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Why does shortcrust pastry become fragile and crumbly?
Either because your dough is too dry, you have over floured your work station or the dough is not properly rested
Who was responsible for raising the children?
The child's parent is responsible for taking care there children because it was there fault that they made them but cant take care of them
What are the causes of pastry failure?
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
What are four types of pastry?
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
Are biscuits a type of pastry?
No, although biscuits may be sold in a pastry shop, they are not a type of pastry. A "pastry" has to contain some pastry to be a pastry. Pastry is generally designed to be light and crumbly, whereas biscuits are not.
Factors that influence the quality of puff pastry?
1. The freshness and quality of the ingredients. Good, fresh, quality ingredients make it better. 2. The number of layers of butter and flour in the puff pastry, i.e. the quality and expertise of the production of the puff pastry. The more layers of fat and flour, the more puffing, or expansion, in the puff pastry. 3. Proper cooking technique. If you undercook it, it won't puff properly and it certainly won't taste right. If you overcook it, it may have a burnt taste, the dough may toughen, it won't be good.
What is diamond pastry?
it is a pastry made of diamonds it is a pastry made of diamonds
What do you call one who sells pastry?
A baker or a pastry chef.
What do pastry services provided?
pastry
Is bread cake or a pastry?
pastry
Qualities of well-made bread cake and pastry?
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 (bread, pastry) * Density / Denseness (bread, pastry)
