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What else can I help you with?
What type of fat does you use to make pastry?
You cut up the fat and rub it in with the tips of your fingers
What types of fat are used for pastry?
Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.
What word means to rub lightly with fat?
To grease is to rub lightly with fat.
Rubbed dough method?
Rubbing in is when you blend fat into flour, for example when making pastry. Traditionally you'd do this using your fingers to literally rub the fat into the flour until you make it to a consistency like breadcrumbs. The quickest way to do it though is to use a food processor!
What is the purpose of the fat in pastry?
There is really no reason, it just is in a pastry because you need oil to make it
Why is there fat in suet pastry?
Because suet is pork fat. It is the hard fat around the kidneys in pigs.
What is the difference between pastry and bread?
fat content
Another name for the shortening in pastry recipes?
fat!!!!
What is the function of lard in pastry?
Fat and taste i think
Why does cold fat create more layers in dough than warm fat?
If you experiment with making pastry, you will find that cold fat makes the flakiest pastry. The reason can be found in the oven.Flaky pastry is made of many fine layers. In the oven, it is fat that separates the layers in the dough. As the water in the dough turns to steam and expands, it pushes these layers of dough apart, forming the characteristic blisters or flakes of good flaky pastry. The greater the number of layers, the flakier the final pastry will be.
What is the function of the pastry?
Fat adds flavor and texture. Without fat it might crack
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.
