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Is pastry pie crust an acid or a base?
Neither, it's a pastry
What is a pie crust?
A dough used to contain different types of sweet or savory fillings, generally with a top of the same pastry and baked
What are the classification of crust?
There are oil base and water base, as well graham cracker type. Addition: Or they can be classified as Sweet pastry (for sweet pies) and puff pastry, shortcrust pastry, filo pastry. (all used as pie crusts!)
What can you make with hot water crust pastry?
Pork pies :)
What is pies crust?
A pies crust is the pastry case. The pastry is the outer part of the pie with the filling in the middle. Some pies known as tarts or flans have a pastry base, some pies just have a pastry topping, and some pies are completely enclosed in pastry. The pastry is the pie crust.
What method do you use to make short crust pastry?
what the hell you didnt answer it
What is a pastry beginning with s?
Short crust pastry.
What are the uses of pastry brush?
A pastry brush is a cooking utensil. Its used when basing rolls or crust of pies. It could also be used to base meats with sauces, juices and so forth.
What pastry do you use for a pastie?
Traditionally short crust pastry, but now they are also made with puff pastry.
What is the difference between pie and tarlet?
A pie has a pastry crust. A tartlet has a pastry bottom, no crust, and is small - commonly called a jam tart in Britain.
What pastry is used for pork pies?
There is a specific "pork pie " pastry, designed for the purpose. It is based on "hot water crust pastry".
Qualities of well-made bread cake and pastry?
It depends on the type of product you are looking at. Depending on the type of bread, you may want it softer or with more of a crust. Some qualities to look for in general are.... * Taste (bread, pastry) * Freshness (bread, pastry) * Flakyness (pastry) * Airyness (bread, pastry) * Softeness (bread, pastry) * Buttery taste (pastry) * Sweetness (pastry) * Crust (bread) * Consistency (bread, pastry) * Not too dry / chalky (bread, pastry) * Density / Denseness (bread, pastry)
