all vegitable food in also mixed in the puff
baked too long, baked too high a temp. Addition: If the pastry was tough then there could have been too much water in the mixture. Water aids the development of gluten, which makes pastry tough. It could also be because you "handled/kneaded or worked with" the pastry for too long. When making pie pastry, you must handle the pastry as little as possible.
The speed of the vibration. High speed vibration = high frequency = short wavelength = high pitch. Low speed vibration = low frequency = long waves = low pitch.
If your speaker sounds blown out, it is probably your speaker. The mixer or input device you are using doesn't care what sound it is producing, as long as the level of the music is not too high.
About 4 hours.
Yes, most types of pastry dough keep well overnight, as long as they are wrapped air-tight.
speed keeps you high for hours, cocaine doesn't last long. so in my point of view I'd have to say that speed is better.
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Yes, a Bosch stand mixer would be fantastic to invest in. They can be used for all kinds of projects and they last a long time.
I'd guess the engine is overheating.
a wave with long wavelength and high frequency.
You should be able to check the expiration date on the frozen puff pastry box before you purchase it. You should expect that if part of the puff pastry has been removed from the packaging, defrosted and then refrozen, it will not last as long as the original expiry date. If you are making your own puff pastry from scratch, unless you have one of those high end vacuum sealers, I wouldn't assume it would survive freezer burn more than a couple of months, at most.
You use a mixer to mix something that would take to long to mix by hand such as meringue , but you can also use it for making batter or cakes. Hope this helped!