Making Dough: Recipes and Ratios for Perfect Pastries
Making Dough: Recipes and Ratios for Perfect Pastries by Russell van Kraayenburg
English | 10 Nov. 2015 | ISBN: 1594748187 | 192 Pages | PDF/AZW3 (conv) | 40.25 MB
English | 10 Nov. 2015 | ISBN: 1594748187 | 192 Pages | PDF/AZW3 (conv) | 40.25 MB
Pastry baking is one half creativity, one half science, and one half old-fashioned know-how. If that seems confusing, don t worry: "Making Dough" makes perfect sense out of the often-intimidating task of preparing homemade pastry dough. With helpful diagrams, easy-to-follow recipes, and step-by-step instructions for home cooks, every type of dough from puff pastry to short crust is demystified, deconstructed, and delicious. Plus, you ll get a heaping helping of variations, substitutions, and tips, so you can put your own tasty spin on recipes like Apple Chipotle Hand Pies, Cinnamon Custard Eclairs, and more! Table of Contents What Is Dough? Measuring Ratios Ingredients Tools Mixing Methods Tips for Working with Dough Making It Your Own Biscuit Dough Scone Dough Pie Dough Shortcrust Dough Sweetcrust Dough Pate a Choux Dough Brioche Dough Puff Pastry Dough Rough Puff Pastry Dough Croissant Dough Danish Dough Phyllo Dough"