It burns if you leave it in the oven to long. Ummm try putting cheese on the bread and leave it in there for at least 5 minutes. Unless you are lachtose entolerent but none of my business anyway.
the pastry will blister. if the oven temperature is too low then the pastry may become too tough or the pastry may not flake well... depending on which type of pastry...
Usually you fold and roll a dough repeatedly. This makes a layer so that when it is baked, it is flaky.
It dries and cracks before it bakes properly.
it goes golden and if over cooked tastes like cheese. yum
A variety of things could happen to pastry through cooking. Some could crisp in texture, double in size, or caramelize.
To cook pastries, the oven temp should be between 375 and 425 degrees Fahrenheit. The temperature would depend on the pastry and recipe.
The pastry became eatable.
It cooks very slowly.
Pastry is cooked dough.
In cooking, scoring the pastry would be to make a series of small cuts. Scoring allows steam/heat to escape in a chosen location rather than risk blowing out the pastry "seams" during cooking.
Its raising agent is the high water content, which boils during cooking, puffing out the pastry. Unlike puff pastry, it uses eggs.
what does lard do in cooking
a flaky rectangular pastry with a sweet filling
under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust
Yes you can because pastry chef and chef are both the art of cooking.
You must be a pretty bad cook if your asking me.
You should chill all pastry before using as this stops the pastry from SHRINKING
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some defects of pastry might be under -cooking,over-cooking too "short" meaning too much shortening (fat) too dry or too moist
A pastry brush.