SC - Coffin Pastry
upsxdls at okway.okstate.edu
upsxdls at okway.okstate.edu
Fri Jun 12 10:13:44 PDT 1998
My regular pastry dough is 3 C. Flour, 1 C. Butter (or lard), pinch of
salt, beat one egg with 1 Tbsp vinegar and add cold water to make one full
cup. The dough must be refrigerated at least one hour before trying to
roll out. Mama told me that reducing the butter will cause a tougher dough
(that's why grandmother's pie crust was as tough as boot leather, she
didn't want to waste the butter - and you better not let her CATCH you
feeding the crust to the chickens! ;)
Looking at what you used, I would suggest 4 cups flour, 2/3 cup butter, and
1 1/3 cup water.
I'm somewhat new to the list, but I'll add my appearance to the list:
I'm six feet tall, short dark-auburn hair, blue-green eyes that twinkle
with amusement and glasses, with a body like Drew Carey. I'm found gazing
through the door to the kitchen, drooling over the wonderful aromas and
waiting to be of help to the "feast-o-crat."
Leanna McLaren of Sparrowhaven
(Note: I finally found support for my "name")
"Who will love a little sparrow"
______________________________ Reply Separator _________________________________
Subject: SC - Coffin Pastry
Author: <sca-cooks at Ansteorra.ORG> at SMTP
Date: 6/11/98 9:12 PM
I tried making a coffin pastry using the recipe from Traveling Dysshes
but ended up with crumbs - nothing stuck together.
My jinx with pastries continues! I don't know a lot about working with
doughs/pastry but it seems that the liquid dry ratio isn't
right. The recipe calls for 4 c. flour with 1/2 c. butter and 1/4 c.
water boiled and then added to the flour. Even though I adjusted the
liquid, it still didn't work. Any ideas on what might have happened or
better recipe? I couldn't find anything in my limited library that
seemed similar.
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