56 books
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13 voters
Pastry
“
I ignored their banter because my mind was still stuck on what Jae said about creating something crunchy but not too sweet with the honey butter. We didn't do deep-frying at the Brew-ha Cafe, so that was out. I could maybe incorporate our honey butter into a biscotti, but that didn't really excite me. Unless...
"Biscocho!"
"Is that like a Filipino version of eureka? You look like you've had some kind of revelation," Adeena said.
"I mean, I did have a lightbulb moment, but biscocho isn't some exc
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”
― Death and Dinuguan
― Death and Dinuguan
“
The gluten content of the final wheat dough can be manipulated by the cook in a number of ways depending on the ultimate goal, whether it be sturdy bread or flaky pastry. (...) The first trick is to use exactly the right amount of water, for it is water that activates the gluten in flour. Fat is the second trick, and it helps the texture of pastry in a number of ways. Fat coats little packets of flour, waterproofing them and limiting the amount of water that gets in (less water, so less gluten),
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― Pie: A Global History
― Pie: A Global History
