KSIĄŻKI POWIĄZANE ZE SŁOWEM «PUFF PASTE»
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Always cut puff paste with a very sharp, very thin hot knife, a hot cutter or a sharp
hot pastry wheel. Do not let the knife drag, as this will distort the layering. Since
making puff paste is time-consuming, you will want to use every scrap. But never
...
Irma S. Rombauer, Marion Rombauer Becker, 1975
2
Fats and Oils: Formulating and Processing for Applications, ...
Two general methods of incorporating puff paste into the pastry dough are in
general use: • French method—The puff paste is applied by hand or extruder
onto sheeted dough, folded, resheeted, and refolded several times to form the
thin ...
3
Maida Heatter's Book of Great Desserts
This incredibly delicious product has the crisp, flaky, buttery qualities of classic
puff paste, but it's child play to put it together. When used in the following recipes,
it is almost indiscernible from that made by the classic method. Puff paste items ...
4
Mrs Beeton's Household Management
Sufficient - '/2 Ib. of puff-paste for 2 dishes. Seasonable - at any time. 1318
PASTRY SANDWICHES Ingredients - Puff-paste, jam of any kind, the white of an
egg, sifted sugar. Mode - Roll the paste out thin; put half of it on a baking-sheet or
tin, ...
Isabella Beeton, Mrs. Beeton (Isabella Mary), 2006
5
Cookery for the Hospitality Industry
Puff paste is used to make a wide range of sweet and savoury items. Raw puff
paste sheets and rolls may be obtained ready-made, and have the advantage of
consistent quality. However, they may generate a lot of scrap paste from cutting
out ...
Graham Dodgshun, Michel Peters, David O'Dea, 2011
Mix well together, put it in a form of puff-paste, and bake about half an hour. 511.
ANOTHER LEMON PUDDING. A teacupful of water, two ounces of butter, one
ounce of loaf-sugar, the juice and grated rinds of two lemons. Boil all together for
...
Lady Harriet St. Clair, 2012
1318. PUFF-PASTE RINGS, OR WREATHS. Give eight turns to half a pound of
puff-paste, and roll this ont to the sixth part of an inch in thickness ; then stamp out
twenty circular pieces with a fluted tin-cutter about one inch and three quarters in
...
Charles Elme Francatelli, Elme Francatelli, 2008
8
HAND-BOOK OF PRACTICAL COOKERY, FOR LADIES AND PROFESSIONAL ...
Line the bottom of a bakepan with puff-paste, about one-eighth of an inch in
thickness; spread stewed apples over it of a thickness of one-quarter of an inch;
cover these with another thickness ofpuff-paste; prick the cover all over with the
point ...
In using butter for puff paste, you should take the greatest care to previously work
it well on the paste-board or slab, to get out all the water and buttermilk, which
very often remains in; when you have worked it well with a clean knife, dab it over
...
10
The Royal Parisian Pastrycook and Confectioner from the ...
IV. — Cake de Mille Feuilles a la Ancienne.* After giving two pounds and a
quarter of puff paste twelve turns, cut out sixteen round pieces, four of which must
be eight inches in diameter, four seven and a half, four seven, and four six and a
half.
