Posted by llrrrpp on June 13, 2006, at 21:17:09
http://www.dr-bob.org/babble/social/20060527/msgs/652640.html
This is the link to the buttertart thread with recipe from a couple of weeks ago
So, this time I have done several modifications
1) addition of raisins. Decided to use black raisins, because that's what I had at home.
--impression: good. A bit of texture and acidity to balance the richness of the butter.2) cutting pastry circles bigger than 3inches. This time more like 4 inches, allowing for deeper wells of buttertart filling
--yep. more satisfying buttertart experience only 9 instead of 13, but that's okay! I don't wanna share anyway!3) higher oven temperature to allow for better browing of pastry
--yep. more flake, more rich browned buttery taste4) use of evaporated milk, rather than regular milk. The recipe calls for cream. I had no cream, however the evaporated milk added nice creaminess and complexity to the filling
all in all, buttertarts went from a B to an A-
hopefully next time I will go to the head of the class.
practice makes perfect ;o)
-ll
new pictures. compare a grade B buttertart to a grade A- buttertart.
poster:llrrrpp
thread:652580
URL: http://www.dr-bob.org/babble/social/20060611/msgs/656653.html