Pastries

It helps to bind the pastry ingredients together it also adds moisture and richness to to the mixture.

It's different in every state so, it sometimes depends on where you are working and where you are located; but Salary ranges from about $40,000-$50,000

That is the correct spelling "danish" (sometimes capitalized) for the type of filled pastry.

samosa

The phyllo dough is so thin that if you don't keep it covered, it will dry out and you will not be able to use it because it will crack so easily. The damp towel keeps the moisture in. You do not want a wet towel as that will turn the phyllo into "mush" so wet your towel and ring it out until it isn't dripping or soggy but not completely dry either. Good luck and enjoy ;-)

hai iam haroon,

The difference is in the apply of fat on the flour. In puff pastry the fat is spread on the rolled dough, where as in shortcrust the fat and flour is mix into sandy like texture using finger tips or icing spatcula.

The pastries were like a synphony

Pastry that's savoury.

One is Bakewell Tart!

Egg yolk or egg white mixed with a small amount of water or milk. It's brushed over breads, pastry and other baked goods before baking to give them color and gloss.

Yes, pastries is plural for pastry.

forabout a day or so

I have no knowledge that they are. The original macaroon (a small sweet cake consisting largely of ground almonds and almond paste) was Italian.

buy one buy one

Frangipane

It is probably going to dry out and not unfold without cracking. It will not be bad, just unusable.

STRUDEL

ChocolaTe,citrus,caramel,cream,cream anglaise

Gluten development is not retarded by heating and cooking pastry or any other item when baking that contains it.

The gluten only provides the stretchy elastic properties of the dough or pastry and as the dough or pastry expands it helps it hold together and remain in a good moist chewy textured effect when you come to eat it.

The only way to retard gluten if you don't require it in a product is to use gluten free substitutes for the flour and raising agents that the recipe comprises.

Using gluten free flours like rice flour, buckwheat flour, potato starch; tapioca flour; chick pea flour; makes a rather dry result but it can be enhanced by using Xanthan Gum which can be bought in powdered form.

This is added to the flour about 1 or 2 teaspoons full to a pound of flour.

Raising agents like gluten free baking powder and the normal eggs in the recipe will create a good result in cakes bread and pastry and some of the mixtures of gluten free flour are very good subsitutes.

Of course Coeliacs disease sufferers must not ingest even tiny fragments of gluten or it damages the wall of their gut and causes some considerable damage and discomfort and is quite dangerous.

Anyhow to conclude, I'm not sure where you got the idea that making shortcrust or sweet pastry retards the gluten. I wasn't aware it did.

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Dartmoor Creeper

no

Yes, you should butter the individual sheets, then place in a filling and fold it, to cover it. Place in the oven until cooked.

One of the main reasons pastry shrinks is because it has been overworked, try to ensure all your ingredients are cold, use the minimum amount of work to bring the ingredients together, then allow your pastry to 'rest' for 30 mins in a cool area or fridge before you roll it, again minimum amount of rolling. Your pastry should be virtually shrink free.

I have a few that came with the Press set. Ther were 10 recipes and the pastry and pasta dough itself.

No you cannot call you're self a pastry chef without a degree because you are going to have some experience to become one.

He doesn't eat any pastries, he is tempted by and then eats Turkish Delight.