Pastries

Fwaky pastry is a simple pastwy that expands when cooked due to the number of layers. It bakes into a cwisp, buttery pastrwy. The "puff" is obtained by beginning the baking process with a high tempewature and lowewing the tempewature to finish.

A croissant is a type of pastry, classically made with puff pastry dough so that it is light, flaky, and extremely buttery. Traditionally, croissants are formed into crescent shapes, which is probably where the name originated, since croissant means "crescent" in French. The pastries are extremely popular in France as well as in other nations, and are typically eaten with breakfast. In some cases, croissants may also be filled with sweet or savory ingredient, or used like bread to make croissant sandwiches. Making croissants requires patience, several days of time, and skill with pastry. Many cooks prefer to buy frozen puff pastry dough or ready to bake croissants for this reason, since frozen doughs are easy to work with and they usually taste perfectly passable. Purchasing frozen dough or croissants also allows bakers to cook just a few as needed, since croissants taste best when they are fresh out of the oven. For bakers who would like to try their hand at making croissants, start by heating one and one half cups milk until it is warm, but not boiling. Pour the milk into a large mixing bowl, and sprinkle in one and one half tablespoons of yeast, along with three tablespoons of sugar. Some bakers also like to add vanilla or almond extract, in which case no more than two tablespoons should be added. In another mixing bowl, sift together three cups of flour with one and one half teaspoons salt, and then slowly pour the dry ingredients into the wet ingredients until just combined. Cover and chill overnight, allowing it to double in size. Once the dough has been made, prepare a butter block by blending one and one half cups of butter with three tablespoons of flour until the mixture is uniform, and then mold the block into a solid wedge before chilling it. The butter block will be used in the next stage, preparing the puff pastry dough. Start by turning the dough out onto a well floured surface and molding it roughly into a square. Stretch the corners out, turning the square into a ragged X, and then place the butter block in the middle. Fold the dough over to make an envelope, and seal it tightly before rolling the dough out into a rectangle. Next, bring the two sides of the rectangle together to meet in the middle, and then turn the dough 90 degrees and repeat the process, overlapping the sides a bit in this case. Flatten the dough lightly with a roller, and chill it for 30 minutes before pulling it out of the fridge, allowing it to warm for 15 minutes, and repeating the folding process. You should plan on three complete cycles of dough folding, although some bakers fold the dough four or five times. Each fold creates new layers of pastry folded in butter, and these layers will turn flaky and golden when they are baked into a croissant or another puff pastry of choice. After the folding cycles are complete, chill the dough for another half hour before rolling it out, cutting triangular shapes into the dough, and then rolling them up into the classic crescent shape of croissants. Let the croissants rise for at least two hours before baking them in a 350 degree Fahrenheit (177 degrees Celsius) oven until golden brown and crispy. Brush each croissant lightly with eggs before baking for a more glossy appearance, and serve warm.

Pastry brushes are used in cooking to apply a liquid to a solid, similar to how a painter would use a paint brush. The difference is what liquid is applied and what solid it is applied to.

One of the most common uses for a pastry brush is to apply an "egg wash" (one egg beaten in one tablespoon of water) to the outside surface of a pie crust or bread. Other uses include spreading melted butter on a baked item (rolls and pastries are the most common surfaces for this), or to apply food coloring or decoration to a cake or other confection. However, you can use a pastry brush for pretty much anything, including spreading a marinade or sauce on meats, basting a roast or whole bird in its juices during cooking, or pretty much anything else that involves moving a liquid around.

To help give the dough structure. The flakiness comes from the shortening and the way the dough is made.

1. The freshness and quality of the ingredients. Good, fresh, quality ingredients make it better.

2. The number of layers of butter and flour in the puff pastry, i.e. the quality and expertise of the production of the puff pastry. The more layers of fat and flour, the more puffing, or expansion, in the puff pastry.

3. Proper cooking technique. If you undercook it, it won't puff properly and it certainly won't taste right. If you overcook it, it may have a burnt taste, the dough may toughen, it won't be good.

A cupcake is a small dessert considered as a pastry.

Yes.

You take it apart and clean each section with soap and water. Most blenders can be washed in a dishwasher, but if you don't have one, just use regular dish soap and water.

kwento mo sa pagong

cinnamon, sausage, cheese, really whatever you want

What a baker did in medieval times was bake food and make bread to sell. They baked whole wheat, brown bread for the poorer people and wastel which was the finest bread that was sifted 2-3 times through a fine cloth. Only rich people could afford this bread.

It should contain flour, water and butter. However store-bought puff pastry is more likely to contain oil instead of butter and possibly some raising agents, flour treatment agents or emulsifers.

221) Hey, a Pastry! - Press spacebar to make a pastry

222) Yum Yum! - Eat a pastry

223) Maximum Pastry! - Make 10 pastries

224) Pastry Chef - Make 30 pastries

225) Pastry Connoisseur - Eat 25 pastries

229) Pastry for the Dead - Make a pastry and hit a corpse

Taken from the official Achievement Unlocked 2 walkthrough.

Pastry boards are usually used to enable easy measuring of how big the area of pastry that you've rolled out is (there's usually a set of circular and square marking on the board). They are also non-stick, which means they require little extra flour to facilitate the rolling out of the pastry. Since pastry gets tough the more flour that is incorporated, this is a big advantage. Also, they make transferring rolled out pastry into a tin or case slightly easier than using a rolling pin.

well spring rolls are crunchy bite size roll ups with a meat filling when a wonton is a vegetable filling with a smooth rapper and it's soft. wontons are from china and spring rolls are from vietnam.

A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process.

The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more.

When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture.

The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry.

Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.

Flour, fat, and water. For a pie pastry, combine two cups of flour, 1/2 cup of shortening, and 1/2 cup of water. Mix the shortening and the flour until the mixture looks like sand, then add the very cold water. When the mixture holds together, place on a well floured surface and roll and fold for at least 4 times. Put on pie pan and cut.

It was invented in 1708 by Silvio Pacitti.

Pastry flour is a "weak" flour, meaning it has low-gluten content, while regular flour is "stronger", meaning it has a higher gluten level. Higher gluten makes a chewier item, like bread and buns. Lower gluten makes a more delicate item, like pastries and cakes.

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.

Make sure that the ingredients are cold and don't over mix them. The idea is to work the dough into pea size pieces with a fork or a pastry cutter as quickly as possible.