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Butter is what makes the crust flakey, instead of hard.
Wiki User
∙ 14y ago
Wiki User
∙ 11y agothe butter gives the choux pastry its texture and plain flavour.
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How do you roll a short crust pastry that has been left in the fridge to relax overnight but is hard like a piece of butter?
Just let the pastry warm up out of the fridge until it is soft enough to role, it will be fine.
How do you make pastry?
you mix flour, water and margarine/butter together. put it in the pastry design you want cook it then you get a pastry!
What is the tool used to cut butter into flour?
You can use a pastry cutter, knife and fork or pastry blender.
What does the term short mean in shortcrust pastry?
the pastry has as much flour inside it asa it does butter. e.g. if you had 20g of flour you would also have to put 20g of butter into the mixture to form the pastry.
What is a pastry that starts with z?
zeepole is an italian pastry like desert with is extremly tasty with peanut butter
Why do the flour grains need to be coated in butter when making pastry?
Flour is mixed with butter and other ingredients when making pastry. Individual grains of flour are too small to consider whether they are "coated in butter" in that process.
What is the use of pastry brushes?
To brush oil or melted butter
How do you they get the peanut butter inside the pretzels?
when they roll out the pastry they spread a layer of peanut butter onto the pastry then cut the amount they need to make a pretzel and roll it into the shape. Then when they cook it ta- DA! the peanut butter is inside a pretzel
What role do butter and shortening have in a pie crust?
Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.
What is the function of the butter in pastry?
Butter is what makes pastry "short" (or, "light and crumbly"). It also adds the characteristic "richness". In puff pastry and flaky pastry, butter is wholly responsible for the leavening effect. When you think about it, a shortcrust pastry recipe, minus the butter is essentially the recipe for a water biscuit/cracker. Comparing these two things may help you see what difference butter has on a recipe.
Is there a raising agent for pastry?
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
What types of fat are used for pastry?
Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.
