for the other half of the sky.
| Taken by Citra Anggraini Kusuma |
A few months ago I got an email from Rob, a fellow on VideoJug.com, offering to do a guest post on this blog, which I welcomed very much. I asked him to cover anything about puff pastry. I teach puff pastry in NCC and it has always been one of the most fun dan interesting classes. Making the dough is not rocket science, you can easily find the how-to in youtube, it is the shaping part that finally put the class into a happy ending. You can shape the pastry into unlimited forms, but one the most asked in my class is palmier. It is so easy you won't believe it. So here I put up a video from VideoJug to show you how, to accompany the article about top 5 ways of using puff pastry.
Have a puffy day!
"Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf."You know what, they speak the truth. When I read the review, it didn't take long before I ran to baking store and be back in my kitchen to try the recipe. By the time the sun smeared the sky purple in the afternoon, I've had a wondrous yeasty fragrant kitchen and the best home-baked wholewheat loaf for my afternoon tea. Could life be any sweeter?