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Where does flaky pastry come from?
Flaky pastry is a french technique that involves making a dough and spreading it out incredibly thin and then putting it in layers.
Do you use short pastry or flaky puff pastry to make Pumpkin Pie?
short
What does the term napoleon mean in cooking?
a flaky rectangular pastry with a sweet filling
What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
What does the term short mean in shortcrust pastry?
the pastry has as much flour inside it asa it does butter. e.g. if you had 20g of flour you would also have to put 20g of butter into the mixture to form the pastry.
What is in a lobster tail pastry?
A lobster tail pastry typically consists of flaky pastry dough filled with a sweet and creamy custard or cream filling.
Can one use flaky pastry to make Custard Slices?
Yes.
What is the best pastry cutter to use for making perfectly flaky and uniform pie crusts?
A pastry cutter with sharp blades and a comfortable handle is best for making perfectly flaky and uniform pie crusts.
What is the physical function of salt in flaky pastry?
It is just there for flavor, it has no effect on the flakiness.
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.
What are the main differences between phyllo and puff pastry in terms of their texture, taste, and uses?
Phyllo pastry is thin and delicate, while puff pastry is flaky and buttery. Phyllo has a crisp texture, while puff pastry is more tender. Phyllo is often used in layered dishes like baklava, while puff pastry is used for flaky pastries like croissants.
Why you have to fold the puff and Danish?
The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.
