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txfarmer's picture
txfarmer

Many Types of Mochi Cakes - how it has take on a whole new life in my kitchen...

Sending this to Yeastspotting.

Click here for my blog index.

About 2 years ago, I made a mochi cake recipe for the first time (formula here), the rest, as they say, is history. The unique chewy texture from glutinous rice flour is what makes this cake stands out. As an extra bonus, it's very quick to put together.

My husband fell in love with this cake immediately, so much so that he asks for it all the time. No other desserts can compare in his eyes. The problem is that I HATE to repeat recipes. Usually I keep making something until I am satisfied with the result, then I move on -- which makes no sense because that means most of time we are eating my "failures". To compromise between his taste and my baking interest, I kept making different variations of this mochi cake, differ furthur and futhur from the original formula, making use of ingredients I have on hand.

-- Cocoa Mochi Cake
glutinous rice flour, 200g
cocoa powder, 25g
baking powder, 1tsp
sguar, 130g
evaporated milk,187g
butter, 85g, meltd
egg, 2, beaten
chocolate chips, some

-- Matcha Mochi Cake
glutinous rice flour, 220g
matcha powder, 5g
baking powder, 1tsp
sguar, 130g
evaporated milk,187g
butter, 85g, meltd
egg, 2, beaten
Chinese red bean, cooked, some

-- Pumpkin Mochi Cake
glutinous rice flour, 226g
pumpkin puree, 400g
baking powder, 1tsp
sguar, 100g
condensed milk,198g
butter, 113g, meltd
egg, 2, beaten
vanilla extract 1tsp

-- Sesame Mochi Cake
glutinous rice flour, 220g
black sesame powder, 40g
baking powder, 1tsp
sguar, 155g
milk,140g
heavy whipping cream, 47g
butter, 85g, meltd
egg, 2, beaten
black sesame, 2tsp

-- Banana  Mochi Cake
glutinous rice flour, 220g
baking powder, 1tsp
banana puree, 150g
sguar, 155g
milk,75g
heavy whipping cream, 47g
butter, 85g, meltd
egg, 2, beaten

-- Lemon  Mochi Cake
glutinous rice flour, 220g
baking powder, 1tsp
sguar, 165g
lemon juice,75g
heavy whipping cream, 50g
lemon zest, 10g
butter, 85g, meltd
egg, 2, beaten

For all the formulas above, the process is the same: mix together the dry ingredients (flour, powder, and baking powder), the wet ingredients (everything else), mix together wet and dry, pour into molds and bake at 350F until done. I like to bake them in cupcake molds. As you can see in the photos, sometimes I get inventive, and bake them in broiche molds, or something similar.

Glutinous rice flours are not created equal. If you use Koda Sweet Rice Flour (link here, which can be found in most grocery stores), the liquid amount should be about right, however if you use another brand (there are many brands of such flour in Asian market), liquid amount may have to be adjusted.

Now these days I use whatever diary/liquid I have on hand and add enough until the batter looks "right". Mochi cakes are supposed to be a bit sticky, but the crumb shouldn't be too wet. If cakes sink during cooking, they are most likely undercooked. For normal muffin tins, I usually bake them for 25-30min at 350F.

dabrownman's picture
dabrownman

100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

It is really odd and slightly annoying that the spell checker wants to replace kamut with kaput.  Is this a pre-judgment before the start?   But, after seeing the results that Michael Wilson achieved with his similar White Spelt Bread here

http://www.thefreshloaf.com/node/29146/100-white-spelt-100-hydration

 

We decided that spell checkers are way more stupid than my apprentice who is one sharp cookie for a ‘Dumb Doxie’ with a large nose for fine baking .......and a tummy to prove it.

We also looked at Shaio-Ping’s 100% Spelt and txfarmer’s more recent one too to see what we could glean from them here:

http://www.thefreshloaf.com/node/13934/100-spelt-levain-bread               and here:

http://www.thefreshloaf.com/node/28388/100-spelt-sourdough-trying-spelt-first-time

 

We were going to take up Michael’s challenge but white spelt is no where to be found.  When we tried to get a half pound of kamut berries out of the Whole Foods bin, we dropped 3 pounds in the bag in a flash by mistake.  Since there is no way to put it back, we immediately decided to do a 100% kamut with 100% hydration bread instead but those weren’t the only changes we had in store since then we had no idea what they might end up being  after my apprentice got her paws in the mix.

