Baking Cakes
#11
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.
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#12
(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.

Yes to shortening in the crusts.
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Persevere..Eucharist, Holy Rosary, Brown Scapular, Confession. You will win.
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#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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#14
This is my method, for what it's worth.

Line the bottom of the pan with parchment, then grease and flour the parchment and the sides of the pan.  When the cake is done, let it cool 10 minutes in the pan.  Run a knife around the edges and put a cookie sheet upside-down on top of the cake pan, then quickly flip both the pan and cookie sheet over.  The cake should fall right out onto the cookie sheet.  Lift up the pan and parchment paper, then put a cooling rack upside down on top of the cake.  Quickly flip the entire cake sandwich and remove the cookie sheet.  Ta-da!
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