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)
pastry
bread, cake, pastry, wafer
bun, pastry, bread, cake
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.
Yeast is mainly in Bread and Pastry but it's also in Cake, buns, cookie, pizza and soda.
To create a substitute for pastry flour, you can blend 50% cake flour and 50% bread flour. This combination balances the lower protein content of cake flour with the higher protein content of bread flour, yielding a flour with moderate protein levels suitable for pastries. Adjustments can be made based on specific recipe needs, but this ratio is a good starting point.
Shortening or butter is used to make cake or pastry light or flaky.
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!
It is a cake.
its similar, its more of a pastry rather then a cake
chocolate cake