 

We didn’t read Mini Oven’s many kamut experiments from 2008 – 2009 that explain anything one would need to make a 100% kamut bread or one with soakers, scalds, sprouts …etc !  We would have made a different bread had we known what we learned from her and others old posts on kamut.

 

Our bake isn’t like Michael’s in many important ways that I personally find attractive and worth talking about even though my apprentice says I am just lazy to do it right like Michael does.   First off, we used home ground whole Kamut and it is way more thirsty than white spelt so the 100% hydration problems are thankfully reduced a great deal.  We used a YW and kamut SD starter instead of commercial yeast since we don’t have any and built this combo levain over (2) 4 hour and (1) 2 hour builds.

We also are never going to hand knead anything for 40 minutes unless it is large gold bars that are too heavy to pick up but safely stored in my bank vault – and only if they might need some light dusting and quick shine. 

   

'Oh Mon Dieu Pain Rustique' is the new name for this bread :-)

We also added a little VWG, white and red diastatic and non-diastatic malts and a little honey - not much of any of them though.  We also added our take of some of txfarmer’s 36 hour method; starting with a 10 hour retard after the kamut levain build was completed.

 

We incorporated the water flour, malts and honey with the dough flour and autolysed it for 10 hours in the fridge too.  Both were taken out of the fridge and allowed to come to room temperature the next day for 2 hours making a total of 12 hours total before mixing them together in the KA.

Rather than hand kneading we mixed the dough in the KA on speed 2 for 8 minutes and on speed 3 for 2 minutes before resting it in a plastic covered oiled bowl for 20 minutes.  It passed the window pane test but we were not done with it.

We then performed 4 sets of S&F’s at 10 minutes each – about 25 stretches with ¼ turns of the dough the first time going down 5 stretches each set there after.  The last turn was 10 stretches with quarter turns making a total of 70 for all 4 sets.

After all of that it had some structure we thought might work out.  It formed a very smooth and elastic dough, if still a little wet that was about as pleasing a dough ball can get without pinching it hard and seeing if it squeals.

 

The dough was then allowed to ferment undisturbed for 60 minutes before going into a well rice floured oval basket, placed inside a tall kitchen trash bag and put in the fridge for its 12 hour proofing retard - but it was ready to go in 5 hours.  Kamut can be tricky going from under proofed to collapse in short order if not watched.  We originally wanted to bake this in the mini under the bottom of the DO used as a cloche but decided that the dough needed some structure so we opted for Big Betsy GE and baking inside a hot DO.

 

After the oven was pre heated to 500 F and the stone brought up to temperature on the bottom rack (about 40 minutes total) and the aluminum w/glass lid DO preheated with them, the dough was retrieved from the fridge.  The dough was overturned from the basket into a now parchment lined hot DO.

This dough is very fragile and the least little thing will damage it.  In this case it wasn’t a little thing - it stuck to the basket.  After un-sticking and mangling it terribly, it was slashed, covered and placed into the oven on the 2nd rack level where it baked at 450 F with the lid on for 20 minutes.

Then the lid was removed and the bread was baked for another 5 minutes at 425 F convection this time before being removed from the DO and placed directly on the stone (removing the 2nd level rack) to finish baking.  The bread was rotated 90 degrees every 5 minutes until the internal temperature reached 205 F - another 15 minutes.   We didn’t catch ours in time and it read 210 F so another 10 minutes and 30 minutes total would be better.

A very nice lunch with 2 kinds of pickes, Creole grilled chicken sandwich, fetta and brie cheese, carrot coins, celery and red pepper sticks, small salad with tomato, cantaloupe cubes and a half each peach and mango.  Look at the beautiful yellow color, like semolina, of the kamut compared to the 25% multi grain SD bread next to it for comparison.

The flat bread was allowed to rest on the stone, oven off and door ajar for 10 minutes before being removes to a cooling rack.

It baked up beautifully brown and crunchy on the outside as DO’s are wont to do, going chewy as it cooled.  But the loaf was badly mangled and it spread rather than sprang as a result.  The inside crumb structure was partially destroyed having deflated 50% without recovery but it was still surprisingly open for 100% whole grain bread. This is the hallmark YW makes on whole grain bread crumb structure.

