[Sca-cooks] Pastry decoration - a question

[Jennifer Whitbeck]

--- Philip Troy <troy at asan.com> wrote:

> I assume you'll be bearing in mind that the shape,
> especially various
> protrusions like ears, will have a marked tendency
> to brown quickly (or
> perhaps burn) in comparison to the rest of the
> pastry while the inside cooks
> through?
>
 Would it work to shield the ears and other
extremeties with foil early on into the cooking
process?

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