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Which is the best type of milk for making shortcrust pastry whole semi-skimmed or skimmed?
Wiki User
∙ 12y ago
just skimmed if you had to choose between those two but the beter chose would be 2% milk but that's just my opinoin
Wiki User
∙ 12y ago
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What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
What pastry is used for corned beef pie?
shortcrust pastry
Can you put shortcrust pastry in the fridge?
Yes, shortcrust pastry should be baked blind for 10-12 minutes before it is filled
Why do sausage rolls use shortcrust pastry?
there is really no answer
What food's can you make with shortcrust pastry?
Pie. That is all.
Why does lemon pie use shortcrust pastry?
The quick answer is that shortcrust pasty is ideal for holding runny ingredients, such as the filling for a lemon pie.
Is there a raising agent for pastry?
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
Why learning on shortcrust pastry?
Because making and using shortcrust pastry requires skill, which makes it useful for learning purposes. It is also the basis of many other recipes, which means it is essential to learn how to make and use it.
What is an example for shortcrust pastry?
* tarts (jam,treacle etc.) * cornish pasties * pies
What is the function of flour when making pastry?
well Flour for the structure of the pastrySoft plain flour (low in gluten) is used in shortcrust pastry to give a short crumbStrong plain flour (high in gluten) if used in flaky/rough puff pastry to give the pastry elasticity
Is shortcrust pastry the same as puff pastry?
No - though either could be used for baking a savoury pie or dessert. Shortcrust pastry has a higher proportion of fat to flour and requires more careful handling. For a dessert there is usually a good proportion of sugar added to shortcrust pastry. It is easy to make at home. Flakey pastry is made by a process of rolling and folding so that a pastry with thin layers of pastry separated by a thin smear of fat is produced. It is much more cost-effective to buy this type of pastry. It keeps in the freezer and is easier to handle than short crust. It has no sugar in it so can be used for either sweet or savoury pies. Flakey pastry can rise impressively during cooking and by glazing it with egg-wash it can bake to a glossy golden brown. You needn't line a pie dish with it. You can simply fill the dish with the filling and roll just a flakey pastry top, slash and glaze it before putting it in the oven. When serving you can lift off the whole top, portion it, and serve a piece of pastry to each guest along with the spooned-out filling.
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.
