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5 Moisten the surface of the pastry with about 1 tbsp sunflower oil and spread equal quantities of the filling over the whole surface of each circle.
Towards the end of cooking, when the surface of the pastry has reached a high enough temperature, Maillard browning reactions will start.
At this point, you can press plastic wrap directly on the surface of the pastry cream and refrigerate the filled shell for up to 30 minutes.
Cover with plastic wrap, pressing it against the surface of the pastry cream to prevent it forming a skin and refrigerate until needed, preferably overnight.
Slightly beaten egg white can be brushed on the surface of the pastry to act as a "sealant".
Similar(55)
now take two strips of paper (for cherry and candle) and fold them in half and then in quarter.Open them up.Now you've got 3 lines.The two on the sides will stick on the surface of the card and the pastry.The function of the middle one is to pop-up when the card is opened,get it?
Roll out one of the dough balls into a rough triangle, about 5mm thick, then pick it up and quickly flop it against the sides of the wok. 5 As it cooks, lightly dab garlic oil on the upper surface of the dough using a pastry brush or teaspoon, then sprinkle with nigella seeds.
On a lightly floured work surface roll the pastry 3 - 4mm thick and line the pudding basins with the suet pastry.
Sprinkle the rounded 1⁄2 tablespoon (7.4 ml) of the filling over the surface of the brushed half of the pastry.
Once it is chilled, lightly flour your work surface and roll the pastry into a circle about an eighth-of-an-inch thick.
Skim a fine film of flour over your work surface, roll out the pastry 2-3mm thick and use to line the tins.
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CEO of Professional Science Editing for Scientists @ prosciediting.com