// API callback
labelset({"version":"1.0","encoding":"UTF-8","entry":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-22546426.post-8123051020536163207"},"published":{"$t":"2013-08-17T14:19:00.000+08:00"},"updated":{"$t":"2013-08-26T14:36:39.354+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Events"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pastry School"}],"title":{"type":"text","$t":"Day 7: Laminated Dough - Puff Pastry"},"content":{"type":"html","$t":"\u003Cdiv dir=\"ltr\" style=\"text-align: left;\" trbidi=\"on\"\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/fbcdn-sphotos-g-a.akamaihd.net\/hphotos-ak-ash4\/q77\/999435_10151528241821876_1351777392_n.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/fbcdn-sphotos-g-a.akamaihd.net\/hphotos-ak-ash4\/q77\/999435_10151528241821876_1351777392_n.jpg\" width=\"300\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: Trebuchet MS, sans-serif;\"\u003EWe got layers!! Yehey!\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: 'Trebuchet MS', sans-serif;\"\u003ELast week's \u003C\/span\u003E\u003Ca href=\"http:\/\/sweetendingz.blogspot.com\/2013\/08\/day-6-pate-choux-anyone.html\" style=\"font-family: 'Trebuchet MS', sans-serif;\" target=\"_blank\"\u003EPâte à Choux\u003C\/a\u003E\u003Cspan style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: Trebuchet MS, sans-serif;\"\u003E\u003Cspan style=\"line-height: 21.59375px;\"\u003E\u0026nbsp;is nothing compared to this week's laminated\u0026nbsp;dough.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: Trebuchet MS, sans-serif; line-height: 21.59375px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: Trebuchet MS, sans-serif; line-height: 21.59375px;\"\u003EOur lesson for laminated dough is divided into two one for Puff Pastry and one for Croissants and Danish, which will be held next week.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: Trebuchet MS, sans-serif; line-height: 21.59375px;\"\u003EBoth types of laminated dough have the same technique of locking in the dough. I have an idea before hand what laminated dough is because I tried making croissant before which turned out horrible. This is an excellent opportunity for me to see and learn the proper technique.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: Trebuchet MS, sans-serif; line-height: 21.59375px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: Trebuchet MS, sans-serif;\"\u003E\u003Cspan style=\"line-height: 21.59375px;\"\u003EWe were taught two kinds of puff pastry: the traditional or classic puff and the quick puff. We first did the puff pastry and man it sure is difficult making sure that the butter is pliable enough to roll in between the\u0026nbsp;dough\u0026nbsp;but not to the extent that its too soft that it is already melting or merging with the dough layer. With the classic puff chilling in the fridge, we tried our hands with the quick puff, well..all I can say is that the \"quick\" part is not really as quick as I thought. Its actually much messier to do compared to the classic puff since the butter is everywhere! Good thing is that all our hard work paid off, our dough got layers! We could really see the different layers!\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: Trebuchet MS, sans-serif; line-height: 21.59375px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: Trebuchet MS, sans-serif; line-height: 21.59375px;\"\u003ETime to shape them, shaping part is the FUN! part you can pretty much do any shape as long as the layers are preserved. The scraps got shaped into varied circles and dipped into sugar which is a nice snack but not too much since remember all those butter! Those would go straight to the arteries and my hips!\u003C\/span\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/fbcdn-sphotos-b-a.akamaihd.net\/hphotos-ak-ash4\/q71\/1148758_10151528244511876_1842688053_n.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/fbcdn-sphotos-b-a.akamaihd.net\/hphotos-ak-ash4\/q71\/1148758_10151528244511876_1842688053_n.jpg\" width=\"300\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: Trebuchet MS, sans-serif;\"\u003ETart Tatin\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: 'Trebuchet MS', sans-serif; line-height: 21.59375px;\"\u003EThough I must admit, I couldn't resist the Tart Tatin, I just have to eat it. So much better than plain old apple pie. Though this is not s\u003C\/span\u003E\u003Cspan style=\"color: #777777; font-family: 'Trebuchet MS', sans-serif; line-height: 21.59375px;\"\u003Eomething that I can do on a whim it takes planning and time if I would recreate this at home. Maybe on the next long weekend. :D\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: 'Trebuchet MS', sans-serif; line-height: 21.59375px;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #777777; font-family: 'Trebuchet MS', sans-serif; line-height: 21.59375px;\"\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #777777; font-family: 'Trebuchet MS', sans-serif; line-height: 21.59375px;\"\u003ETill next week, Croissants and Danish!\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/sweetendingz.blogspot.com\/feeds\/8123051020536163207\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/sweetendingz.blogspot.com\/2013\/08\/day-7-laminated-dough-puff-pastry.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/22546426\/posts\/default\/8123051020536163207"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/22546426\/posts\/default\/8123051020536163207"},{"rel":"alternate","type":"text/html","href":"http:\/\/sweetendingz.blogspot.com\/2013\/08\/day-7-laminated-dough-puff-pastry.html","title":"Day 7: Laminated Dough - Puff Pastry"}],"author":[{"name":{"$t":"nikcreate"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11567611494942756835"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}}});