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What else can I help you with?
Why is salt used in pastry?
You can make it tasty. Salt is a preservative too.
What is something interesting about a pastry chef?
There is a high rate of suicides in the pastry chef jobs
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.
Is pastry margarine used for puff pastry because it freezes well or has high melting point?
Pastry margarine performs better than butter in making puff pastry because of its high melting point. It does not melt quickly, thus allowing time for the puff pastry dough to rise sufficiently high while not making it heavy and soggy. Then as the temperature increases, the pastry margarine will then melt and infuse into the risen pastry, giving it its scrumptious flavor.
Is there a raising agent for pastry?
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
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 the physical function of salt in flaky pastry?
It is just there for flavor, it has no effect on the flakiness.
What is salt dough used for?
Salt dough is made from a mixture of flour, salt and water, Food coloring is used to color the material. It is used to make models and small sculptures and can be baked in an oven to obtain solid sculptures.
What can be added to butter when making pastry?
Sieved flour, milk and water, with a pinch of salt.
Why do most recipes call for salt What is it that salt adds to a pastry recipe Why salt in cookie recipes?
Salt in baking has three uses. It helps preserve the food, helps in flavor and aids in doughs rising.
What is the raising agent in puff pastry?
Water (or steam). A suet pastry is similar to other pastries except that it uses beef fat or suet. The fat creates layers in the pastry, which can then separate and rise from steam when baked.
pastry chef employment prospects?
Pastry chefs are currently in high demand as there are a lot of restaurants being opened. It can be a wonderful career.
