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Recipes will vary depending on the type of pastry or bread your making but the are the basic ingredients, Short crust pastry is Flour, Fat a little salt and water. Bread dough is Flour, Fat, Yeast, a little sugar (to activate the yeast) salt and water.
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A large variety of baked crusts made from dough that is rich in fat?
Pastry?
Can you use bread dough to make croissants?
No. Croissants are made with a puff pastry dough. You can make butterhorn rolls with bread dough, but they are not the same thing.
What do plain flour in choux pastry?
To help give the dough structure. The flakiness comes from the shortening and the way the dough is made.
What is the meaning of pastry in cooking?
Pastry is cooked dough.
This type of dough is firm to the touch?
bread dough
Why does cold fat create more layers in dough than warm fat?
If you experiment with making pastry, you will find that cold fat makes the flakiest pastry. The reason can be found in the oven.Flaky pastry is made of many fine layers. In the oven, it is fat that separates the layers in the dough. As the water in the dough turns to steam and expands, it pushes these layers of dough apart, forming the characteristic blisters or flakes of good flaky pastry. The greater the number of layers, the flakier the final pastry will be.
What use of rolling pin?
For rolling dough and pastry
What is eclair?
An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing.
What pastry do you use to make steak and potato pie?
Pastry dough.
What are some synonyms of the word turnover?
Some synonyms for the pastry turnover include shortcrust pastry, puff pastry, or dessert sandwich. A turnover is made from a fluff dough filled with sweet fillings.
Can you conserve pastry dough overnight?
Yes, most types of pastry dough keep well overnight, as long as they are wrapped air-tight.
Is Chocolate eclairs made from puff pastry?
No. Eclairs are made from choux pastry. Choux pastry involves cooking flour,butter and water, then adding egg. The egg acts as a leavening agent in a choux pastry. A puff pastry uses layers of butter or other solid fat between a bread type dough that puffs up due to air and water expansion between layers of fat and dough for leavening, it does not contain egg.
