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What is lobster tail pastry and how is it made?
Lobster tail pastry is a traditional Italian dessert made with flaky pastry dough filled with a sweet and creamy custard filling. The pastry is shaped like a lobster tail, hence its name. To make it, a dough is rolled out and filled with a mixture of custard, sugar, and flavorings, then baked until golden and crispy.
Do you use short pastry or flaky puff pastry to make Pumpkin Pie?
short
Why you have to fold the puff and Danish?
The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.
What is the best way to make a delicious and flaky puff pastry pie crust?
The best way to make a delicious and flaky puff pastry pie crust is to use cold butter, handle the dough gently, and allow it to rest in the refrigerator before baking.
What is the importance of 'shortening' in your food like bread crossiant etc?
Shortening or butter is used to make cake or pastry light or flaky.
Why does flaky pastry rise when baked?
Make sure that the ingredients are cold and don't over mix them. The idea is to work the dough into pea size pieces with a fork or a pastry cutter as quickly as possible.
How do you make Manchester tart?
Line a pie dish with short crust pastry, blind bake it. When cool spread raspberry jam on pastry and then pour thick custard on top. Allow to cool, sprinkle with coconut. You can also add banana slices before you pour the custard in, but the original recipe doesn't have this. It was my favourite when at school.This recipe is from The Foody website:600ml (1 pint) Milk110g (4oz) Shortcrust Pastry3 tbsp Raspberry Jam3 tbsp Custard Powder2-3 tbsp Desiccated Coconut2 tbsp SugarPre-heat oven to 200°C; 400°F: Gas 6.Roll out the dough and line a baking dish.Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).Bake for 15 minutes.Allow to cool.Spread the jam over the pastry base, sprinkle with coconut.Boil the milk and whisk into the sugar and custard powder (follow manufacturers instructions).Pour into the pastry case.Sprinkle with coconut or a little sugar, to prevent a skin forming.Allow to cool before serving. Serves 4
Explain how bread flour wolud make a tougher pastry?
Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.
What are some tips for cooking puff pastry to ensure a flaky and delicious result?
To cook puff pastry for a flaky and delicious result, make sure to preheat your oven, handle the dough gently, avoid stretching it too much, and bake at a high temperature for a short time. Brushing with an egg wash can also help achieve a golden, crispy finish.
Whats the difference between flaky and puff pastry?
Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter spread within thin layers of pastry. When the pastry cooks, the fat in the butter keeps the layers separate, while the water content expands into steam and forces the layer apart. In a rough puff pastry, chunks of butter in mixed onto the pastry as it is made, and the pastry mix needs only be rolled once. with the lumps of butter within the pastry, the same effect happens, but over a small localised areas. The effect is the same, but the rough puff doesn't rise quite as much, and finishes with a rough texture. It is, of course, much quicker to make. Use it when the pastry will not be on show, such as for the base of tarts and the like.
Why is flaky pastry not made at home much these days now?
Because it is difficult to make a good batch and is so much easier to buy a tube and use it from the fridge or freezer.
Why is it important to rest pastry?
If the pastry is chilled, it is much easier to work with while rolling out, etc, and keeps it from being too sticky, requiring more flour (which would make it tough). Also, if it is chilled before putting in the oven, it creates steam, which helps the crust to be more tender and flaky.
