Pastries

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!

You cut up the fat and rub it in with the tips of your fingers

Bouchon bakery holds one of the top names in the industry. And for good reason.

Little tube is the English equivalent of 'cannoli'. It's a masculine gender noun that's used in the plural. It actually is a Sicilian word that comes from the original Latin word 'canna' for 'reed'. It refers to a fried, tube shaped pastry that's filled with cheese and flavorings. It's pronounced 'kahn-NOH-lee'.

Partially hydrogenated oils are very bad for you and are banned in some European countries; they contribute more than saturated fats to heart disease.

Coconut oil has some health properties; the lauric acid contributes to heart health.

Pick fresh unsaturated fats instead of animal fat or partially hydrogenated oils. Coconut oils and avocado oils are two vegetable based saturated fats that are good for you.

There is a lot of evidence that excessive saturated fat contributes to heart disease and cancer.

Yes, you may use short crust pastry as a base for pizza. In fact, it is much healthier and convenient to use short crust pastry than finding a pizza dough. Using of short crust pastry do not need to blind bake it, however you have to brush it with egg to give the crust a glazing . You may also consider to roll up the edge to make it like a pizza dough puffing up, similarly brush the edge of the short crust pastry to give the extra crunch and glaze.

This pastry originated in Ottawa, at the By Market. It started as a Beaver's tail and when people wanted a bigger one, they came up with the Elephant's Ear.

It depends on the flavor: Frosted Cherry: 17 grams of sugar per tart Frosted Brown Sugar Cinnamon: 16 grams of sugar per tart Frosted Wild Berry: 20 grams of sugar per tart Double Berry: 18 grams of sugar per tart Frosted Strawberry Milk Shake: 16 grams per tart In general, a Pop-Tarts® pastry contains between 15 to 22 grams of sugar.

Small individual open pastries baked with a sweet or savoury topping or filling are called tarts, or tartlets. A larger, pie-sized, open pastry case cooked with sweet or savoury topping or filling is also called a tart.

Pastry for tarts may be pre-baked and filled with pre-cooked or pre-prepared fillings, to be eaten cold. Some fruit tarts are made with pre-baked pastry cases which are then filled with prepared (not necessarily cooked) fruits and then glazed with warmed jam or jelly for an attractive glossy finish.

Fillings which are baked in the tart are often topped with decorative pastry, such as criss-cross or lattice effects, before baking.

Of course a measuring cup. And other things like a pastry bag and a whisk.

The French crescent-shaped pastry you are referring to is known as a croissant (pronounced Kre-sahnt or kre-sawnt in English and closer to Kre-swa- in French).

Phyllo is the pastry used in baclava (If that is what you were asking, I'm thinking you misspelled it)

In 1533, Catherine deMedici left Florence to marry the Duke of Orleans; who later became Henry 11, King of France. She brought her head chef, Panterelli, to court with her- who later is credited with inventing gateaux which gave rise to Choux { pronounced shoo] pastry. Source: Classic Patisserie: An A-Z Handbook.

des éclairs au chocolat

All pastries except filo/phyllo and strudel are primarily flour and butter, in a ratio between 1:1 (puff, danish, croissant) to 3:1 (choux). Shortcrust is normally a 2:1 ratio.

Sweet pastries will also normally contain eggs and sugar.

A tart is more what it is rather than what it is made in. A tart is a thin baked good either sweet or savory. That said, you could roll out the dough, put it on a cookie sheet and roll the edge in to form the lip around the edge. Like a pizza but slightly higher. It wouldn't be a neat or even as one in a tin, but would serve the purpose.