[Tiziana Corsi]

Hello,

I signed up for the course because I was looking for technical information about vegan pastries, but I didn’t find my answers, so I hope it is ok if I ask here.

In the course, the function of each ingredient is explained, but not in a practical way. Vegan pastries tend to have a soft consistency and a weak Maillard reaction. Is there any way I can go around these issues?