TASK DEFINITION: Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.
PROBLEM: CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a "ready" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat.  <sep>  Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even  Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence  Q: What temperature should my dough be at? A: warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative  Q: What kinds of soft fat works best? A: it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat  Q: Does the amount of time I knead the dough play a factor? A: not show streaks of thicker and thinner areas  <sep> FOLLOWUP_Q: How long should I let the dough rest?

SOLUTION: No

PROBLEM: CONTEXT: The cause is that the mousse dries out on the surface. It builds a skin of dehydrated mousse. It happens with most cremes, not only your yolk foam. To prevent it, put plastic wrap on the mousse. Don't span it over the bowl, press it on the surface itself, without leaving air between the mousse and wrap. Your mousse will stay soft. This also works for custards and starch-thickened puddings. In general, also cover other things you put in the fridge, or they can get an unpleasant odour.  <sep>  Q: Why is there a rubber like skin on surface of my chocolate mousse?

SOLUTION: Yes

PROBLEM: CONTEXT: Thanks for adding the photo, Ford, as I think I know what it is. Although your photo is nicely focused, it's not the real thing so I can't be 100% sure. It looks to be the built up bits of grease and other residues from the bottom of your cooking pans that have accumulated over the 5 years. Not saying you slopped lots but the smallest amounts of spatter from cooking will add up. I moved 6 months ago into a place with a new stove and I've done my best not to spill food and to always wipe up right away but I've noticed the burners getting marked. It doesn't wash off either. Do you find the elements you cook on the most are more marked?But to answer your original question whether the scratches affect the burners' performance, the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating.  <sep>  Q: Do scratches on electric range burner elements affect its performance or function? A: the answer is no  <sep> FOLLOWUP_Q: Is it possible to replace the heating elements and keep the stove?

SOLUTION:
No