pastry
I woke up early today, and sleep hasn’t been coming easily lately. I dozed off in a chair for a nap, probably because of the early start. I went to my cooking class and had to arrive an hour early due to the buses. This week, we worked on what the others did last week: shortbread and shortcrust pastry. I’ve tried making shortbread before, but there are useful tips you pick up when someone shows you, like cutting the butter into pieces to avoid warming it too much and refrigerating it. It’s probably all in the recipe, but it’s nice to be shown—even if you could watch it on YouTube. While the shortbread was chilling, I moved on to the shortcrust pastry. I tried getting that breadcrumb consistency again, but it didn’t work. I ended up making more shortbread and had to restart the shortcrust pastry. I forgot the salt, so the taste will probably be flat. There’s a technique involving using a knife to cut the mixture, something about mixing it properly. I’m sure you can find it on YouTube, b...