tag:blogger.com,1999:blog-1193403358365368030.post1781621855166792477..comments2024-03-22T18:08:29.189+08:00Comments on Projects by Jane: Puff Pastry Tickedjane phttp://www.blogger.com/profile/17982232223532908863noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1193403358365368030.post-59733117743680913322017-07-26T11:08:06.072+08:002017-07-26T11:08:06.072+08:00This does look amazingly hard, and all your result...This does look amazingly hard, and all your results really look fabulous. Since this was a prerequisite for what you really wanted to take, I can't wait to see what's next.tamdollhttps://www.blogger.com/profile/13727285004604363601noreply@blogger.comtag:blogger.com,1999:blog-1193403358365368030.post-81306561156955753212017-07-18T00:05:31.434+08:002017-07-18T00:05:31.434+08:00Hi Jane and Ely,
Today I went for my first class ...Hi Jane and Ely,<br /><br />Today I went for my first class in Danish pastry and GUESS WHAT? We did everything by hand. The teacher is different from the one in puff pastry. He sounds very experienced. He said the reason he wants us to do by hand with the rolling pin is because NO ONE owns a dough sheeter at home. <br /><br />I learnt that when I roll by hand, my dough looks like crap!<br /><br />Ely, the pink dough was dyed pink. No flavour. Yes, the baking modules I took are meant for professional bakers. If I take enough modules, I may get employment as a trainee baker. But I don't want to take all the required modules because it's so hard. Plus I just want to bake at home.Projects By Janehttps://www.blogger.com/profile/02707620997323055845noreply@blogger.comtag:blogger.com,1999:blog-1193403358365368030.post-23042072144924390902017-07-17T20:07:14.848+08:002017-07-17T20:07:14.848+08:00I'm actually surprised your school chose to us...I'm actually surprised your school chose to use a sheeter because not every professional kitchen has one- a heavy rolling pin works well if it HAS to be made, or it can be ordered frozen in sheets. I don't know anyone who makes puff at home- too labor intensive with having to refrigerate constantly. Using supermarket puff is definitely the way to go, and you can freeze what you don't use!<br /><br />What flavor was the pink dough? Looks like each photo shows the progression of turns.<br /><br />It sounds like that school is treating you guys as semi-profesional versus recreational cooks. Is that on purpose?Elyhttps://www.blogger.com/profile/00434008106885681875noreply@blogger.comtag:blogger.com,1999:blog-1193403358365368030.post-38061093879446467992017-07-17T16:18:33.926+08:002017-07-17T16:18:33.926+08:00Ah, a dough sheeter, who knew? I've always mea...Ah, a dough sheeter, who knew? I've always meant to learn to make puff pastry, but it sounds a real palaver. Now I can say, no, no, I don't have a dough sheeter! Jane McLellanhttps://www.blogger.com/profile/17221433363521511688noreply@blogger.com