Pastries

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.

Les petits fours is French for small desserts or pastries.

if you over handle your pastry it tends to get tougher or hard after you bake the mixture.

There are many reasons that the puff pastry is not rising. Some of them are....

*Not fresh puff pastry, gone stale, too old

*Improper heat / temperature

*Not cooked for long enough

*Cooked for too long

*Too thick to rise

*Rolled to thin to notice any significant rising

*Too cold, not heated through enough, frozen

You can make it tasty. Salt is a preservative too.

it makes it rise, and makes it more fluffy. that's why you don't pats down the flour when measuring it

http://www.amazon.com/gp/offer-listing/B0006GK61Q/ref=dp_olp_2?ie=UTF8&qid=1217914614&sr=8-3

This can very well depend on the type of pastry, however, the basics on this is a little logical. Pastry dough can contain a small amount of leavening agents (usually very small amounts), however when heated this produces carbon dioxide which is released, which in turn causes the pastry to "rise". What happens when the oven is set at to high a temperature the release of the gas can not match the speed in which the crust of the pastry is hardening. Instead the crust hardens and becomes less porous and eventually traps the gas inside and the pastry then "blisters" as a result of the gas being trapped.

Think of a balloon, if you blow up a regular balloon the air is trapped inside correct. Now before blowing up the balloon poke a very small hole in the opposite end, as you blow into the balloon some air will escape, however the balloon itself will still expand and eventually lose all the air, in baking the "blister" doesn't "go down" because it is hardened into this shape. Now take the same balloon with no air and poke a huge hole in it. When you try to blow this balloon up the air will escape with equal speed and the balloon will not change it's shape.

A typical breakfast at their home consists of coffee and pastries.

My baker makes the most delicious pastries.

I enjoy Danish pastries, particularly apple ones.

A croissant, named for its crescent shape.