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Yes.
What else can I help you with?
Can you use pastry flour to make cookies?
Yes
What are some other uses for a pastry cutter?
You could use a pastry cutter for scoring/marking items that you would be baking like cookies and breads. You could also use a pastry cutter for evenly slicing play dough and modeling clay.
What are some examples of pastries?
I am going to list the basic ones, but in each one their our different types of that pastry (example: cake- chocolate, vanilla, strawberry, pound cake) -cake -pie -brownies -wontons (depends) -cupcakes -muffins -cookies -strudels -tarts There are many more, but I hope I helped!
Is the company still making the puffy pastry type cookies?
Please be more specific in your questions as to which compant you are referring to. Thank you.
Why is being a pastry chef important?
You get to make sweets like cakes, cookies, and stuff like that, which a lot of people love!
Can you make fortune cookies with ready made filo pastry?
I'm afraid not. Fortune cookie wrappers are a completely different thing to filo pastry; they're made with a lot of cornflour/cornstarch, to give the lightness required.
How do you convert your cookie recipes to bar cookies?
Rather than stamping or cutting your cookies into shapes you can make them into bar cookies by cutting them into bar shapes or by baking the cookie dough in one piece on a pastry tin, marking it into bars lightly with a knife before baking and then breaking into bars when baked and cooled.
What happens to pastry if it has too little fat?
there are a couple of reasons that you should use butter when it's called for in a recipe. for one, butter has water content and milk solids, it is not just fat. when you are using butter for a pastry crust, the water in the butter evaporates and creates tiny pockets in the dough and that's how you get a really nice flaky crust. the milk solids and milk sugars in the butter help brown whatever it is that you are baking, and give it that caramel-y baked flavor. Also the high fat content in butter leaves your pastry more tender, more moist, and well: fat just makes everything taste better. Low fat spreads just aren't a functional substitute for butter when it comes to pastry. one thing to note though is that crisco does have a place in pastry. for cookies especially, if you use crisco your cookies will be rounded, taller, and less spread out than cookies made with butter, which will leave you with flatter, crispier, spread out cookies. hope this helps!
Where can you get Madeline cookies?
a good french bakery. whole foods and fresh market have them as well. they are very simple to make. trained pastry chef for 10 years.
Can you use Frankincense and Myrrh in cooking food?
Food grade Frankincense can be used in cooking. It is especially nice in pastry. Google a recipe for Frankincense Shortbread Cookies.
What is the function of a pastry board when baking?
Pastry boards are usually used to enable easy measuring of how big the area of pastry that you've rolled out is (there's usually a set of circular and square marking on the board). They are also non-stick, which means they require little extra flour to facilitate the rolling out of the pastry. Since pastry gets tough the more flour that is incorporated, this is a big advantage. Also, they make transferring rolled out pastry into a tin or case slightly easier than using a rolling pin.
What has the author Yanxue Zheng written?
Yanxue Zheng has written: 'Bing gan xi dian kai xin zuo =' -- subject(s): Desserts, Cookies, Pastry
