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A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process.
The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more.
When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture.
The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry.
Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.
What else can I help you with?
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 a good substitute for puff pastry in a recipe?
A good substitute for puff pastry in a recipe is phyllo dough, which is thin and flaky like puff pastry but has a slightly different texture.
Can vegetable spread be used to make pastry puffs?
I would use Crisco instead. With it your pastry will be good.
Is determination a characteristic?
yes. it is a good characteristic
What are the schools you have to go to for pastry chef?
it is good pasatry chef
What are four types of pastry?
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
What is pies crust?
A pies crust is the pastry case. The pastry is the outer part of the pie with the filling in the middle. Some pies known as tarts or flans have a pastry base, some pies just have a pastry topping, and some pies are completely enclosed in pastry. The pastry is the pie crust.
Why is it difficult to make pastry on a hot day?
On a hot day the shortening (butter/fat) in pastry will soften or melt. This makes it bind differently to the flour and reduces its ability to help incorporate air into the pastry. Good pastry is made in cool conditions and baked quickly at a hot temperature.
What are the release dates for Good Eats - 1999 Puff the Magic Pastry 4-11?
Good Eats - 1999 Puff the Magic Pastry 4-11 was released on: USA: 22 August 2001
Which was a characteristic of a period known as pax Romania?
A characteristic of the Pax Romana was prosperity. This was due, in part, to good governmental leadership.A characteristic of the Pax Romana was prosperity. This was due, in part, to good governmental leadership.A characteristic of the Pax Romana was prosperity. This was due, in part, to good governmental leadership.A characteristic of the Pax Romana was prosperity. This was due, in part, to good governmental leadership.A characteristic of the Pax Romana was prosperity. This was due, in part, to good governmental leadership.A characteristic of the Pax Romana was prosperity. This was due, in part, to good governmental leadership.A characteristic of the Pax Romana was prosperity. This was due, in part, to good governmental leadership.A characteristic of the Pax Romana was prosperity. This was due, in part, to good governmental leadership.A characteristic of the Pax Romana was prosperity. This was due, in part, to good governmental leadership.
Are biscuits a type of pastry?
No, although biscuits may be sold in a pastry shop, they are not a type of pastry. A "pastry" has to contain some pastry to be a pastry. Pastry is generally designed to be light and crumbly, whereas biscuits are not.