The crumb was a beautiful yellow like semolina, soft, moist even though slightly over baked and had a slight SD tang that was muted.   The YW combo starter making up half the levain cuts the SD tang a like amount.

This bread doesn’t taste like rye, or whole wheat or even spelt for that matter – which would probably be the closest in taste.  It has an earthy base and a grassy note.  We love this bread toasted with just butter to cover. 

Kamut is a new and welcome addition to the grain standard bearers we have used in the past.   A tasty loaf of bread for sure even when it sticks to the basket like this one did to disfigure itself beyond recognition.

We are guessing that this high hydration bread needs to be baked in a loaf pan to get the most out of the open crumb that is possible or baked as a flat bread or ciabatta – as Mini Oven found out 3 years ago. The formula brings up the rear as usual.

100% Hydration and 100% Whole Kamut Tartine Boule

 

 

 

 

 

 

 

 

 

 

 

Mixed Starter

Build 1

Build 2

 Build 3

Total

%

Spelt SD Starter

10

10

0

20

4.83%

Yeast Water

20

20

0

40

13.16%

Kamut

40

50

10

100

32.89%

Water

20

30

10

60

19.74%

Total Starter

90

110

20

220

72.37%

 

 

 

 

 

 

 

 

 

 

 

 

Starter

 

 

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

25.61%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Non - Diastatic Red  Malt

2

0.66%

 

 

 

Kamut

300

98.68%

 

 

 

Diastatic White Malt

2

0.66%

 

 

 

Dough Flour Total

304

100.00%

 

 

 

 

 

 

 

 

 

Salt

6

1.97%

 

 

 

Water

310

101.97%

 

 

 

Dough Hydration

101.97%

 

 

 

 

 

 

 

 

 

 

Total Flour

414

 

 

 

 

Water

420

 

 

 

 

T. Dough Hydration

101.45%

 

 

 

 

Whole Grain %

100.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Honey

100.12%

 

 

 

 

Total Weight

859

 

 

 

 

 

 

 

 

 

 

Honey

9

2.96%

 

 

 

VW Gluten

10

3.29%

 

 

 

Total

19

6.25%

 

 

 

 

dmsnyder's picture
dmsnyder

txfarmer's "36 hours+ Sourdough Baguettes"

Watching the development of baking skills and the endless creativity of TFL members gives me enormous enjoyment. When I find members using formulas or techniques I have contributed and taking them to new and exciting places, I am especially thrilled. I can think of no better example than what txfarmer has done with the Anis Bouabsa and Phillip Gosselin formulas I first explored as part of my “baguette quest” in the Spring and Summer of 2008. Her “36 hours+ sourdough baguettes” (See 36 hours+ sourdough baguette - everything I know in one bread for her original, basic formula.) have been visually stunning as well as technically intriguing. It was with great anticipation that I followed her formula and procedures this weekend to make a batch myself.

My only modification of txfarmer's procedure was that I fermented the dough prior to dividing and shaping at 85 dF for 1 hour. I generally scale baguettes to 250 g to fit my baking stone. Her formula makes about 900 g of dough. I divided this into 3 pieces of 299 g each and shaped them to (barely) fit on my stone. I baked the baguettes for 12 minutes with steam at 460 dF conventional bake then for another 12 minutes at 435 dF in a dry oven using convection bake. In hindsight, I should have baked them for about 2 minutes less. They sang when taken out to cool and smelled delicious!

 

The crust was very crunchy and the crumb satisfyingly open, although not as open as some of the amazing baguettes txfarmer has shown us. The flavor of the bread was complex, nutty and sweet with moderate sourdough tang.

I do believe I have a new favorite sourdough baguette.

 David

 

 

SylviaH's picture
SylviaH

Bread Crumbs and then there are Panko Bread Crumbs

I just love those crunchy, flaky, best for coating fried things Panko bread crumbs :)

Making homemade Panko Bread Crumbs.  Fun easy and fast.

Recipes are posted all over the web.  But I've never actually seen one here.  So here goes.

