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What is short crust pastry and how is it commonly used in baking?
Short crust pastry is a type of pastry made with flour, fat (such as butter), and water. It is commonly used in baking for making pies, tarts, quiches, and other pastry-based dishes. The pastry is known for its crumbly texture and is often used as a base for both sweet and savory dishes.
How many croissants does a French person consume per year?
On average, a French person consumes about 60 to 70 croissants per year. This figure can vary based on individual preferences and regional differences, but croissants remain a popular choice for breakfast or as a snack in France. The love for this flaky pastry is deeply ingrained in French culture.
Is dough pastry made with margarine or butter?
Pastries are typically made with butter because it makes them quite flaky and they brown well. ALso, since the other ingredients in most types of pastry are just flour and salt (and maybe yeast), butter has a lot to do with the flavour. Margarine based pastry will taste different and may not be quite as flaky. Good quality bakeries probably only use butter, while a lot of commercial products are made with margarine or other fats/oils. Read the lable to find out.
What is the is the name of the crescent shaped pastry the french eat for breakfast?
A croissant, named for its crescent shape.
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".
What French foods begin with the letter Q?
Eclairs are a French food. They are pastry filled with cream.
What is the proportion of fat to flour in flaky pastry?
The proportion of fat to flour depends largely on the type of pastry dough you are talking about, and what your fat source is. For pie crust dough, I've seen the ideal ratio described as 1 part fat to 2 parts flour. However, that ratio applies just to the ratio of one ingredient to another, not to the ultimate percentage of fat involved. Butter and shortening, for example, are not equivalent, and don't have the same fat content: shortening is 100% fat, whereas butter is around 80% fat (and the fat content can vary by brand). If you were referring to actual pastry dough, the percentage of fat to flour is going to differ more greatly. A popover dough for example, is going to contain a lot less butter than a pastry based on a puff pastry dough, croissants, for example.
What are some recipes that don't invole using eggs or self rising flour?
You can normally subsitute olive oil for most recipes which require butter. For some heart healthy recipes, the American Heart Association has an online menu: http://www.deliciousdecisions.org/cb/rec.html
What is the function of white vegetable fat in a pastry?
Partially hydrogenated oils are very bad for you and are banned in some European countries; they contribute more than saturated fats to heart disease.Coconut oil has some health properties; the lauric acid contributes to heart health.Pick fresh unsaturated fats instead of animal fat or partially hydrogenated oils. Coconut oils and avocado oils are two vegetable based saturated fats that are good for you.There is a lot of evidence that excessive saturated fat contributes to heart disease and cancer.
What is creamery butter?
A creamery processes milk into various milk based products, so creamery butter is butter produced in a creamery.
What are some tips for making a delicious vegan pastry dough?
To make a delicious vegan pastry dough, use plant-based fats like coconut oil or vegan butter, substitute dairy milk with almond or soy milk, and ensure the dough is well chilled before baking for a flaky texture. Additionally, consider adding a touch of apple cider vinegar or lemon juice to help with the dough's elasticity and rise.
What is fat-free fruit based butter and oil- replacement?
smashed avocado for butter and aple-sauce for oil
