{"id":178173,"date":"2025-10-31T19:30:30","date_gmt":"2025-10-31T08:30:30","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=178173"},"modified":"2025-10-31T19:30:30","modified_gmt":"2025-10-31T08:30:30","slug":"debunking-tiktok-chemistry-fast-croissants-candy-frosting","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/debunking-tiktok-chemistry-fast-croissants-candy-frosting\/","title":{"rendered":"Debunking: TikTok Chemistry, Fast Croissants, Candy Frosting"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/AkQSL940PCc?si=JtUtcNGN09jSOTYW?rel=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h1>Croissant Dough<\/h1>\n<p>1kg (2.2 pounds) flour<br \/>\n11g (0.39 ounces) salt<br \/>\n120g (4.23 ounces) sugar<br \/>\n30g (1.06 ounces) honey<br \/>\n50g (1.76 ounces) yeast<br \/>\n200g (7.05 ounces) butter<br \/>\n480g (16.93 ounces) milk<\/p>\n<p>Additional 600g (21.16 ounces) butter for laminating.<br \/>\n1 egg and 1\/2 cup milk whisked together for egg wash<\/p>\n<p>Combine all the ingredients except the butter for laminating.  And knead for a minimum of 10 minutes to make a firm smooth dough.  Wrap in plastic wrap and refrigerate over night.<br \/>\nLaminate withe the butter (see video for instructions).<br \/>\nRoll dough out and cut.  Roll up croissants and leave loosely covered to rise for 2 hours.<br \/>\nBrush with a mixture of egg and milk.<br \/>\nBake at 170C (338 degrees Fahrenheit) for approximately 15 minutes.<\/p>\n<h1>Candy Stabilized Whipped Cream.<\/h1>\n<p>1 1\/4 cup (300 ml) heavy cream<br \/>\n2 1\/2 oz (56.7 grams). (80 g (2.82 ounces)) haribo cherries<br \/>\nFood coloring (optional)<br \/>\nHeat the cream and candy cherries, stirring until melted.  Pour into a heat proof bowl, cover and leave int eh fridge overnight.<br \/>\nWhip using electric beaters, adding more cream if you want a softer frosting.<br \/>\nNote: this uses gelatine in the candy to stabilize the cream.  This will be more stable than plain whipped cream but, like all frosting, it will not be stable in the heat outdoors.<\/p>\n<h1>Luminol (poisonous, not edible)<\/h1>\n<p>In one beaker prepare 8% sodium hypochloite (bleach and 200mL (6.76 fluid ounces) water)<\/p>\n<p>In another beaker add 0.8g (0.03 ounces) sodium hydroxide (caustic soda \/ draino) plus 0.1g (0 ounces) luminol powder and 200mL (6.76 fluid ounces) of water.  Stir well until dissolved<\/p>\n<p>Turn out the lights and slowly pour one beaker into the other and watch it glow.<\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/debunking-tiktok-chemistry-fast-croissants-candy-frosting\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/10\/debunking-2025-new-ann-reardon-how-to-cook-taht-food-scientist-croissant-flour-chicken-avocados-chemical-reactions-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"debunking 2025 ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/10\/debunking-2025-new-ann-reardon-how-to-cook-taht-food-scientist-croissant-flour-chicken-avocados-chemical-reactions-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/10\/debunking-2025-new-ann-reardon-how-to-cook-taht-food-scientist-croissant-flour-chicken-avocados-chemical-reactions-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/10\/debunking-2025-new-ann-reardon-how-to-cook-taht-food-scientist-croissant-flour-chicken-avocados-chemical-reactions-1200x1200-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2025\/10\/debunking-2025-new-ann-reardon-how-to-cook-taht-food-scientist-croissant-flour-chicken-avocados-chemical-reactions-400x400.jpg 400w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"178174\" \/><\/a><p>Croissant Dough 1kg (2.2 pounds) flour 11g (0.39 ounces) salt 120g (4.23 ounces) sugar 30g (1.06 ounces) honey 50g (1.76 ounces) yeast 200g (7.05 ounces) butter 480g (16.93 ounces) milk Additional 600g (21.16 ounces) butter for laminating. 1 egg and 1\/2 cup milk whisked together for egg wash Combine all the ingredients except the butter for laminating. And knead for a minimum of 10 minutes to make a firm smooth dough. Wrap in plastic wrap<\/p>\n","protected":false},"author":1,"featured_media":178174,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142],"tags":[31,3956,3953,3952,3325,1822,952,3955,3954],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/178173"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=178173"}],"version-history":[{"count":2,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/178173\/revisions"}],"predecessor-version":[{"id":178176,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/178173\/revisions\/178176"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/178174"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=178173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=178173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=178173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}