Pre-heat your oven to 300F

The secret weapon.......The Food Processor Shredder Disk : )  little did I know :/

Assemble your food processor with the largest sized shredder blade

Panko is usually made with a very shreddable, soft fluffy type plain white bread.  I like my sourdough stale leftover bread of coarse

Simply remove all the crust

Process the bread in your food processor with your largest shredder disk

Place the crumbs onto a cookie sheet.  

Bake in a pre-heated 300F oven for aproximately 6 minutes..till dry and crispy.   Do not brown

Done, just about..........unless of coarse you want some of those delicious seasoned bread crumbs.  My favorite are Italian.  Add whatever seasoning you like..toss.   

Place into storage bags and freeze for later if you like.

 

 

Store bought or homemade breading???  Answer at the bottom on the photo.

storebought Italian Panko...made this eggplant parmesan yesterday with the last of my Italian style panko.  Now I'm a day older and wiser...where have I been.  

Sylvia

 

Song Of The Baker's picture
Song Of The Baker

Sourdough Starter - How Much is Too Much?

Hi all.  I had a previous post on here with my first sourdough bread - Vermont Sourdough from JH.

As mentioned before, I was happy with most aspects of the bread, just wish it had a more sour flavour.  It was barely detectable.

Now, I have seen recipes with all different amounts of starter, ranging from a teaspoon, to a half cup - for a 1 - 2 lb loaf.  My question is, which ratio would produce a more sour flavour?  The ones with more starter, or less?  I understand that most of the sour is developed in the method of retarding the proof, usually 16-18 hours at 5 - 10 degrees.  But would using more starter in a recipe enhance the sour even more or not at all?

 

kefirchick's picture
kefirchick

help needed for soft Kosher hamburger buns

Unlike chewy crusty flavorful sour dough breads eaten for their  taste and texture, a good hamburger bun needs to be soft, mild and even a bit fluffy in order to function as the perfect platform for a hunk of char grilled meat.  Most hamburger buns are made with milk and butter to achieve the correct texture.  However, for those of us who keep kosher, we can't mix meat and milk products.  Does anyone have a recipe and/or technique for making a good soft kosher hamburger bun?  (Most kosher store bought hamburger buns are small,hard, dry cardboardy things that taste of too much potato flour.)

I have tried a variety of tricks including water roux, non-dairy milks , parve margerine, potato flakes etc, and keep ending up with flat hard bisquit like rolls instead of puffy bread. Embarrasingly, my best results were when I increased the yeast, and added vital wheat gluten, barley malt, and liquid soy lecithin.  They puffed up, and looked like decent buns, but the tops were still a little too hard.  I ended up cramming them into a plastic bag for 48 hours, and that softened them up a bit, but I feel like a traitor for having to use all of the dough conditioners, and breaking all of the bread baking rules I have learned on this forum.

This is the final recipe I used, which is a modification of a King Arthur  Seeded Hamburger Bun recipe I found on their web site.

Ingredients

2 ¾ C KA Bread Flour (fluff and loosen before measuring)

2 TBS sugar

2 Tsp kosher salt

1 TBS INSTANT yeast

½ Tsp vital wheat gluten

½ Tsp barley malt

¾ C lukewarm water (100 degrees F)

1 large egg

2 TBS canola oil

1 TBS liquid soy lecithin

  1.  Mix dry ingredients in large bowl (flour, sugar salt vwg, barley malt)
  2. Add wet ingredients: egg, oil, H20, lecithin
  3. Knead by hand to form soft dough
  4. Allow to rise in warm place, covered til it doubles, or place in fridge until you are ready for it (I did fridge overnight).  Remove from fridge, and allow to warm to room temp.
  5. Gently degass, and divide into 6-8 pieces.  Place in ramikins or other ceramic dish of the size needed . Paint w egg  and sprinkle with sesame seeds. Cover with saran and towel and place in warm area
  6. Allow to double.
  7. Bake 15 mintues at 375. Check browning and re-arrange and tent if necessary.   Finish baking another 5minutes. Temp of dough should be 180-200 degrees F.

Any advice or proven kosher recipes are welcome. Thanks in advance for your help.

