If you haven't tried it before, there is a way to blend pastry dough by without ruining the texture. However, there are some ...

If it's too hot, you'll kill it. "A wetter dough, around 60-75% hydration, can result in an airier crust," says Alaridi. To achieve this texture, simply add more water in small volumes.

Holi is not complete without Gujiya. That crispy-on-the-outside, soft-on-the-inside bite of sweetness is what makes the ...