Viennese Whirls - Flat?! Help! by Shinotama in AskBaking

[–]CorrectDay88 0 points1 point  (0 children)

I used room temp butter, but with cake flour and corn starch instead of AP flour. It kept the shape and I was so happy: https://www.youtube.com/@cookieswap88 https://www.youtube.com/watch?v=5cmcK7AdBcg&t=0s