Hank Gurdjieff's picture
Hank Gurdjieff

Cottage Food Acts in various states; California's Homemade Food Act awaiting gov's signature - please consider supporting

Thanks to the previous question by  Niashi about a similar law in Washington I learned about the the California Homemade Food Act, AB 1616, which has passed both Assembly and Senate and is awaiting the Governor's signature. I probably won't be in any position to take advantage of this myself, but others here might. Like other similar laws (Cottage Food Acts and the like) it would make it reasonably easy and affordable to become a licensed food producer at home, in part by making sure you take a short class on how to avoid making customers sick, by restricting the types of foods you can cook for sale in a home kitchen (seem like reasonable restrictions: various things like meat and dairy fillings are not allowed, stuff more likely to harbor bugs.) Considering it is currently not legal to bake and sell most anything this would be a big step up. 

Something like 33 other states have similar laws, your state might well have one. 

More information on this law, cottage food laws in general, a link to a pdf listing the laws in other states, and lots of resources for small food startups can be found at 

http://www.theselc.org/cottage-food-laws/ 

and 

http://www.theselc.org/programs/food/

Thanks

SylviaH's picture
SylviaH

Butternut Squash Ravioli and Dill Pickles :)

Yesterday I picked up some nice pickling cucumbers.  Since mine were a total flop trying to grow them in my tiny garden space...it's just gotten to shady with my pepper tree.  I'd rather have the shade and stick to the farmer's markets..we have so many.  I don't know why I even attempt to grow anything with all the locally available produce.  Well, I really do know why..it's fun to grow things.  Even my tomatoes were a flop this year...but not the tomato worms..yikes..I cringe at those things and will pick them off sqirmming more than they do.  

I also picked up some other nice organic veggies.  Among them were a nice butternut squash for the fresh ravioli.  I have been wanting to make it with my fresh supply of Caputo Italian 00 flour.

This recipe makes a lot of pasta.  Just for the fresh Ravioli for two.  I use 2 Organic Eggs, 200g C Tipo 00 flour, about a teaspoon of E.V.O.O and a pinch of salt.  

I mix it all in my food processor, until I get a nice texture that comes together in a ball and is not sticky..comes away from my fingers nicely.  I use extra flour while kneading the dough and making the pasta on my Artisan King Arthur (oops edit) thats a Kitchen Aide Mixer using, my pasta roller attachment.

Fresh Pasta Made With Italian Caputo Tipo 00 Flour

6 Organic Eggs

600 G Caputo Tipo 00 Flour

pinch of salt to taste

1 TBsp. Extra Virgin Olive Oil

For the Butternut Squash Filling and Cream Sauce.  

I used Fabio Vivani.com recipe.  He has a video making it.  He is so fun and entertaining to watch with many wonderful recipes.  I only changed the cookies that were added and made 1/2 a recipe.  I used some wonderful Italian Lady Fingers from Italy I picked up a Sprouts.  They are dry crispy with a slight sweetness...just delicious.

Dinner was delicious.   Light, Butternut Squash Raviolies, perfect for a hot summer day.

 

 

 

It's hard to get a photo before things get eaten

 

Easy Dill Pickles-  Great for just making a few jars at a time as your pickling cucumbers ripen.

I like Cold Packed pickles and peppers.  They are the firmest

Wash, slice, pack pickling cucumbers into Sterilized jars.  Use approved canning jars and rims with new seals for safe processing.

In a pot add 3 cups water, 2 cups 5% white vinegar/ or you can use apple cider vinegar, 1/8 cup pickling salt more or less to taste.  More is your making a lot of jars.  Bring to boil..turn down heat and keep hot until ready to ladle into jars.

I added a couple peeled garlics, lots of  fresh dill..I didn't have it so used dried.  Some pepper corns, a small amount of dried red pepper, pinch or two,  mustard seeds to each jar according to your taste...about a teaspoon per jar.  Fill to 1/2 head space with vinegar mixture. 

Remove bands and lids from hot water and skew into place.

Process in a hot water bath for 15 minutes.  

Remove and let sit several hours until cooled and you'll hear a 'pop' they've sealed..or press cooled top and if it pops..it didn't seal..just refrigerate and eat after allowing at least 2 weeks to full flavor.  Store 'sealed' jars in a cool place for at least 2 weeks for full flavor to develope.  Refrigerate before eating..they always taste better that way.

