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We used to sieve flour because it makes it easier to mix with other ingredients for a more complete mix. You could also just sieve all dry ingredients along with the flour if you want to be thorough.
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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 can be added to butter when making pastry?
Sieved flour, milk and water, with a pinch of salt.
What do you never do with a flour sieve?
Never wash a flour sieve because if you wash it and then put flour in it again, the flour will become lumpy. The sieve basically will not work properly.
Is there a raising agent for pastry?
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
What goes through a flour sieve?
flour
What is bread and pastry production?
Culinary products made out of flour. In the case of bread the other ingredients are yeast and water (with a little salt and oil). In the case of pastry the other ingredients are fat (and a little salt and water).
What is sentence of sieve?
You can sift flour using a sieve.
Can you substitute white pastry flour for whole wheat pastry flour?
no. bad idea.
Can you substitute whole wheat flour for pastry flour?
Whole wheat pastry flour enriches your baked goods without making them heavy.
What flour can replace hong kong flour?
Pastry flour.
Why is a mixture of flour and sugar sifted?
'''You sieve flour to get more air into it so it makes your final product more fluffy'''
Why it is now advisable to sieve wheat flour?
the reason for this is because whenever we sieve flour it loses its roughage which is useful for us.
