Which acid can be use in puff pastry dough?

Can you use bread dough to make croissants?

No. Croissants are made with a puff pastry dough. You can make butterhorn rolls with bread dough, but they are not the same thing.

What is the best crust to use for beef Wellington?

The best crust to use for this dish is puff pastry. It is a finicky dough to use, but when used right it will produce the results you want.

What is the best way to make a delicious and flaky puff pastry pie crust?

The best way to make a delicious and flaky puff pastry pie crust is to use cold butter, handle the dough gently, and allow it to rest in the refrigerator before baking.

Can you use puff pastry as a substitute for traditional pie crust?

Yes, you can use puff pastry as a substitute for traditional pie crust. Puff pastry will create a flakier and more buttery crust compared to traditional pie crust.

Whats the difference between flaky and puff pastry?

Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter spread within thin layers of pastry. When the pastry cooks, the fat in the butter keeps the layers separate, while the water content expands into steam and forces the layer apart. In a rough puff pastry, chunks of butter in mixed onto the pastry as it is made, and the pastry mix needs only be rolled once. with the lumps of butter within the pastry, the same effect happens, but over a small localised areas. The effect is the same, but the rough puff doesn't rise quite as much, and finishes with a rough texture. It is, of course, much quicker to make. Use it when the pastry will not be on show, such as for the base of tarts and the like.

What temperature should I use to bake puff pastry?

For baking puff pastry, the recommended temperature is usually around 400F (200C).

What pastry do you use for a pastie?

Traditionally short crust pastry, but now they are also made with puff pastry.

What pastry do you use to make steak and potato pie?

Pastry dough.

Do you use short pastry or flaky puff pastry to make Pumpkin Pie?

short

What use of rolling pin?

For rolling dough and pastry

Why are mushrooms dried out before being used in puff pastry?

Short answer: mushrooms have a lot of water in them and water puts holes in puff pastry. Long answer: Puff pastry dough is just layers of filo dough with an oil (usually butter or canola oil) in between. You can make it yourself or buy puff pastry laminated in the factory. Filo dough is a very, very thin, dry dough that becomes extremely fragile when it's moisture-absorption abilities are overwhelmed - which is pretty easy to do. The oil between filo-dough layers in Puff Pastry prevent the layers from bonding together during the cooking process. The leavener (baking soda or powder, depending on your recipie) in filo dough releases gas that pushes the layers of filo dough apart, creating the puffing effect. If too much water is introduced to the filo dough before the dough layers have a chance to puff and cook, the filo dough isn't strong enough to contain the gas and it tears instead of puffing. This leaves mushy, doughy, ugly holes in your beautiful creation. Once the puff pastry is cooked, you can pour all sorts of moisture over the top and it won't hurt anything - which is why you pour the gravy over the top of beef wellington after it's cooked. Recipie items like fresh mushrooms and spinach have very high moisture contents that cook out early in the process and will put holes in your puff pastry if they are cooked together. In order to get around this problem you can either use dried mushrooms or pre-cook the mushrooms before adding them to your recipe. The latter is usually preferable because of the texture and flavor of dried vs. fresh mushrooms, but sometimes it's not possible to use pre-cooked fresh mushrooms and dried ones are required.

Can you use strong white flour to make puff pastry?

Yes.