104 books
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Pastry
“
The key is gluten. Gluten is a protein with long, elastic molecules which simultaneously enable the dough to be made stronger (by providing structure) and lighter (by enabling the trapping of air bubbles). A lot of gluten means a firm structure, which is ideal for bread, but bad for pastry. Too little gluten means no structure and no air-trapping, so flat bread and tough pastry. The task of the pastry-cook is to get just the right amount of gluten to make the pastry light and crumbly and flaky.
”
― Pie: A Global History
― Pie: A Global History
“
She proffered a plate upon which sat several small, half-moon-shaped golden pastries. 'Empanadas. They are often filled with meat, but I like these, more usually in the afternoon--- a little pick-me-up after siesta and before I go back to the shop,' she explained.
Elizabeth gratefully accepted one, and bit into it. Sweet ripe peas flavored with cinnamon and cloves provided the filling to a slightly cheesy pastry.
...more
”
― The Botanist's Daughter
― The Botanist's Daughter
