pastry
bread, cake, pastry, wafer
bun, pastry, bread, cake
It depends on the type of product you are looking at. Depending on the type of bread, you may want it softer or with more of a crust. Some qualities to look for in general are.... * Taste (bread, pastry) * Freshness (bread, pastry) * Flakyness (pastry) * Airyness (bread, pastry) * Softeness (bread, pastry) * Buttery taste (pastry) * Sweetness (pastry) * Crust (bread) * Consistency (bread, pastry) * Not too dry / chalky (bread, pastry) * Density / Denseness (bread, pastry)
Yes you can but the result will be a rather flat loaf as pastry and cake flour do not contain as much gluten as bread flour. Gluten which is developed by kneading the bread dough is essential to a well structured bread.
A baker, bakery, cake shop or pastry shop.
Yes, you can use cake and pastry flour for banana bread, but it may alter the texture. Cake flour, being lower in protein, can result in a lighter, softer loaf, while pastry flour can create a tender crumb. However, you might need to adjust the liquid in the recipe slightly, as these flours absorb moisture differently than all-purpose flour. Overall, the banana bread will still be delicious!
Yeast is mainly in Bread and Pastry but it's also in Cake, buns, cookie, pizza and soda.
Shortening or butter is used to make cake or pastry light or flaky.
It is a cake.
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!
Bread=nan. and pastry=shirini pazi or shirini.
its similar, its more of a pastry rather then a cake