by Boron Elgar <boron_elgar@[EMAIL PROTECTED]
>
Sep 25, 2008 at 07:13 AM
On Wed, 24 Sep 2008 23:57:33 -0400, Dick Margulis
<margulisd@[EMAIL PROTECTED]
> wrote:
>Barry Harmon wrote:
>> 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?
>
>Sort of.
>
>> What's solid baking margarine and where do you get it?
>>
>
>Stick with butter, and don't take shortcuts on the chilling steps.
There is a baking blogger who has covered a lot of Danish technique
and shaping this month. I am looking forward to a free weekend to play
with some of this stuff.
All of the entries are in September's entries. Start below & do a page
search on "Danish" to find the earliest piece.
http://joepastry.web.aplus.net/index.php?m=200809
Boron
