Search Results for: Solid residue extract from coconut oils
pastries. it is likely that baklava, which is made with filo dough, was created in the time of the roman empire. during the crusades, these pastries were brought to northern europe and subject to much experiment during the renaissance, especially in france and italy. the earliest written recipes come from
the s, as well as antonin carême , the first widely known pastry chef. when making pastry dough, the goal is to reduce the formation of gluten to an absolute minimum. as a result, pastry chefs have taken many precautions. first, pastry chefs prefer solid fats, such as butter and lard instead of oils...
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