Learning Knowledge to Make Pizza: Rosettes and Timbales-A deep-fried Pastry I Make

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Sunday, December 12, 2010

Rosettes and Timbales-A deep-fried Pastry I Make

Rosettes are a fragile and very pretty deep-fried pastry originating in Sweden, usually eaten at Christmas. A special rosette iron is needed to make them. Rosette irons in various shapes are available in specialty cooking shops, department stores and Ebay. The trick to making good rosettes is to preheat the iron in the oil, and to be sure not to dip the iron so deeply into the batter that it coats the top of the iron.

These are some of the Rosettes and Timbales I made. I think they are very beautiful and delicate. They also have a great taste. The Rosettes can be powdered with confectionery sugar or other toppings and the Timbales can be filled with many kinds of food for a nice presentation.

Norma