What is the difference using magarine to butter to make short crust pastry?
Butter is what makes the crust flakey, instead of hard.
A short-crust pastry is made from flour, butter, salt, and some water, sometimes butter is replaced by shortening.
A pie has a pastry crust. A tartlet has a pastry bottom, no crust, and is small - commonly called a jam tart in Britain.
Short crust pastry Puff pastry rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry
Flavour is how it tastes. Texture is how it feels.
Short crust pastry.
How do you roll a short crust pastry that has been left in the fridge to relax overnight but is hard like a piece of butter?
Just let the pastry warm up out of the fridge until it is soft enough to role, it will be fine.
there are a couple of reasons that you should use butter when it's called for in a recipe. for one, butter has water content and milk solids, it is not just fat. when you are using butter for a pastry crust, the water in the butter evaporates and creates tiny pockets in the dough and that's how you get a really nice flaky crust. the milk solids and milk sugars in the butter help brown… Read More
The crust is still crisp, but it lacks the flakiness you get from bits of solid fat and the rich taste of butter. If a recipe calls for solid butter, I would recommend shortening or margarine as a substitute because solid fats have a different composition than liquid fats in baking.
Pecan pie is a popular dessert, especially in the Southern U.S., consisting of sugar, butter, eggs and pecan nuts baked in a pastry crust.
Neither, it's a pastry
A one-crust pie has a bottom crust forming a pastry bowl that contains the pie filling. A two-crust pie has a pastry lid over the filling.
Traditionally short crust pastry, but now they are also made with puff pastry.
short pastry (the most popular and can be sweet or savoury) rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry
Pastry defects and their causes 1.tough pastry 2.crumbly mealy pastry 3.deformal shrunken crust 4.blister in crust 5.fail crust 6.soggy crust 7.poor i hope this is very useful to you!!!! ;d ;p
Sausage Plait is most often made with a puff-pastry crust. You can also get good results by using a shortcrust pastry. If you prefer a lighter, crispier crust, you should use the puff-pastry.
The fat in a pastry crust provides the "glue" to hold everything together, as well as allowing the crust to become crisper and brown without burning.
There is a specific "pork pie " pastry, designed for the purpose. It is based on "hot water crust pastry".
You probably can if you shop around. Making the pastry yourself can be expensive unless you are able to get the ingredients in bulk, and on sale, especially the butter as it takes quite a bit just for one two crust pie
sweet pastry is for flans, pies, tarts and tart lets
Yes, you may use short crust pastry as a base for pizza. In fact, it is much healthier and convenient to use short crust pastry than finding a pizza dough. Using of short crust pastry do not need to blind bake it, however you have to brush it with egg to give the crust a glazing . You may also consider to roll up the edge to make it like a pizza dough puffing up… Read More
It depends on the type of product you are looking at. Depending on the type of bread, you may want it softer or with more of a crust. Some qualities to look for in general are.... * Taste (bread, pastry) * Freshness (bread, pastry) * Flakyness (pastry) * Airyness (bread, pastry) * Softeness (bread, pastry) * Buttery taste (pastry) * Sweetness (pastry) * Crust (bread) * Consistency (bread, pastry) * Not too dry / chalky… Read More
No, once it is cooked you can Not tell the difference
The rubbed dough method in baking is applied when making short crust pastry. It involves rubbing in the butter and flour between the fingertips until it resembles fine breadcrumbs.
There are several purpose of the crust of a pie. However, the main purpose of the crust of a pie is defining the pies. A filled pie has pastry lining the baking dish, and the filling is placed on top of the pastry, but left open.
Depending on the type of flour you are working with, as well as the recipe, using too much flour can make your pastry too dense, tough or chewy. For example, if you are making a basic butter/shortening pie crust using all-purpose flour -- if you use too much flour or knead the dough excessively, you over-develop the gluten and will wind up with a tough crust vs. a light, flaky pastry.
One disadvantage of using butter to make piecrust is that the butter may soften too much before the crust is baked, resulting in a soggy crust that is not flaky. Another disadvantage is that a butter crust may scorch more quickly than a lard crust. Pie crust is improved if at least a third of the butter is replaced with cold lard.
Pork pies :)
a no pastry quiche
i dont know......?? 0_o
The possessive form of the singular noun pastry is pastry's. example: This pastry's crust is perfect.
If those are your only ingredients you can make a plain short pastry for pie crust. Crumble about 100 gm of butter into 200 gms of flour tillit resembles breadcrumbs. Beat the egg with a fork then blend that into the dry ingredients to make a pastry. Knead it briefly, then chill it before rolling out. If you had some water as well you could beat the egg into a cup of water then amalgamate… Read More
Shortening is any type of fat (butter, lard, hydrogenated vegetable oil) that is used for pastry to create a crumbly texture. This is good for a pie crust. Usually it's used firm not liquid depends on the recipe.
A pasty is made by placing the filling on a circular-shaped pastry. For the pastry to enclose the filling and crimp the edges to seal the filling inside, making it half-moon-shaped. Traditional Cornish pasties are filled with beef, turnip, onion, and sliced potato and baked, but generally, a pasty can have any type of filling the cook wants. A pastry is a dough consisting primarily of flour, water, and shortening that is baked and often… Read More
buy one buy one
what the hell you didnt answer it
Short-crust. Yummy :-)
A pastry brush is used to dampen the crust of a pie (for instance) with either milk or sugar dissolved in warm water. This is done to add a glaze to the pie's crust once cooked.
Think about what it is made from. Basic shortcrust pastry only has flour, fat (butter/lard/shortening), water and sugar for sweet crust, so well wrapped shortcrust can last about two weeks. If you are using eggs or any other perishable ingredients then much less - a couple of days.
you do the recipe but dont do the part with butter. :-)
There are oil base and water base, as well graham cracker type. Addition: Or they can be classified as Sweet pastry (for sweet pies) and puff pastry, shortcrust pastry, filo pastry. (all used as pie crusts!)
making pie and for a child's tea party
A tasty pastry inside a crust that your mom makes!
The proportion of fat to flour depends largely on the type of pastry dough you are talking about, and what your fat source is. For pie crust dough, I've seen the ideal ratio described as 1 part fat to 2 parts flour. However, that ratio applies just to the ratio of one ingredient to another, not to the ultimate percentage of fat involved. Butter and shortening, for example, are not equivalent, and don't have the… Read More
A baked food composed of a pastry shell filled with fruit, meat, cheese, or other ingredients, and usually covered with a pastry crust.
A regular apple pie is a double crust pie, meaning it has both a top and bottom crust. A dutch apple pie has just the bottom crust, but a sugar, butter, flour, cinnamon crumble on top.
Wrapped in pastry translates as enrobee de pate. However in French cuisine the term en croute translates to' in a crust' and refers to any food wrapped in pastry and baked.
Well, a pie is made with pastry. Cakes, generally speaking, not. The only cake I know of which has pastry incorporated is a Napoleon cake.Cake is a pastry.Not to be mean ,because i don't have alot of info,but... how can you not know cake is a pastry?!Asked by Kylenater. The easiest way to answer this question is with this, a pie has a some sort of a crust, hence cheesecake being a pie, it has… Read More
The flakness of the pastry is caused by fat melting and creating layers so when the water in the pie evaporates in pushes up the crust and flakes.