None. It’s been a long time that I made these and so even if I understood then I don’t now. The typical direction if there is any is to chill before baking to prevent lots of spread…
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In my experience, you can hold dough in the fridge for up to around a week and still get good results. They will tend to spread and flatten less if you bake them from cold.
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I need made a gluten-free dairy-free egg-free (nearly vegan) for a teacher lunch today. I used a King Arthur gluten-free yellow cake mix.
I’ll see how it was was received when I pick up the pan later.
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@Sasha and @ChristinaM ; thanks!. Here’s a discussion on Reddit
More comments about spreading here.
A comment about bleached vs unbleached flour….
And a comment on flattening the dough ball before baking.
We are having a 7 hour planned power outage and I am “surfing”.
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Somebody’s Birthday Cake (not mine).
Odette Williams’s Chocolatey Chocolate Cake. A half-recipe baked in the Nordic Ware Charlotte pan. The only modification I made was to add the equivalent of 1 t. Mozart chocolate liqueur to what would have been a full recipe.
For topping the served slices, I made a half recipe of Super-Thick and Fruity Food Processor Whipped Cream from Stella Parks. I used powdered, freeze-dried strawberries (something I keep on hand for making the Serious Eats Serious Strawberry Popsicle recipe). I upped the amount of fruit quite a bit (from the equivalent of 15 grams to 40 grams), and still the strawberry flavor came through only subtly, which is perfect for our tastes.
Some assembly required. I had a bit of the rim stick to the pan in one spot, and while I was able to get it back on the cake, it shows. Thus, you’re getting only half the picture. 
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This is a safe space.
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you know, i have this pan and it never occurred to me to make something chocolate in it, but i love the way it looks.
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He prefers cakes unfrosted (as do I), but usually is on board with some macerated fruit or whipped cream (or both) served on top. The pan is a good fit for us.
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very nice
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It was demolished! Yay! One of the teachers asked to take the last piece home for seconds.
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I have been so curious about that recipe. I don’t have a sweet tooth but I do love whipped cream.
I love it!
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It is really excellent on anything.
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Including on a big spoon… 
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So each recipe made 18 puffs, some with greens mixture some with curried ground beef. So far, 11 people have had at least one (including me). Tonight I will probably give the rest away, will easily feed 5 more.
I’d thought the curry flavor was subtle but my Sudanese friend thought it was too much!?! “You can’t please all of the people all of the time.”
So I improved making the second batch because I tried harder to roll into squares and I pinched edges together before I crimped with a fork.
I really like this recipe. One pound of ground beef cost $10 and made 18 puffs, good hot or cold or reheated later.
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Although the dim sum curry beef turnovers are triangles, you lose more filling to crimps. I’ve never tried crimping puff pastry (the curry beef turnovers, as I recall, are shortcrust.
I just followed Woks of Life recipe.
It’s been almost 40 years since I’ve eaten any red meat. I’ve made baked curried chicken bao from Asian Dumplings, though.
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I’ve been wanting to try making Mary O’s Irish Soda Bread Scones, copycat recipe is on Food 52.
Instead of raisins I used golden raisins, didn’t have enough so made it up with dried currants. My Irish friend has been making Soda Bread since she was a child growing up on a farm in County Mayo; she always adds caraway seeds so I added 1 Tablespoon.
Recipe says 425° for 22-25 minutes, mine was done at 22. Temp 190°. I weighed the flour, it was a little less than cup measurement.
Recipe says to squeeze in cubes of butter by hand … I can’t believe they do that in the bakery in NYC! They serve with house made blackberry jam, I only had Bonne Maman, but still pretty delicious.
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