@ElsieDThanks for that link. Their dough looks thick but it would be easy to try the roll without scallion technique. After using the roux I am a fan. It really helps keep the cakes layers together.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
Thanks for that link. Their dough looks thick but it would be easy to try the roll without scallion technique. After using the roux I am a fan. It really helps keep the cakes layers together.
-
Similar Content
-
- 19 replies
- 677 views
-
- 36 replies
- 13,414 views
-
- 141 replies
- 27,625 views
-
Cake pan sizes 1 2
By Malawry,
- 41 replies
- 23,882 views
-
- 258 replies
- 57,642 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
