Making Dough: Recipes and Ratios for Perfect Pastries by Russell Van Kraayenburg

  • Biscuit dough (page 28)

    from Making Dough: Recipes and Ratios for Perfect Pastries Making Dough by Russell Van Kraayenburg

    • Categories: Bread & rolls, savory; How to...; Cooking ahead
    • Ingredients: cake flour; bread flour; store-cupboard ingredients
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  • ISBN 10 1594748187
  • ISBN 13 9781594748189
  • Linked ISBNs
  • Published Nov 10 2015
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Quirk Books
  • Imprint Quirk Books

Publishers Text

Pastry baking is one half creativity, one half science, and one half old-fashioned know-how. If that seems confusing, don't worry: "Making Dough" makes perfect sense out of the often-intimidating task of preparing homemade pastry dough. With helpful diagrams, easy-to-follow recipes, and step-by-step instructions for home cooks, every type of dough from puff pastry to short crust is demystified, deconstructed, and delicious. Plus, you'll get a heaping helping of variations, substitutions, and tips, so you can put your own tasty spin on recipes like Apple Chipotle Hand Pies, Cinnamon Custard Eclairs, and more!

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