Pastries

Suspect that this is a 'Chelsea bun'

As a mass noun, pastry is a type of light flour-based dough used to make various foodstuffs.

Yes!

Because they are delicious. I have eaten many of them. Enjoy one for yourself.

You don't, pastry can be made without sugar. Sugar is only added if a sweet pastry is required.

I was told by some French peoples that it means 'do you know how to plant cabbages?'

Pastry is the correct spelling.

No I'm afraid it's not. Une friandise is what the English call a sweet and the Americans a candy.

I haven't found the ninja yet but I am so close to finding him. All you have to do is get the black belt by playing the game next to jim's gym. quit after you win the first level and you will get it. Then go to the movie theater and you can go to the shop kepper guy. Then you can get the ticket but it blows away. You have to find another one. That is where I am. Here are to choices: Just quit and be a loser or go find it a be a winner. That would be cool if you guys find him so you could just finish me off. Thanks and I hope you find the ninja.

* tarts (jam,treacle etc.) * cornish pasties * pies

Suet crust pastry originates from British cuisine, traditionally used in savory dishes like meat pies and puddings. Made with suet, a hard fat from the kidneys of animals, the pastry is known for its rich flavor and sturdy texture. It gained popularity during the Victorian era but has roots in earlier cooking practices, reflecting the resourceful use of available ingredients in British households. Today, it remains a classic component in many traditional British recipes.

In culinary terms, "Angelique" refers to a type of candied angelica, which is a sweet, aromatic herb often used in baking and confections. The bright green stalks are typically candied and can be used as a decorative element in pastries, cakes, and desserts, adding both flavor and visual appeal. Angelique is also sometimes associated with a specific style of confectionery that emphasizes delicate, intricate designs.

It depends on what you are trying to accomplish. Washes should be applied with a brush. An egg white wash will make it shiny. An egg wash with the yolk left in while make it golden and shiny. For scones or tea biscuits (American usage) milk or cream may be used simply to make it brown. To glaze a fruit tart I've found the best glaze to be apricot preserves over the fruit, which sits on a pastry cream on top of a pastry crust. This would not be 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.

In a typical scoring system for desserts, a cannoli might be assigned anywhere from 1 to 5 points based on factors like taste, texture, and presentation. However, if you're referring to a specific competition or game, the point value can vary. It's best to check the specific scoring criteria for that context.

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.

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.

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.

Either because your dough is too dry, you have over floured your work station or the dough is not properly rested