I had this idea of making simple cake with an jackson pollock-like exterior. This is an example of a jacksin pollock painting.
So I searched the net thinking that maybe someone who have already thought of this,...
Originally Posted by TheUnknownCook
I concur with Jellly. I have used Isomalt as a garniture, but never as a baking ingredient. I am Diabetic Type 2, but I avoid all artificial...
Oh I'm sorry too. I just woke up when I typed that lol.
You're right, I believe that shortening does not contain water. But I know some that insists that they use shortening for it gives the best texture and butter gives the...
Yeah so basically, if I use butter, the result will be FAR better than this or will it still be unnoticable to the untrained eye and palette? I'm asking this because there is a scarcity in good quality butter here.
I have this almost perfect puff pastry recipe.
* 1 1/2 cups flour
* 1 cup butter
* 1 pinch of salt
* 1/2 cup water
Very basic. I just learned that in order to make croissants and danish pastry, yeast is...