Wednesday, May 19, 2010
Tip: Make Pastry
- Stir dry cake mix not for too long and too strong, so that the results of the cake is not hard. Stirring with the right will make the cake becomes soft.
- Takes time to form a dry cake. Therefore the remaining dough that has not had time to set up must be placed in a closed container so as not had time to dry. The dough is dry not only reduces the delicacy, but difficult when formed.
- Fruit is also suitable as a supplementary material pastries, such as Durian, Mango and tropical countries of origin of fresh fruit.
- If you use a banana cake as supplementary material, we recommend using the outside of the banana. Discard the center of the banana cake because it would make a dull color.
- Ginger cookies that use will be more flavorful if you use fresh ginger and powdered ginger as well
- Dried fruit or dates and raisins should be washed beforehand to reduce the sugar content so that when the cake baked, dried fruit does not burn fast
- Soak the dried fruit also in rhum or fruit juice without sugar to dried fruit softer.
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