Here at Villa Tempest, we have explored various methods of identifying what pies are what once they’ve been baked. this is what we’ve settled on.
To help keep track of our different types of pies, we use a simple, vent hole identification system:
A slit for beef…
An oval hole for Chicken…
Fork holes for Vegetarian…
Of course, while putting up pics of our tasty treats, here’s our ever popular,
made with our traditional, Australian-style, homemade savoury sausage filling.
If you’d like to place an order, feel free to contact us via mail.
Recently, after a long term of searching, designing, and being told, “No! Can’t be done in Hanoi” we finally took ownership of a manual dough sheeter (Máy cán bột). Having first sighted such an item in the kitchen of Cafe CCCP, we managed to track down and eventually find not only a supplier who knew what we wanted, but was also willing to have it made within a week. No Problem! And they delivered. Here’s what it looks like:
This device was sourced from Nguyen Khuyen Str., and is hand cranked. The roller gap is adjusted by two screws mounted forward of the rollers. Underneath the rollers are two spring loaded pans that are there to stop the pastry rolling around the rollers, but the current mounting system also tends to catch stick pastry from time to time. The stainless steel catch pan was installed by my favorite sheet metal worker in Hang Thiec Str. With this now in the bakery, We plan to use it for making puff pastry and for finishing pastry shells to the correct, set thickness.