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What else can I help you with?
Why are corn flour and plain used in lemon meringue pie?
One is for the pastry the other for the filling. Plain flour makes pastry corn flour thickens filling and can be added to the meringue to stabalise it but that is not essential
When your making lemon meringue pie do you have to use baking beans to make the pastry?
Pie weights can help, but you may be able to avoid this by shaping the crust in the pan and placing it in the freezer for 15 minutes while your oven preheats
What is macaron?
It is a light French pastry made of egg whites (meringue) and has a almond taste. Sandwhiched inside is a cream or ganache filling
Why is ratio and proportion of ingredients important when making pastry?
why is ration and proportion inportant when making pastry
What are the traditional ingredients used in making shu pastry?
The traditional ingredients used in making shu pastry are flour, butter, water, and eggs.
What is pastry art?
Pastry Arts is the skill of making pastries, deserts, breads and other baked goods
What is the function of water when making pastry?
water is important in pastry because water is known to make men aroused and because women are good in the kitchen thgey use water to have sex
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.
What additives would you add to thicken up canola oil to be used in pastry?
You can't use oil in pastry. You need solid shortening so that you have layers of fat and flour. That is what makes it flaky. ...................... Oil can be used in making pastry, but as has been said, the resulting pastry will not be flaky, but crumbly. One can temporarily thicken some types of oil (especially pure olive oil) by refrigerating it. But the oil warms and returns to liquid state so quickly that it is not possible to produce flaky pastry with it.
Can you substitute whole wheat flour for pastry flour?
Whole wheat pastry flour enriches your baked goods without making them heavy.
Do you have to use jelly in welsh tarts?
Welsh tarts are a pastry filled with jam or jam and well drained stewed fruit and covered with some form of egg topping. This can be either beaten egg whisked together with rice flour and sugar or a meringue of stiffly beaten egg whites with sugar. Note: Jelly is jam with all the fruit bits strained out. This could also be used but is not traditional. You could also use just stewed fruit that has been well drained and mashed up. The water content in stewed fruit can easily make the pastry soggy. And this will be far less sweet unless you add some sugar. In which case you could in fact be making a jam. Brush the bottom of the flan (inside of the pastry case) after blind baking with egg yolk and allow to dry to prevent the filling from later sinking into the pastry and making it soggy. Welsh Border tarts use raisins cooked with lemon juice and brown sugar into which beaten egg yolks are whisked This is poured into a pie dish lined with shortcrust and baked. Then topped with a meringue and baked till meringue is golden. Serve hot or cold
Why is it important to rest pastry?
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.
