Sunday, April 10, 2011

酥皮蛋撻 pastry puff egg custard tarts


I was going to try to make the pastry puffs long ago...finally had a chance to get the butter I needed for it...and it turned out pretty good...I think. It seem too puffy, or overfilled, not sure. But either way, I know how to make the puff pastry now. I don't think I'll be eating apple turnovers anymore...puffy pastry is 50% butter/lard. Don't think my cholesterol will like it.

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