 

Sylvia

 

 

 

 

 

 

 

ekphrasis's picture
ekphrasis

tartine starter instructions

hi everyone, I'm new in here and this is my first post.  I have some quesitons about the Tartine book's directions for building a starter.

The tartine book, and a few things I've read online here are my reference points for artisan SD breads.  I've baked loaves using commercial yeast, and I've baked a handful of loaves using the Tartine method.  

Oddly, my experience seems to be the inverse of what I've read on here.  My first Tartine loaf ever came out perfectly.  It was remarkable.  Everyone that I showed it to was blown away, as was I.  Is it really that easy?  Each successive loaf has been a little less perfect.  Now I'm at the point (maybe 10 tries later) where my dough is the goopy, unmanageable mess that many people describe on this site.

I accept responsibility for the decline in my product quality.  Admittedly, I was far more careful and exact the first time round, so I'm almost surely doing some things incorrectly.  But my main quesitons have to do with starter maintenence.  I feel like I'm proceeding blindly when it comes to keeping the starter hapy, and I also feel that the directions in the Tartine book are vague, at best.  Hopefully you all can give me some advice.  

my main issue is waste: i only bake once a week at best, so feeding the starter every day is both hard for me to keep up with and hard to justify given the amount of flour i'm feeding.  I've tried keeping the starter in the fridge, but then the whole de-hybernation process vexes me.  It seems like it takes an unpredictable amount of time to get back into action, perhaps because I'm doing things wrong.  Then I end up using it simply because my schedule demands that I start baking, and it probably isn't ready.

the other issue has to do with the specific values for feeding the starter.  The tartine book simply says to start with 20% of your existing starter: "Replace the discarded portion with equal amounts of water and the 50/50 flour blend" (46). (but how much is 20% of "it"--the book is so frustratingly vauge here--I've just started out with "handfuls" of flour and a "container" of water), then to feed this with equal parts water and the 50/50 flour mix.  But it never says what ratios to keep between 1) the old starter and 2) the new flour & water.  am I keeping a tablespoon of the old starter (about 30g) and then a tablespoon of 50/50 flour, and a tablespoon of water?  Also, some people on this board seem to favor feeding more flour than water for the "mother" starter (not a term Robertson uses).  The Tartine book never specifies if it is equal parts by weight or volume.  I had pretty good results for a while keeping 60g of the old starter, then adding 120g water and 120g 50/50 flour (300g total, with 80% getting tossed each feeding).  But again, I didn't like how much flour I was burning through every day.  Even if you follow the Tartine basic country loaf recipe, you make 400g of leaven but only use 200g of it, which then means 200g to start with.  Why so much leftover, if you only really need 60g or so for the next feeding?  Seems wasteful.  

The other question that I have is what is the difference between starter and leaven?  The Tartine book makes it seem like leaven is just starter that you intercept halfway through its cycle, and feed again with larger percentage of flour and water.  THe book says to use one tablespoon of starter that is about 12 hours old (I'm assuming, because it is a little vague: it seems like you feed starter in the morning but start the levain at night).  My problem is this: my starter seems perfectly alive--if I leave it for a day it gets very puffed up and sour smelling.  But when I follow the directions and intercept it in the evening, take a Tbs and add 200g water + 200g 50/50 flour, the next morning it never passes the "float test."  I started just using the puffed up starter as my leaven and totally skipping what the Tartine book describes as the leaven stage.  However, I get bread that rises during the bulk fermentation, but it often is too wet and doesn't hold its shape when it comes to shaping.  I'm guessing that I'm causing the problem by not having my starter/levain cycle dialed in, but could somebody explain to me the rationale behind this?

so what I'm really wondering is how do you know that the starter is at the point that it can be used to make the leaven (and does Tartine describe a 5% innoculation for the leaven?  Again he mentions this but it isn't totally clear to me)?  And then, what's the most economical quantities to use so that the starter is ready to make a leaven once a week, say, on Friday night?  Finally, why does my leaven never pass the float test as quickly as Robertson suggests that it should (e.g. 2 hours after rejuvenating it)?

sorry for the long post!  thanks for your thoughts

 

 

MANNA's picture
MANNA

Almond - Honey Tart

Here is my attempt at the Almond - Honey Tart from Nick Malgieri's Perfect Pastry.

It is very rich and flavorful, absolutly wonderful.

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