Pastries

Pastries made mostly of water (and flour)

Frozen butter can be softened in the microwave. Place it on a microwave-safe dish and heat it for 10 seconds. Take it out and check the consistency. If it is still frozen, repeat microwaving it for 10-second intervals until it is defrosted. Just be careful not to heat it for too long, or it will melt.

If you need a cup of bread flour and do not have it use 1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets). If you needa cup of cake flour and do not have it use 1 cup all-purpose flour minus 2 tablespoons.

It has the same function as plain flour within pastry, it is a bulking agent and main ingredient of pastry, forming the framework of it. Although, wholemeal flour is healthier as the rusk is left on, however it is sometimes not as effective as plain or strong flour and sometimes has an unusual texture.

pastry tip is use to decorate the icing on the cake. there are many kinds of pastry tip. pastry tip is put at the mouth of the pastry bag. i helps to decorate the cake with your desire style.

Docking is poking lots of small holes in a pastry sheet. This is done to prevent air bubbles from forming that could create an uneven surface and/or damage the structure of a pie crust, for example. I dock when blind-baking pie crusts. Blind-baking is baking the pie crust WITHOUT any filling to prevent the crust from becoming soggy during use.

Choux pastry or Pâte à choux is a pastry using water, eggs, butter and flour and is used to make éclairs, profiteroles, puffs etc. It is an moisture and egg rich pastry, and relies on the sudden change of temperature to create steam and hot air in the mix to rise. The oven (or oil for deep fried items) must be very hot before the items are placed in it to cook.

The recipe requires careful measurement and processes to be successful.

In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.

Because making and using shortcrust pastry requires skill, which makes it useful for learning purposes. It is also the basis of many other recipes, which means it is essential to learn how to make and use it.

Stick with the basic recipe, but keep everything, from the bowl to the rolling pin, as cold as possible. Keep the butter in the fridge until the last minute, and use cold water from the fridge. Work quickly and lightly, so your pastry hasn't time to become overworked or overheated, and it should turn out just great.

After rolling and putting the pastry into the dish or tray it's to be cooked in, refrigerate it while you preheat the oven. If you preheat the oven ahead of time it means you're working the pastry in a warmer kitchen, which isn't good for it.

Cannoli filling is a sweet, creamy filling usually containing ricotta or marscapone, sugar, vanilla extract, and heavy cream.

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it depends how much the retailer charges you

What is a metaphor for the sentence "He liked the smell of the Pastrice?

there are a couple of reasons that you should use butter when it's called for in a recipe. for one, butter has water content and milk solids, it is not just fat. when you are using butter for a pastry crust, the water in the butter evaporates and creates tiny pockets in the dough and that's how you get a really nice flaky crust. the milk solids and milk sugars in the butter help brown whatever it is that you are baking, and give it that caramel-y baked flavor. Also the high fat content in butter leaves your pastry more tender, more moist, and well: fat just makes everything taste better. Low fat spreads just aren't a functional substitute for butter when it comes to pastry.

one thing to note though is that crisco does have a place in pastry. for cookies especially, if you use crisco your cookies will be rounded, taller, and less spread out than cookies made with butter, which will leave you with flatter, crispier, spread out cookies.

hope this helps!

Pastry cream powder is a form of starch used in the creation of pastry cream. This pastry cream is the basis of many different fillings for different desserts like tarts, eclairs and various other sweets. It is white in color and has a slight vanillin odor and its texture is most compared to corn starch. Like corn starch, it is a thickener and works upon contact. As it is mostly available online or through commercial outlets many a time it is replaced by corn starch as it is cheaper and more readily available. The pastry cream, however is a lot less gelatinous, when corn starch is substituted.

The main personal trait that is needed in order to become a pastry chef is mainly creativity,and if the chef contains this then there is no stopping on the ideas n new recipes to come

There are 400 calories in 2 poptarts. So, that would be 200 calories per poptart.

If your talking about cakes, muffins, and such then I have the answer for you. When you over mix any of these items: they tend to have holes in them when you are done baking them. For instance::: when you get a piece of bread and it has a hole in it, it simple means the mixture was over mixed,. ***the holes are also commonly called "tunnels"

• No it doesnt. a basic pastry is

• 225g/8oz PLAIN FLOUR, plus extra for rolling out

• ½ tsp fine SALT

• 250g/9oz unsalted BUTTER, cold but not rock hard (or you can use half BUTTER, half LARD)

• 150ml/¼ pint ice-cold water

Baking the perfect, flaky pie crust can seem intimidating, if not near-impossible. However, if you follow these simple steps and tips, you can accomplish a light, flaky crust every time. Yields enough dough for a double crust # == # Step 1 Combine flour and salt in a bowl. Cut in shortening with pastry cutter, knives, or fork until crumbly. # Step 2 Add water gradually, tossing with fork until dough forms a ball. # Step 3 Divide dough in half. One ball should be slightly larger than the other. # Step 4 Lightly flour four sheets of waxed paper. # Step 5 Roll larger ball of dough (top crust) between two of the waxed paper sheets until large enough to fit a 9- or 10-inch pie plate. # Step 6 Roll smaller ball of dough (top crust) between remaining two sheets of waxed paper. # Step 7 Refrigerate both sheets of crust for 20 minutes, or freeze for 5 minutes. == # Step 1 Remove sheets of crust from the refrigerator. # Step 2 Remove bottom sheet of waxed paper from bottom crust. Lay crust into pie plate and gently remove top sheet of paper. # Step 3 Press crust to fit pie plate, removing air bubbles. Pierce bottom several times with fork. Trim excess from edges. # Step 4 Fill crust with filling of choice. # Step 5 Remove bottom sheet of waxed paper from top crust. Drape crust over the filled pie and gently remove top sheet of paper. # Step 6 Pinch edges of bottom and top crust together. Slice steam vents into top crust. # Step 7 Bake pie according to directions and enjoy. # == #* 2 cups all-purpose flour #* 1/2 tsp. salt #* 2/3 cup vegetable shortening #* 4 to 6 tbsp. ice water #* Mixing bowl #* Measuring spoons and cups #* Pastry cutter or knives #* Fork #* Waxed paper #* Rolling pin

The crust is still crisp, but it lacks the flakiness you get from bits of solid fat and the rich taste of butter. If a recipe calls for solid butter, I would recommend shortening or margarine as a substitute because solid fats have a different composition than liquid fats in baking.

French cuisine is known for pastry, as are other European cuisines. Indian cooking also often features pastry, as do other Asian cuisines.

Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.