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What else can I help you with?
What temperature should the water be for making French press coffee?
The water temperature for making French press coffee should be around 200F (93C).
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 temperature should water be for making pour over coffee?
Water for making pour over coffee should ideally be between 195-205 degrees Fahrenheit.
What can be added to butter when making pastry?
Sieved flour, milk and water, with a pinch of salt.
What is pastry or dough made of?
Recipes will vary depending on the type of pastry or bread your making but the are the basic ingredients, Short crust pastry is Flour, Fat a little salt and water. Bread dough is Flour, Fat, Yeast, a little sugar (to activate the yeast) salt and water.
What could caused meat pie to be tough?
baked too long, baked too high a temp. Addition: If the pastry was tough then there could have been too much water in the mixture. Water aids the development of gluten, which makes pastry tough. It could also be because you "handled/kneaded or worked with" the pastry for too long. When making pie pastry, you must handle the pastry as little as possible.
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
What is short crust pastry and how is it commonly used in baking?
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.
Does the viscosity of water vary with temperature?
Yes, the viscosity of water does vary with temperature. As the temperature of water increases, its viscosity decreases, making it less resistant to flow. Conversely, as the temperature decreases, the viscosity of water increases, making it more resistant to flow.
Why should short crust pastry be handled as little as possible?
If the fat used in the pastry melts then it takes longer and everything is warmer and the fat picks up more flour grains than it should this means the flour is unable to absorb enough water and the pastry will crumble and be difficult to roll out. :)
What temperature should the water be for water marble nails?
room temperature
What does extra gluten do to a pastry?
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
