Next up on our flaky pastry adventure we're off to China and Green onion pancakes. I was cruising through Pinterest, and came across this mouth watering photo. I clicked the link and was taken to Chew out Loud, I'm still exploring the site, however she has some fantastic recipes I think we will be trying.
I'm not new to cooking ethnic food at home (or school), however we do joke about Ms. Siversons' "White girl" recipes, as they are not authentic but we try. Photo's will follow once the lab is complete. Lets see who's reading the site... Before next class....click on the photo below and print off the recipe. If you want to cook and make it on Tuesday or Wednesday. Make the dough and come to class with it (it has to rest for 1 hour).
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This Italian pastry from Naples is a challenge to say the least. The students have been struggling through broken pasta makers to melted butter and dried dough, they have persevered and soon the pastries will be complete. Hundreds of layers of flaky pastry filled with sweet ricotta filling has mouths watering around the school. Teachers are slowly meandering into the class....checking things out.
Anyway. In practical terms, sfogliatelle are a type of laminated pastry, made with disks of tightly rolled, well-lubricated dough that are pushed out like paper yo-yo’s into pockets, then filled. Of course the disks of dough are a lot wider than the diameter of a Chinese paper yo-yo, but the mechanics are the same.....Thank you to Joe Pastry for this description |
AuthorMs. Siverson uses her grandmothers love of baking as her inspiration to create adventurous delicious pastries. Archives
October 2015
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