Baking Cakes
#13
(06-21-2009, 09:31 PM)Satori Wrote: What kind of fat does your maman use for her crusts? I am famous for my butter crusts, which are more like shortbread than anything else, but I"ve found that using that cheap shortening that's part vegetable fat and part animal fat makes a really nice crisp, flaky brown crust, although less rich and tender than the butter crust.

She uses Crisco and mixes the dough and the flour really well and rolls it thin.  Her pies are very light and more about filling than about crust, rather tart-like and delicate.  They melt in your mouth, and as much as I've tried to duplicate them I find I still have too heavy a hand. 
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Messages In This Thread
Baking Cakes - by Satori - 06-21-2009, 09:42 AM
Re: Baking Cakes - by libby - 06-21-2009, 10:00 AM
Re: Baking Cakes - by Joan of Arc - 06-21-2009, 10:27 AM
Re: Baking Cakes - by Joamy - 06-21-2009, 10:43 AM
Re: Baking Cakes - by Joan of Arc - 06-21-2009, 10:53 AM
Re: Baking Cakes - by libby - 06-21-2009, 03:21 PM
Re: Baking Cakes - by Historian - 06-21-2009, 07:22 PM
Re: Baking Cakes - by Satori - 06-21-2009, 08:05 PM
Re: Baking Cakes - by Mrs_Spock - 06-21-2009, 08:31 PM
Re: Baking Cakes - by Historian - 06-21-2009, 09:01 PM
Re: Baking Cakes - by Satori - 06-21-2009, 09:31 PM
Re: Baking Cakes - by JacafamalaRedux - 06-22-2009, 04:02 AM
Re: Baking Cakes - by Historian - 06-22-2009, 10:22 AM
Re: Baking Cakes - by SmileBugMK - 06-22-2009, 10:36 AM



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