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What is the ratio of fat to flour in shortcrust pastry is this different for pate sucre?
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What is the ratio of flour icing suger and butter in sablee paste?
67% fat / Fat to 500g flour is 330g
What is the ratio for fat to flour for filo pastry?
3:1
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.
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.
Which flour is used for making pastry?
Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc., the dough is that you make with it, and also the texture of the finished bread, waffle, cookie, croissant, etc. Bread flour, for instance, weighs in between 12% an 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Cake flour, at the low end of the spectrum, 5% to 8% protein, is much less elastic, and helps produce wonderfully tender cakes. Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry. It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
Why is ratio and proportion of ingredients important when making pastry?
why is ration and proportion inportant when making pastry
What is pastry making?
All pastries except filo/phyllo and strudel are primarily flour and butter, in a ratio between 1:1 (puff, danish, croissant) to 3:1 (choux). Shortcrust is normally a 2:1 ratio. Sweet pastries will also normally contain eggs and sugar.
What is the ratio of fat for flour?
The ratio differs from recipe to recipe.
What is the ratio for substituting cornstarch for flour?
1 Tablespoon Cornstarch = 2 Tablespoons flour
What is the ratio of 4 cups of all purpose flour to cake flour?
2 to 1
A resturaunt orders corn tortillas and flour tortillas the ratio of the number of corn tortillas to he number of flour tortillas is 2 : 3 what is the ratio of the numbe of flour tortillas to he total numbe of tortillas?
been
What is the ratio of fat to flour in scones?
Use wholemeal flour instead of white - OR - replace some of the white flour with bran.
