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Fat adds flavor and texture. Without fat it might crack
What else can I help you with?
What is the function of sugar in pastry?
To give the pastry substance and body.
What is the function of lard in pastry?
Fat and taste i think
What is the function baking powder in pastry?
it puffs the product
What is the function of flower in pastry?
FLOUR provides the structure
What is the function of cheese in pastry?
make the cake rise
What is the function of egg when making pastry?
it helps the ingredients to stick together
What is the physical function of salt in flaky pastry?
It is just there for flavor, it has no effect on the flakiness.
What is the function of a pastry brush when cooking?
To brush oil or egg on top of items
What is the collective noun for a group of pastry chefs?
There is no standard collective noun for a group of pastry chefs. Since collective nouns are an informal part of language, any noun that suits the situation can function as a collective noun; for example a shift of pastry chefs, a crew of pastry chefs, a pride of pastry chefs, etc.
What is the function of puff pastry in turnovers?
I think they generally make the turnover a turnover and they also make the filling all warm plus they taste better with the pastry.
What is the function of eggs in pastry?
It helps to bind the pastry ingredients together it also adds moisture and richness to to the mixture.
Function of magarine in shortcrust pastry?
Margarine in shortcrust pastry serves as a fat that contributes to the pastry's tenderness and flakiness. It inhibits gluten formation by coating flour particles, resulting in a softer texture. Additionally, margarine adds moisture and richness, enhancing the overall flavor of the pastry. The proper incorporation of margarine also helps create a desirable crumb structure, making the pastry easier to work with.
