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Various types of pastries can be formed depending upon how much fat is used in comparison to flour. The generally accepted amounts of fat per unit of flour are:
1) Short crust - 50%
2) Choux - 60%
3) Flaky - 66%-75%
4) Puff - 100%
5) Suet - 25%-50%
6) Hot water crust - 30%
So, for puff pastries, mixing equal measures of fat to flour is reportedly ideal.
Wiki User
∙ 11y ago
Wiki User
∙ 11y agoWiki User
∙ 10y agoNo, they do not. Pepperidge Farm uses partially hydrogenated vegetable shortening (soybean and cottonseed oils colored with beta carotene) in their puff pastry.
Wiki User
∙ 16y agoequal parts butter to flour
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∙ 10y ago2-0 Arsenal spurs
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What is the ratio for fat to flour for filo pastry?
3:1
What is the difference between puff and shortcrust pastry?
hai iam haroon, The difference is in the apply of fat on the flour. In puff pastry the fat is spread on the rolled dough, where as in shortcrust the fat and flour is mix into sandy like texture using finger tips or icing spatcula.
What is the proportion of fat to flour in flaky pastry?
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 same fat content: shortening is 100% fat, whereas butter is around 80% fat (and the fat content can vary by brand). If you were referring to actual pastry dough, the percentage of fat to flour is going to differ more greatly. A popover dough for example, is going to contain a lot less butter than a pastry based on a puff pastry dough, croissants, for example.
What is the ratio for fat to flour for flaky pastry?
Always half fat to flour i.e: 8 ounces flour and 4 ounces of fat.
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 the of fat to flour in puff pastry?
Various types of pastries can be formed depending upon how much fat is used in comparison to flour. The generally accepted amounts of fat per unit of flour are: 1) Short crust - 50% 2) Choux - 60% 3) Flaky - 66%-75% 4) Puff - 100% 5) Suet - 25%-50% 6) Hot water crust - 30% So, for puff pastries, mixing equal measures of fat to flour is reportedly ideal.
When making puff pastry how much fat should be incorporated to make a three quarter puff if 400g flour is used?
It should be 300gm. Reason is, for human body can not dies-est more fat and it may be directly effect on heart !!
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.
What is the raising agent in puff pastry?
Water (or steam). A suet pastry is similar to other pastries except that it uses beef fat or suet. The fat creates layers in the pastry, which can then separate and rise from steam when baked.
What type of fat does you use to make pastry?
You cut up the fat and rub it in with the tips of your fingers
What is beurrage puff pastry?
Beurrage is the butter block that is used in the production of puff pastry. It is also referred to as the "roll-in fat" because it is rolled between the layer of the detrempe (dough part of puff pastry). The steam released from the beurrage during the baking process is what causes the natural leavening effects and multiple layers in puff pastry.
What is the ratio of flour icing suger and butter in sablee paste?
67% fat / Fat to 500g flour is 330g
