Pastries

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.

Always half fat to flour i.e: 8 ounces flour and 4 ounces of fat.

Um, pie crust. Duh.

Here's how:

2 c. flour

1/2 t. salt toss together

6 T. cold butter or margarine cut in to the size of peas

about 1/3 c. cold water, stir w/ a fork to combine

Chill until the filling is ready - roll out, using a little flour as possible - follow recipe for cooking instructions.

I'm a gluten free persom myself and plain milk, white, dark chocolate and ones with nuts in and most of the desserts brand shouldn't but check the label for barley, rye or wheat but it might be disguised into morre complicated form eg an easy to notice is BARLEY malt extract malt also normally has gluten glucose normally doesn't though it sounds like it does

From the Danish people, from Denmark.

Think about what it is made from.

Basic shortcrust pastry only has flour, fat (butter/lard/shortening), water and sugar for sweet crust, so well wrapped shortcrust can last about two weeks. If you are using eggs or any other perishable ingredients then much less - a couple of days.

Which whipped topping tastes best is a personal preference but when making pies it is often thought that Cool Whip has the best consistency for pie making.

A pastry cloth is just a piece of heavy weight cotton for rolling dough on and a rolling pin cover is a sock tube that goes over the rolling pin.

Make the pastry using shortening, instead of lard.

No - though either could be used for baking a savoury pie or dessert.

Shortcrust pastry has a higher proportion of fat to flour and requires more careful handling. For a dessert there is usually a good proportion of sugar added to shortcrust pastry. It is easy to make at home.

Flakey pastry is made by a process of rolling and folding so that a pastry with thin layers of pastry separated by a thin smear of fat is produced. It is much more cost-effective to buy this type of pastry. It keeps in the freezer and is easier to handle than short crust. It has no sugar in it so can be used for either sweet or savoury pies.

Flakey pastry can rise impressively during cooking and by glazing it with egg-wash it can bake to a glossy golden brown. You needn't line a pie dish with it. You can simply fill the dish with the filling and roll just a flakey pastry top, slash and glaze it before putting it in the oven.

When serving you can lift off the whole top, portion it, and serve a piece of pastry to each guest along with the spooned-out filling.

The good thing about languages and brands: Most brand names don't change from language to language. 'Poptart' should be fine.

If you truly do need it written in Japanese then it would be ポップタート　pronounced as poppu taato!