chocolate cake
cheese cake mud chocolate sponge cake
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
The Afrikaans word for "puff pastry" is "bladerdeeg."
I am going to list the basic ones, but in each one their our different types of that pastry (example: cake- chocolate, vanilla, strawberry, pound cake) -cake -pie -brownies -wontons (depends) -cupcakes -muffins -cookies -strudels -tarts There are many more, but I hope I helped!
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
Puff pastry
the dick in side them
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.
The puff pastry is Vol-au-Vents, translated from French as "flight in the wind."
In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.
The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.