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180oc in a conventional oven, 160oc in a fan assisted oven.
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∙ 12y ago
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What can be added to butter when making pastry?
Sieved flour, milk and water, with a pinch of salt.
What is pastry or dough made of?
Recipes will vary depending on the type of pastry or bread your making but the are the basic ingredients, Short crust pastry is Flour, Fat a little salt and water. Bread dough is Flour, Fat, Yeast, a little sugar (to activate the yeast) salt and water.
What could caused meat pie to be tough?
baked too long, baked too high a temp. Addition: If the pastry was tough then there could have been too much water in the mixture. Water aids the development of gluten, which makes pastry tough. It could also be because you "handled/kneaded or worked with" the pastry for too long. When making pie pastry, you must handle the pastry as little as possible.
What is the function of water when making pastry?
water is important in pastry because water is known to make men aroused and because women are good in the kitchen thgey use water to have sex
What temperature should the water be for water marble nails?
room temperature
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 does extra gluten do to a pastry?
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
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 are the characteristic of good pastry?
A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process. The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more. When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture. The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry. Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.
You have black goldfish with big eyes what should temperature be?
The water should be at room temperature.
How Hot should water temperature be in a hot tub?
The temperature should NOT EXCEED 104oF.
What temperature water do you wash jeans in?
It should be a cold temperature.
