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Do you use short pastry or flaky puff pastry to make Pumpkin Pie?
Wiki User
∙ 11y ago
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Wiki User
∙ 11y ago
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Can one use flaky pastry to make Custard Slices?
Yes.
The definition of shortening?
A fat, such as butter or lard, used to make cake or pastry light or flaky
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 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.
What can you use sweet short pastry with?
You can use short pastry to make biscuits and cheese twirls. The pastry is nice and crumbly and is great with cheese also try chocolate drizzled on top .To make cheese twirls mix in cheese with the pastry then shape it and bake the biscuit will have a cheesey tang to them.
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 method do you use to make short crust pastry?
what the hell you didnt answer it
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.
Is pumpkin pie filling gluten free?
If you make the filling yourself (from pumpkin pulp, eggs, cream and spices, you can make sure that there is no gluten (gluten comes from flour) in it. If you purchase a mix to make it you will need to purchase a product which is sold as being gluten free. However, please note that the pastry case of the pie will have flour (and therefore gluten) in it unless you make the pastry out of a treated flour that is sold as being gluten free.
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.
Why is shortcake as in strawberry shortcake called short cake?
The function of fat (that would be your butter, cream, shortening, etc.) in pastry is to make it flaky and light. Dough that contains a large proportion of fat to dry ingredients is said to be "short," and bakes up with a crumbly texture. And that's where the term "shortcake" comes from. That also explains why shortening (like Crisco) is called shortening.
