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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.
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∙ 16y ago
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∙ 12y agothe fat traps air between the layers and air produces steam when heated. Steam is the main raising agent of flaky pastry
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∙ 13y agoThe flakness of the pastry is caused by fat melting and creating layers so when the water in the pie evaporates in pushes up the crust and flakes.
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∙ 11y agoNone. Flacky pastry does not exist.
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∙ 12y agoStrudel
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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.
Why use hard fat for rubbing in?
To obtain a flaky pastry. The hard fat (butter or lard) does not melt into the flour but creates many layers of fat separated by flour. These layers become flakes when the pastry is baked.
Where does flaky pastry come from?
Flaky pastry is a french technique that involves making a dough and spreading it out incredibly thin and then putting it in layers.
Why is there fat in flaky puff pastry?
There is fat in all pastry, it is an essential ingredient. ******************** The fat (butter) is folded into the dough time and time again until there are many, many layers of fat and dough. When baked, the fat melts and produces steam which expands and puffs up the dough which bakes into the flaky shape caused by the steaming butter.
Do you use short pastry or flaky puff pastry to make Pumpkin Pie?
short
What are functional properties of fat and oil?
Fat is an important ingredient in a pastry dish because it contributes to a lot of things in the food such as, fats are required to produce a fluffy, flaky and tender product. Fats can be used in baked dishes as a leavening agent by melting the fat, creating steam and allowing the product to rise, in a pastries dish the melting action will produce a flaky crust. Fat is also a major contributor in giving a baked goods flavor and keeps the product tender by coating the starch molecules and limiting gluten development that can make a product tough.By lee =]Sorry i did it for an assignment on pastry hope it helps
What does the term napoleon mean in cooking?
a flaky rectangular pastry with a sweet filling
What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
Can one use flaky pastry to make Custard Slices?
Yes.
What is the physical function of salt in flaky pastry?
It is just there for flavor, it has no effect on the flakiness.
What additives would you add to thicken up canola oil to be used in pastry?
You can't use oil in pastry. You need solid shortening so that you have layers of fat and flour. That is what makes it flaky. ...................... Oil can be used in making pastry, but as has been said, the resulting pastry will not be flaky, but crumbly. One can temporarily thicken some types of oil (especially pure olive oil) by refrigerating it. But the oil warms and returns to liquid state so quickly that it is not possible to produce flaky pastry with it.
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.
