0
Want this question answered?
Be notified when an answer is posted
Add your answer:
Earn +20 pts
Is leavening?
Leavening means to put something into dough which ferments and causes the dough to rise. The most commonly used leavening is yeast.
Can you use bread dough to make croissants?
No. Croissants are made with a puff pastry dough. You can make butterhorn rolls with bread dough, but they are not the same thing.
What is leavening in cream puff?
Leavening is the ingredient/process that allows the cream puff to rise and allows the volume to increase. The leavening in cream puffs, which are made from choux pastry, is egg white.
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.
What types of food are associated with leaving agents?
i think what you are refering to are leavening agents. typically leavening is a process that occurs when bread and baked goods "rise". leaven mean to literally lighten. yeast baking soda and steam are all leavening agents. yeast leavens when bacteria feeds on the sugars in dough, multiply and produce carbon dioxide. Baking soda(basic) combines with cream of tartar(acid) to create a chemical reaction (think school science project volcano). Steam would be present in the rising of puff pastry, where a dough spread with butter, is folded several times to create layers within the dough that when cooked cause steam from the water content in the butter to "puff" the dough as long as the steam does not escape. Unless you meant leaving agents, then, um, none.
Why do you use yeast in bread making?
Yeast is called a leavening agent. The growing yeast produces carbon dioxide which collects in the dough and makes the bread rise. With out a leavening agent bread would be flat
What is beurrage puff pastry?
Beurrage is the butter block that is used in the production of puff pastry. It is also referred to as the "roll-in fat" because it is rolled between the layer of the detrempe (dough part of puff pastry). The steam released from the beurrage during the baking process is what causes the natural leavening effects and multiple layers in puff pastry.
What is the difference between puff pastry and Danish pastry?
Laminated doughs, such as those used for Croissants and Danish pastries contain yeast to aid leavening. Puff pastry does not contain yeast.
What is leavening agents?
Leavening agent is important in baking due to the rising qualities of the baked item and the crumb quality of the finished result. Not adding enough makes for a really puffed up result, and too little results in a baked rock.
Which leavening agent was in cream puffs?
Most cream puffs do not use a leavening agent. The "shell" or "crust" of the original cream puff uses plain flour and salt, similar to a pie crust. You generally do not want to use a leavening agent as you don't want the shell to "rise".
How does buttermilk help in leavening dough?
For soft batters, buttermilk can be used instead of baking soda to help leaven dough. It acts as an acid on the dough to provide carbon dioxide gas to help in its leavening.
What is the best crust to use for beef Wellington?
The best crust to use for this dish is puff pastry. It is a finicky dough to use, but when used right it will produce the results you want.
