Panetteria and panificio are Italian equivalents of the English phrase "bread shop." Context makes clear whether the business sells (case 1) or makes (example 2) breads. The respective pronunciations will be "pa-NET-tey-REE-a" and "PA-nee-FEE-tcho" in Italian.
No, although biscuits may be sold in a pastry shop, they are not a type of pastry. A "pastry" has to contain some pastry to be a pastry. Pastry is generally designed to be light and crumbly, whereas biscuits are not.
No time at all - 5 mins or less by machine
Basically it's flour,fat and a liquid
Very basic pastry shortcrust dough
Flour and lard, a little water and a pinch of salt - best texture
Flour and butter, a little water and a pinch of salt - best taste but often crumbles apart
Flour and butter and lard, a little water and a pinch of salt - good mix for taste and flavour
(8oz,4oz,2-4 tbls, pinch) (220g,110g,2-4tbls, pinch)
(if you are using salted buter you may not need the additional salt)
By Hand
Cut the fat into small pieces, by lightly squeezing the fat and flour between your fingers. Eventuallythe fat gets incorpoarted and the mixture looks like a sandy crumb. Add a little water to bind the crumb together until a firm ball of pastry is formed.
By Blender
Blend the flour and fat together until a crumb is formed, keep blending as you add a little water. Eventually a ball of pastry is formed.
Swee shortcrust pastry/ Enriched pastry for tarts, etc
Flour and butter, sugar egg and a little milk or water and a pinch of salt
(8oz,4oz,30z,1,2-4 tbls, pinch) (220g,110,80g, 1, 2-4 tbls,pinch)
Make the crumb, add the sugar then the egg and milk to make a ball of soft, firm dough.
Filo pastry is that paper thin, melt in your mouth stuff that can be made into Baklava, Spanokopitta, and many other Greek, Middle-Eastern, or Turkish delights. It is always layered in multiples with melted butter or olive oil in between each layer.
We used to sieve flour because it makes it easier to mix with other ingredients for a more complete mix. You could also just sieve all dry ingredients along with the flour if you want to be thorough.
no i can not make pizza with puff pastry..........it is tuff..
There are countless fillings and toppings used in pie and pastry making. The list would be literally endless because new fillings and toppings are being thought of by creative cooks every day.
The proportion of fat to flour depends largely on the type of pastry dough you are talking about, and what your fat source is. For pie crust dough, I've seen the ideal ratio described as 1 part fat to 2 parts flour. However, that ratio applies just to the ratio of one ingredient to another, not to the ultimate percentage of fat involved.
Butter and shortening, for example, are not equivalent, and don't have the same fat content: shortening is 100% fat, whereas butter is around 80% fat (and the fat content can vary by brand).
If you were referring to actual pastry dough, the percentage of fat to flour is going to differ more greatly. A popover dough for example, is going to contain a lot less butter than a pastry based on a puff pastry dough, croissants, for example.
If you live in the UK you can get them from footlocker. if you live in the USA you can get the from:
Dr Jays, Eblens, Jimmy Jazz, Mr Alans, Finish line, Sneaker ville, Sport zone, Shoe City, Run Athletics, Macy's,Footaction, Dillards and EastBay. In Canada you can get them from: AtEaze, FootLocker, XTC, and probably any other urban chique store. They also sell them online, if you wanna buy a credit card that only lasts a year or so. Those credit cards you can get them in Canada at: Shoppers Drug Mart, RBC, PharmaPlus. I think it depends on your city,state,Country, Province. Those stores I mentioned are all located in Toronto, Ontario, Canada. That's all the shops I know. Hope this helps.
Pastry is made from flour a little water and butter/shortening oil and somtimes sugar. It is primary used to encase sweet or savoury foods. Sometimes pastrty can stand alone like choclate fantasy.
A cake is a stand alone dessert which along with butter/shortening oil and flour also contains a mild raising agents eggs and some form of liquid usually milk cake are usually turned out to cool before being iced, frosted or decorated.
They are always sweet food. Generally cakes have a spongy and slightly moist feel and should bounced back when pressed firmly but not hard. For example Carrot cake and Black forest gateux.
You can do many things with a pastry, but most of the time it is used as a dessert. Like, pies or tarts. There is a special Indian recipe that I know it is called puff pastry, it is quite delicious.
you put it in a container and saran wrap it and then put it in the fridge
Turnovers were first seen in Europe during the dark ages. At first they were served as meat filled pastries. Eventually the very wealthy began including fruits and sweets.
No. A staple food is one that forms the principal part of a national or regional diet. Thus rice is a staple food in parts of China. Potatoes are a staple of many northern European countries. Taro/yam is a staple of Polynesia.
Advantages:
1: keep the material safe
2: make the thing that is packaged edible
3: keep it fresh and taste worthy
Disadvantages:
1 make the environment dirty
2: it would to seems too costly to the company
~Ciabatta ~Ciabattina ~Cicagnina ~Corona ~Coccodrilli ~Carciofo ~Cuscinetto ~Cacciatorino ~Cacchiatella ~Caccia'nanza ~Cancelle ~Cavadduzzu ~Cazzottino ~Ciaccino ~Ciambella ~Ciòpa ~Ciriola ~Ciuri ~Civraxiu ~Cocchia ~Coccoi ~Colascione ~Cornetto Istriano ~Coppia Ferrarese ~Crespella ~Crocetta ~Crocetta Piacentina ~Crùsota ~Cucciddatu ~Cucchia Maritata ~Cucchia ~Cucciddatu di Carrozza ~Cuccidatu Scaniatu ~Cucciteddu ~Cuddura ~Cuddureddu ~Cuddureddu Untunnu ~Cuddùri ~Curuja ~Cusuzza
One could purchase a pastry blender from a number of places. A few of these include Sears, King Arthur Flour, Amazon and Crate and Barrel. Had you wanted a Stainless Steel Pastry Blender, one could purchase one from Williams-Sonoma.
Not usually. Pastry is a mixture of flour and fat (no yeast involved). Yeast is not normally added to the filling either.