Sable is used for sweet recipes, and is richer than everyday shortcrust. It will contain added sugar (usually caster or icing sugar) and is often enriched with egg yolks. Sometimes some of the pastry is substituted with ground rice or ground almonds and/or cornflour
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Flavor refers to the taste of the short crust pastry, which can be influenced by ingredients like butter, sugar, and salt. Texture, on the other hand, refers to the physical feel or mouthfeel of the pastry, such as its crumbly, flaky, or tender consistency. Flavor and texture work together to create a well-rounded pastry experience.
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Short crust pastry.
Traditionally short crust pastry, but now they are also made with puff pastry.
Produces a less 'short' and less flaky result as the fat content is lower. May also rise / have less air separation between the layers (for example in puff pastry) due to the difference in the amount of water that is present and available for evaporation. The pasty may feel denser in texture and more solid in the mouth than pastry made with butter.
difference between short,near and far jump
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.
the long term is different between a short term because the short
You can use short pastry to make biscuits and cheese twirls. The pastry is nice and crumbly and is great with cheese also try chocolate drizzled on top .To make cheese twirls mix in cheese with the pastry then shape it and bake the biscuit will have a cheesey tang to them.
Short crust pastry is a type of pastry made with flour, fat (such as butter), and water. It is commonly used in baking for making pies, tarts, quiches, and other pastry-based dishes. The pastry is known for its crumbly texture and is often used as a base for both sweet and savory dishes.
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