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Gluten come from wheat, it is responsible for a stable structure of the pastrys
why is ration and proportion inportant when making pastry
Gelatin is important in making marshmallows because the gelatin is replacing the thick, gluey substance from the marshmallow plant.
The most common source of gelatin is as a bi-product of making hides.
no
Pastry Arts is the skill of making pastries, deserts, breads and other baked goods
Pastry margarine performs better than butter in making puff pastry because of its high melting point. It does not melt quickly, thus allowing time for the puff pastry dough to rise sufficiently high while not making it heavy and soggy. Then as the temperature increases, the pastry margarine will then melt and infuse into the risen pastry, giving it its scrumptious flavor.
Whole wheat pastry flour enriches your baked goods without making them heavy.
Beignets.
Flaky pastry is a french technique that involves making a dough and spreading it out incredibly thin and then putting it in layers.
A "pastry" is a tart or flan with a pastry base with either a sweet or savory topping. Alternatively, a "pastry" can also refer to a yeasted and laminated dough (i.e puff pastry with yeast added) used for making danish pastrys and the like. Hence a croissant is a pastry. And a pastry is a type of food, food is not a completely separate thing.
Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.