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it combines the mixture together and i also think it cots the gluten formed.
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∙ 11y ago
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Is there a raising agent for pastry?
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
What is the raising agent in puff pastry?
Water (or steam). A suet pastry is similar to other pastries except that it uses beef fat or suet. The fat creates layers in the pastry, which can then separate and rise from steam when baked.
What does extra gluten do to a pastry?
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
How do you make pastry?
you mix flour, water and margarine/butter together. put it in the pastry design you want cook it then you get a pastry!
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".
How many types of pastry are there?
short pastry (the most popular and can be sweet or savoury) rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry
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
How much water in pastry?
Pastries made mostly of water (and flour)
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!)
Why is cold water used when baking cookies?
Because if the fat in the pastry melts or softens, when it is cooked the edges will shrink down. if you want to use normal water then just make sure you refrigerate the pastry for a little longer.
What is the function of water when making pastry?
water is important in pastry because water is known to make men aroused and because women are good in the kitchen thgey use water to have sex
Is Chocolate eclairs made from puff pastry?
No. Eclairs are made from choux pastry. Choux pastry involves cooking flour,butter and water, then adding egg. The egg acts as a leavening agent in a choux pastry. A puff pastry uses layers of butter or other solid fat between a bread type dough that puffs up due to air and water expansion between layers of fat and dough for leavening, it does not contain egg.
