0
Want this question answered?
Be notified when an answer is posted
Add your answer:
Earn +20 pts
What does the term short mean in shortcrust pastry?
the pastry has as much flour inside it asa it does butter. e.g. if you had 20g of flour you would also have to put 20g of butter into the mixture to form the pastry.
Causes of pastry defects?
some defects of pastry might be under -cooking,over-cooking too "short" meaning too much shortening (fat) too dry or too moist
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.
Do you use short pastry or flaky puff pastry to make Pumpkin Pie?
short
What is a pastry beginning with s?
Short crust pastry.
What pastry do you use for a pastie?
Traditionally short crust pastry, but now they are also made with puff pastry.
What role do butter and shortening have in a pie crust?
Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.
What are the causes of pastry failure?
Pastry defects and their causes 1.tough pastry 2.crumbly mealy pastry 3.deformal shrunken crust 4.blister in crust 5.fail crust 6.soggy crust 7.poor i hope this is very useful to you!!!! ;d ;p
Where can you get solid shortening?
Probably at any supermarket - shortening is simply a food grade fat. Crisco is the most common brand - in some countries you may find Kremelta. It's called shortening because it is used to make 'short' pastry - that is, a pastry with a high proportion of fat and very little liquid. If a recipe calls for shortening you can substitute with the same weight of butter, margarine, lard or coconut fat. You can also substitute with the same weight of cooking oil but in that case you would need to reduce the volume of other liquid ingredients accordingly.
What are shortenings?
Shortening is pure fat. If it is solid Crisco, it is hydrogenated Soy Bean and Cottonseed Oils. The alternative "shortening" is butter. You can mix the two for a sinfully delicious flavor. If you are cooking cakes, shortening is a "tenderizer" which provides softness in the texture. Eons ago, before these were available, lard ... animal fat ... was used, and it is absolutely not recommended.
What is professor for short?
An informal shortening of professor is: prof.
What does shortening do to cake?
Shortening provides rich flavor and pleasing mouth-feel to cake. Different types of shortening, whether butter, solid vegetable shortening, or different oils, will contribute different flavors to the cake. Shortening gets its name from its function in pastry, where fat separates layers of flour, creating tender flakes, making the pastry "short." In cakes, the fat is blended more thoroughly with the flour. This process separates the protein molecules in the flour, coating them with fat and preventing the formation of gluten. This creates a moist, tender "crumb" in cakes, in contrast to bread, in which the chewy texture of gluten is desirable.
