0
Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.
Wiki User
∙ 14y ago
Add your answer:
Earn +20 pts
What is the use of pastry blender?
A pastry blender is used to incorporate fat into flour while still allowing lumps of the fat to remain. This allows the resulting baked good to develop layers where the fat melts during baking.
what is the use pastry blender?
A pastry blender is used to incorporate fat into flour while still allowing lumps of the fat to remain. This allows the resulting baked good to develop layers where the fat melts during baking.
What are four types of pastry?
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
What are three types of fats used in baked products?
Butter, margarine and vegetable oil, or solid vegetable fats like Kremelta or Crisco. Lard (animal fat) is not used so much nowadays though may still be found in pastry. Coconut fat may be used too.
What additives would you add to thicken up canola oil to be used in pastry?
You can't use oil in pastry. You need solid shortening so that you have layers of fat and flour. That is what makes it flaky. ...................... Oil can be used in making pastry, but as has been said, the resulting pastry will not be flaky, but crumbly. One can temporarily thicken some types of oil (especially pure olive oil) by refrigerating it. But the oil warms and returns to liquid state so quickly that it is not possible to produce flaky pastry with it.
The definition of shortening?
A fat, such as butter or lard, used to make cake or pastry light or flaky
Why should short crust pastry be handled as little as possible?
If the fat used in the pastry melts then it takes longer and everything is warmer and the fat picks up more flour grains than it should this means the flour is unable to absorb enough water and the pastry will crumble and be difficult to roll out. :)
What is the purpose of the fat in pastry?
There is really no reason, it just is in a pastry because you need oil to make it
Choux and Phyllo are types of what?
They are both types of pastry.
Why is there fat in suet pastry?
Because suet is pork fat. It is the hard fat around the kidneys in pigs.
How do you rub fat into pastry correctly?
Matt langford
What is the function of lard in pastry?
Fat and taste i think
