My wife got a book on Swedish Cakes and Cookies from the library. There is
a good section on Danish yeasted breads, so I took a quick look at that
section.
In the section on (what else?) Danish Pastry, I found this statement
"Margarine is better than butter. It is easier to achieve a flaky
consistency with solid baking margarine than with butter."
Is this true? What's solid baking margarine and where do you get it?
Barry
