[Sca-cooks] Fig Newtons from God?
otsisto
otsisto at socket.net
Mon Mar 31 02:27:51 PDT 2008
The difference is yeast.
cookie dough (one version)
2/3 cup butter
1/2 cup sugar
1 egg
1/4 cup orange juice
1 cup white flour
1 cup wheat flour
or
21/2 cups flour
1/2 cup sugar
21/2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. melted butter
1 egg, beaten lightly
3/4 cup milk
pastry dough (one version)
2 packages active dry yeast (1/4 ounce each)
2 tbs warm water
2 cups unbleached all-purpose flour
1/4 cup pear baby food
1 cup granulated sugar
1 medium egg yolk
or
2 1/4 teaspoons dry yeast
1/4 cup lukewarm milk (nondairy milk for pareve)
1/2 cup sugar, divided
2 cups flour, divided
1/2 cup butter (or margarine)
1/2 cup sour cream for dairy (nondairy sour cream for pareve)
2 large eggs, beaten well
1/4 teaspoon salt
-----Original Message-----
<<< Found this comment from a blog of Jewish cooking.
"In The World of Jewish Cooking, Gil Marks claims that hamentaschen were
originally made with yeast pastry dough, and that the sweet cookie
dough is
quite recent." >>>
Okay, from a non-pastry baker. What is the difference between "yeast
pastry dough" and "sweet cookie dough"? Sweet cookie dough doesn't
have yeast? Or pastry dough doesn't have sugar/honey added?
Stefan
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