When I make a roll of cookie dough into a round shape to put into the fridge or freezer for later cutting it often settles some and I end up with an oval-rectangle shape instead. It's then to hard to try and even things out by rolling around some more.
What hints does anyone have for A. getting a log of dough into a great pretty round shape and then, B. Keeping it's round shape.
I have been trying to think of something that I could set the dough into but the only thing that comes to kind is paper towel cardboard tube and since I go through about one roll a year it's going to be a while till I can experiment!
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