There are several dough recipes which you can use for your favorite pastries and none of it is wrong. The texture and tastes may vary but all of them are as good as the other. So I gathered and tested a few to make comparisons. Each of these are delectable, so why not try them. The ingredients are easy to remember and the preparation is as good as 1-2-3...since you will be following 7 similar steps for these pastry doughs. Just get acquainted with the ingredients, memorize them and your good to go. From my kitchen to yours, sharing these recipes --
Showing posts with label Pastry Dough. Show all posts
Showing posts with label Pastry Dough. Show all posts
Wednesday, October 9
Monday, October 7
Apple-Blueberry Pie
Paige is exploring her tastebuds and starting to immerse herself to "foodography." I wouldn't be surprised if one day she will replace me in my kitchen or would wish for a kitchen showcase (instead) for christmas {wink, wink}. Well, not bad though.
These past weeks have been busy for the school kids and it's us--the parents who ensure that days will be a little lighter as much as possible. We so called spoiled them for the time being =D. So when Paige requested for an apple pie (she specifically wanted the one in pie crust not in puffs of Mc Donalds ), I instantly say yes!, I will bake you one. Checking our stock, I saw this punnet of blueberry and a bunch of candy apple (this is a kid size version of granny smith) so I thought why not bake a medley: Apple and Blueberry instead. So here it is... the ABP--
These past weeks have been busy for the school kids and it's us--the parents who ensure that days will be a little lighter as much as possible. We so called spoiled them for the time being =D. So when Paige requested for an apple pie (she specifically wanted the one in pie crust not in puffs of Mc Donalds ), I instantly say yes!, I will bake you one. Checking our stock, I saw this punnet of blueberry and a bunch of candy apple (this is a kid size version of granny smith) so I thought why not bake a medley: Apple and Blueberry instead. So here it is... the ABP--
Monday, February 4
Pork Empanada
Pork Fritata is what Red Ribbon used to call its defunct pork empanada and it's one of the favorites of mine and my hubby. It used to be our number 1 empanada in its time seconded by the chicken empanada of Brownies Unlimited-- before it ventured on cupcakes. Let me just give you a quick description...
Red Ribbon is the only nationwide bakeshop that sells a very unique pork empanada. Usually empanada in the market is with yellowish flaky pastry, the one which drops crumbs on the floor as you bite, messing up your mouth and hands. But with the red ribbon, theirs is soft brownish pastry, finely grounded meat pork, a touch of sweet and super moist filling. Delicious in every bite! I wonder how did they cook its empanadas. hhhmmm. Let's see how close can i get to theirs ---
Red Ribbon is the only nationwide bakeshop that sells a very unique pork empanada. Usually empanada in the market is with yellowish flaky pastry, the one which drops crumbs on the floor as you bite, messing up your mouth and hands. But with the red ribbon, theirs is soft brownish pastry, finely grounded meat pork, a touch of sweet and super moist filling. Delicious in every bite! I wonder how did they cook its empanadas. hhhmmm. Let's see how close can i get to theirs ---
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