Posts by reyesryanmjaube

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,...

Quote: Originally Posted by TheUnknownCook  reyesryanmjaube: 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...

Are you talking about the center being wet? if so, that's the filling. Here's an enhanced photo for you to see.  

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...

Quote: Originally Posted by PeteMcCracken  Quote: Originally Posted by reyesryanmjaube  Good question. I actually hate the smell of margarine.... With that said, i'll try to find...

Good question. I actually hate the smell of margarine.... With that said, i'll try to find the best butter available here and give it a shot :)   What about baking puff pastry with shortening? 

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.

'So basically you're saying that I did something 'not' good? o.o

I said "almost" but yeah, there is no "almost". There's just yes or no

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...