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Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter spread within thin layers of pastry. When the pastry cooks, the fat in the butter keeps the layers separate, while the water content expands into steam and forces the layer apart. In a rough puff pastry, chunks of butter in mixed onto the pastry as it is made, and the pastry mix needs only be rolled once. with the lumps of butter within the pastry, the same effect happens, but over a small localised areas. The effect is the same, but the rough puff doesn't rise quite as much, and finishes with a rough texture. It is, of course, much quicker to make. Use it when the pastry will not be on show, such as for the base of tarts and the like.
the advantages of making Choux Pastry at home are : It is Cheaper and they are fresher. Also very 'Yummy'the disadvantages : they may not com out right, may have a sour taste, or be the wrong size etc....
pastry is used to make a variety of different foods its normal purpose is to hold the rest of the product together.
If the pastry is chilled, it is much easier to work with while rolling out, etc, and keeps it from being too sticky, requiring more flour (which would make it tough). Also, if it is chilled before putting in the oven, it creates steam, which helps the crust to be more tender and flaky.
No, the C+ brought the rest of your grades down a grade. Every grade counts towards a GPA.
The earliest known recording of pastry-making was in the ancient Mediterranean. The Northern Europeans would later make pastries after the Crusaders would bring them back from the Mediterranean. The rest of the civilized world would soon follow.
they play video game for the rest of there life so every second u reet
its because of the dramatic gear change, first a second gear have bigger differences in size compared to the rest of the gears
An example would be Newton's First, Second, and Third Law of Motion: 1: Every object at rest (in motion) will remain at rest (in motion) unless acted on by an outside force. 2: F=ma 3: Every force has an equal and opposite force back on that force.
Around 3 hours, if you include time needed for the pastry to rest before you can roll and bake it.
Whole, half, quarter, eighth, sixteenth... You can have a rest for every value of note.
This is Newton's Second law of motion. Newton's First Law of motion says "A body at rest tends to remain at rest." The Third Law says "For every action, there is an equal and opposite reaction. "