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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
Hs code eclairs candy containing chocolate?
Based on your product description, the HS code for "Chocolate eclair" is 1905.90.
I hope this was of assistance.
HS classification was performed by 3CEonline.
The patries at buykind.com look wonderful.
Get there directly with: http://www.buykind.com/vegancakes.html?gclid=CMKo9azQhJoCFZmF7Qodg38EGg
What is the pastry lebkuchen exactly?
The pastry lebkuchen is a traditional German dessert that dates back to the 13th century. It is similar in taste to gingerbread, and is made and served during the Christmas season.
Which flour is used for making pastry?
Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc., the dough is that you make with it, and also the texture of the finished bread, waffle, cookie, croissant, etc.
Bread flour, for instance, weighs in between 12% an 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Cake flour, at the low end of the spectrum, 5% to 8% protein, is much less elastic, and helps produce wonderfully tender cakes. Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry.
It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
Paper thin pastry. Found with the frozen food in the store. Much easier to buy already made instead of trying to make your own.
It's usually found by the frozen pie shells. Phyllo may also be found already formed into little cups (perfect for quick appetizers!) It's of Greek origin, and it's the dough in baklava and spanikopita.
Pastry Arts is the skill of making pastries, deserts, breads and other baked goods
What is the french name given to the person who makes desserts or pastries in the kitchen?
Un pâtissier.
Bakery specializing in French sweets and pastries?
une pâtisserie (fem.) specializes in pastries. Une confiserie (fem.) is specialized in sweets and candies. There are many pâtisseries-confiseries (doing both)
Where can you buy pastry shoes in America?
You can find pastry shoes in main shoe shops naonally or you could go on the pastry shoes wbsite
Why should an oven be preheated when cooking pastry?
Most cooking times are worked out for a preheated oven. This is because different ovens may have different heating up periods because of varying insulation or element sizes. For recipes to be consistent for any possible oven, they cannot take all the possible variations for preheating into account, and therefore require that the oven is already at temperature before cooking starts.
When you are familiar with how long your oven takes to heat up you can experiment with the oven not fully heated before using, but note that this will not work with some recipes that require a quick change of heat.
If not preheating, set the timer for at least an extra 2 minutes. Ovens vary in cooking time even after preheating.
Check the recipe before cooking. Sometimes preheating is, and sometimes preheating is not, necessary.
If you need to cook something in the oven for a specific amount of time at a specific temperature, then it must be cooked at that temperature the WHOLE time. If it takes 10 minutes to preheat it to 300 degrees, and you put the food in WITHOUT preheating, you undercook it, and if you out the food in WHILE preheating, you end up overcooking it.
What is 'aerate' in pastry making?
Aerate is just what it says. Keep dough cool but allow a slight rise so pockets of air will make your dough light and fluffy. Don't kneed it like bread. You want to preserve the air in the dough, ie like puff pastry.
When is cannoli day at Carlo's bakery?
On June 14th at 12:00 to 2:00. It's Carlos bakery anniversary.
What pastry is used for pork pies?
There is a specific "pork pie " pastry, designed for the purpose. It is based on "hot water crust pastry".
Why do pastry chefs use marble for candy and chocolate work?
Marble has thermodynamic properties which draw heat away from the sugar or chocolate that the PC will be working with, when tempering chocolate there are multipul methods that can be used, one is called 'tabeling' this is where the melted chocolate is poured onto the marble and spread out until it cools then its added back into more melted chocolate to get a nice shine and 'snap' when it is finished. stainless steel is not reccomended as it retains heat and can be a hazard and also buckle under extreme heat such as hot sugar. :)
Theo Paphitis originally made his millions through his invention and patent of the Profiterole. It is believed that Paphitis made two hundred and forty two million billion Mexican Pesos from his delicious delicacies, and it was this revenue that brought about his ventures Ryman, Contessa and Partners.
Is pastry in group one of the eatwell plate?
it is the carbohydrate and fat section of the eatwell plate
