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Pastry boards are usually used to enable easy measuring of how big the area of pastry that you've rolled out is (there's usually a set of circular and square marking on the board). They are also non-stick, which means they require little extra flour to facilitate the rolling out of the pastry. Since pastry gets tough the more flour that is incorporated, this is a big advantage. Also, they make transferring rolled out pastry into a tin or case slightly easier than using a rolling pin.
Wiki User
∙ 13y ago
Wiki User
∙ 13y agoPastry rollers (sometimes referred to as a rolling pin) are used to roll out dough for cookies, pies or other dough recipes where you need a consistent thickness of dough that is smooth and easy to manage.
Wiki User
∙ 10y agowhat is pastry boards
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What is the function baking powder in pastry?
it puffs the product
Why do pastry chefs loving baking?
Pastry chefs don't necessarily 'love' baking. Some pastry chefs hate their jobs...
What is a baking board?
A baking board is a board on which dough is kneaded before baking into bread.
What kind of courses and preparations are required for enrolling in pastry baking schools?
There are no requirements for enrolling in pastry baking schools. They will do all of the training and educating you need.
What is the function of sugar in pastry?
To give the pastry substance and body.
What is the best raising agent for frozen pastry?
Baking soda
Will Le Cordon Bleu teach me how to be a pastry chef?
Yes, they will teach you pastry baking and other culinary important techniques. You will be a qualified pastry chef if you go there.
Why blind bake the pastry for quiche before adding the filling?
Blind baking a pastry case stops the pastry blistering, or rising to form an uneven base.
Where can I find information about baking pastry schools?
There are various pastry and baking schools both in the US and Canada that offer specific courses. Depending on your location you can find information at the following websites: 1) http://gatewaygourmet.com/baking_pastry_schools.htm 2) http://www.reluctantgourmet.com/baking_pastry_chef_schools.htm The following blog shares good information about how to evaluate a baking pastry school program: http://dessertfirstgirl.com/want-to-go-to-pastry-school
How does BAKING POWDER?
when baking powder combines with water, it turns into carbon dioxide which rises in the pastry, causing it to puff
Why mustn't you open up the oven in the first 15 minutes of baking a choux pastry?
you must not open the oven door in the first 15 minutes of baking a choux pastry, because it well explode or deflate.
Can you go to college for baking deserts?
Yep u would be a pastry chef
