Pastries

The function of the water is to hydrate the flour so that it becomes soft and maliable and can be shaped and rolled. It should be cold so that the fat in the dough doesn't begin to melt until the pastry is baked. As it bakes, the fat melts and creates the layers in the pastry. If it melts before baking it blends with the dough and won't form flaky layers.

1 - Make sure you kitchen work-surfaces are clean and tidy.

2- Take the butter out of the fridge and cut into cubes about 30minutes to an hour before you wish to use it. (Depends on what the room temperature is like - you want the butter soft but not warm).

3- Wash you hands thoroughly. Then run them under cold water, to prevent the pastry from overheating.

4. When the recipes calls for butter to be rubbed into the flour, make sure it is done so that the resulting texture is very fine. (I.e no visible lumps of butter). Unless you're making rough-puff pastry, in which case you want to leave lumps.

5. When adding the liquid to combine the flour/butter mixture, don't overwork the dough. This will develop the gluten strands and make the resulting pastry hard.

6. Chill the pastry for at least an hour before use.

7. Always, always, always use actual butter (or lard, where the recipe states). Margarine/spreads will not give the correct result.

8. Lining the tin correctly and blind-baking are (in most cases) just as important as getting the actual pastry correct. There's nothing worse than making a perfect dough but ruining it on the bake.

9. Shortcrust and sweet pastry will always shrink a little during cooking, not matter how much you chill the dough. Allow for this by lining the tin with the pastry protruding slightly above the upper edge of the tin.

10. (A tip, not a rule) Supposedly, clean coins (spare change) are better for blind-baking than ceramic baking beans/dried beans/rice etc.., because they head up quicker so there's no soggy bases. I have yet to try this, but I do intend to do so.

Pastry defects and their causes

1.tough pastry

2.crumbly mealy pastry

3.deformal shrunken crust

4.blister in crust

5.fail crust

6.soggy crust

7.poor

i hope this is very useful to you!!!! ;d ;p

No. Eclairs are made from choux pastry. Choux pastry involves cooking flour,butter and water, then adding egg. The egg acts as a leavening agent in a choux pastry.

A puff pastry uses layers of butter or other solid fat between a bread type dough that puffs up due to air and water expansion between layers of fat and dough for leavening, it does not contain egg.

The cannolo (singular) cannoli (plural) was invented in Piana dei Greci now known as Piana degli Albanesi, Sicily. There, they are at least twice the size of the ones made in the United States.

The character was Peter Clemenza, played by Richard S. Castellano.

There is fat in all pastry, it is an essential ingredient.

********************

The fat (butter) is folded into the dough time and time again until there are many, many layers of fat and dough. When baked, the fat melts and produces steam which expands and puffs up the dough which bakes into the flaky shape caused by the steaming butter.

Yes, male goldfinches do puff up their chests, especially during the breeding season. This behavior is part of their courtship display to attract females and establish territory. Puffing up their feathers makes them appear larger and more vibrant, showcasing their bright yellow plumage. This display is often accompanied by singing and other behaviors to impress potential mates.

It is a tart-like pastry, hence the word Tart in its name. The "Pop" does not refer to popping out of the toatser - It was named Pop-Tart as a play on the "Pop-Art" craze at the time of its creation.

un macaron

short pastry (the most popular and can be sweet or savoury)

rough-puff pastry

suet pastry

flaky pastry

hot water crust pastry

choux pastry

"Fluff and puff" typically refers to the act of making something appear more appealing or exaggerated than it truly is, often associated with embellishment or superficial enhancement. It can also describe a light, playful, or carefree attitude towards a situation. In some contexts, it might relate to the idea of presenting something in a way that emphasizes its charm or attractiveness, sometimes at the expense of substance.

A macaroon is actually classed as a cake, because when cakes go stale they harden, but biscuit soften when they go stale!

Pop Tart

I have not a clue...I was wondering the same question when I stumbled across this website that told me, 'someone has already been asking.' Is this a blog or am I answering the question because I'm a little confused by this website right now.

Wienerbrod is a danish breakfast snack

118

Puff Cracknell biscuits are a type of snack originating from the United Kingdom, characterized by their light, airy texture and crispness. They are typically made from a blend of flour, sugar, and fat, resulting in a flaky, crunchy bite. Often enjoyed with tea or coffee, these biscuits can come in various flavors, sometimes featuring chocolate or fruit fillings. Their unique texture and taste make them a popular choice for both casual snacking and special occasions.

ou886