Want this question answered?
Yes, it would. For best results, use the amount of margarine called for in your recipe.
To "cut" is a technique used in making flaky pastry where a solid fat (butter, lard, shortening) is blended with flour by cutting it into small slivers using a pastry cutter or two knives. Overworking of the fat into the flour will result in hard, tough pastry: cutting keeps the pastry flaky by leaving layers of fat between the dough. To "fold" is a technique for blending two mixtures where one is light and air-filled, like meringue or whipped cream. Stirring would break down the airiness of the substance so instead the mixture is gently lifted, using a broad spoon or spatula, and turned over several times. It is an essential technique if you want to make soufflés.
An Alimentary Pastry would be a nutritious pastry. Alimentary being a word that describes food or something related to nutrition.
Pastry named after a French general would be "Napoleon."
One can purchase an iPod docking system from a variety of locations. Best Buy carries this item. Online, one would be able to find an iPod docking system from Amazon.
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
I would use Crisco instead. With it your pastry will be good.
Cell culture
Laptop
i would say its more of a pastry
That would normally be a baker.
If it's an IPOD docking station, I would try changing the EQ on the settings menu to 'Vocal Booster'.