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What else can I help you with?
What is the function of flower in pastry?
FLOUR provides the structure
Can you substitute whole wheat flour for pastry flour?
Whole wheat pastry flour enriches your baked goods without making them heavy.
Why do the flour grains need to be coated in butter when making pastry?
Flour is mixed with butter and other ingredients when making pastry. Individual grains of flour are too small to consider whether they are "coated in butter" in that process.
What are the traditional ingredients used in making shu pastry?
The traditional ingredients used in making shu pastry are flour, butter, water, and eggs.
What is the function of wholemeal flour in pastry?
It has the same function as plain flour within pastry, it is a bulking agent and main ingredient of pastry, forming the framework of it. Although, wholemeal flour is healthier as the rusk is left on, however it is sometimes not as effective as plain or strong flour and sometimes has an unusual texture.
Explain how bread flour wolud make a tougher pastry?
Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.
What can be added to butter when making pastry?
Sieved flour, milk and water, with a pinch of salt.
Can you substitute white pastry flour for whole wheat pastry flour?
no. bad idea.
What flour can replace hong kong flour?
Pastry flour.
Why are corn flour and plain used in lemon meringue pie?
One is for the pastry the other for the filling. Plain flour makes pastry corn flour thickens filling and can be added to the meringue to stabalise it but that is not essential
Function of magarine in shortcrust pastry?
Margarine in shortcrust pastry serves as a fat that contributes to the pastry's tenderness and flakiness. It inhibits gluten formation by coating flour particles, resulting in a softer texture. Additionally, margarine adds moisture and richness, enhancing the overall flavor of the pastry. The proper incorporation of margarine also helps create a desirable crumb structure, making the pastry easier to work with.
What is the function of egg when making pastry?
it helps the ingredients to stick together
