​Good Night, Pulla

Thank you for participating in today's QOTD. If you missed it, here it is: What's the Dirtiest Thing in the Public? How many of you knew this stunning muscle car concept existed? Sadly, the plans were cancelled by Chrysler. (more after the jump)

Heads up: Tune in tomorrow for the next The Forgotten Concept Cars of the Year post. It'll be a birthday special for a beloved Opponaut. With a new Kinja update around the corner, it'll probably be the last one.

Baking Tip: Have you ever wondered why your dough kept bulging after flattening it with a rolling pin and/or cutting it into shapes? The answer is simply this: the gluten — "glue" in Latin, a mixture of proteins that holds the dough's shape and texture — is too warm. Like you and other bakers, it needs a 30-minute lunch break before flattening, cutting, and baking. Wrap the dough in clingfilm and refrigerate it for 30 minutes. Check to make sure the dough is cold and stiff. If not, wait another 15-30 minutes. The cold temperature will temporarily relieve and harden the gluten. That way, the dough will hold its shape when you flatten it and/or cut it into shapes.

Have a good night, Opponauts of the western hemisphere, cheers! :)

​Good Night, Pulla

(Top photo: 1975 Plymouth Barracuda Concept; bottom photo: pulla, which is my son's favourite)