Last week I had some green tea pastry, lotus seed pastry. This week wintermelon, pineapple, red bean pastry. Last night I was wondering how the pastry is made. It is Chinese flaky pastry, a flaky pastry not layer flaky but powder flaky and non-greasy. Another such treat.
I was thinking about how water drops evaporate and came across Leidenfrost effect . A line in that article about dipping wet hands into molten lead made me ask if this is the effect that lets some people dip into boiling vat of oil for picking out pakoras with bare hands . Sure enough
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