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Pastries
Pastry is the name given to a particular kind of dough which is used as a base in many baked food items such as strudel, pie and croissants. The different kinds of pastry are shortcrust, flaky, puff, choux and filo.
612 Questions
What causes pastry to harden when baked?
Yes, if left uncovered in a dry place, all bread will dry out and become hard.
Choux pastry can become dense due to insufficient moisture, which prevents proper steam formation during baking. If the dough is not mixed enough, it may not incorporate enough air, leading to a heavy texture. Additionally, using too much flour or not enough eggs can also result in a denser final product. Proper technique, including thorough mixing and correct ingredient ratios, is crucial for achieving the light, airy quality characteristic of choux pastry.
Where is an Italian bakery in south jersey that sells sfogliatelle?
One popular Italian bakery in South Jersey that sells sfogliatelle is Carlo's Bakery, located in several locations, including Voorhees. Another option is LaScala's Bakery in Haddon Heights, known for its authentic Italian pastries. Both bakeries offer a variety of traditional Italian treats, including the beloved sfogliatelle.
To make rough puff pastry, you will need 1 1/4 cups of flour, 1/4 teaspoon salt, 1 stick + 5 tablespoons of frozen, shredded butter and 5 tablespoons of ice water. Combine the dry ingredients, then slowly mix in the frozen butter. Add the cold water last, roll into a square and refrigerate for one hour.
What is the raising agent in puff pastry?
Water (or steam). A suet pastry is similar to other pastries except that it uses beef fat or suet. The fat creates layers in the pastry, which can then separate and rise from steam when baked.
What is a fricassee with pastry?
A fricassee with pastry is a dish that combines a stew made from meat, usually chicken or veal, that is cooked slowly in a white sauce, often enriched with cream and vegetables. The term "fricassee" refers to the method of cooking, which involves sautéing the meat before braising it. The dish is typically served with a flaky pastry crust or topped with pastry, adding a rich, buttery texture that complements the savory stew. This culinary preparation creates a comforting and hearty meal, perfect for colder weather.
Why does shortcrust pastry become fragile and crumbly?
Either because your dough is too dry, you have over floured your work station or the dough is not properly rested
