Pastries

White flour is wheat flour. The asker may intend to ask whether whole wheat flour can be substituted for white flour. The answer is yes, but the final product will be more dense and heavy than when made with white flour. Home bakers often compromise by replacing 1/3 to 1/2 of the flour in a recipe with whole wheat flour, then use white flour for the remaining amount.

A a sweet round pastry with a hole in it is a doughnut.

Yes, they will expire eventually.

M&Ms

mousse

mango ice cream

There are numerous technologies used in a bakery. You have the oven,dough mixer, timers, etc. Everything you could possibly use in a bakery is technology because everything that is man made is technology.

To train as any sort of chef it would be advisable to first take some form of cookery course at college. It would then be possible to take a position in a kitchen and receive further training in the area of interst.

If the pastry is chilled, it is much easier to work with while rolling out, etc, and keeps it from being too sticky, requiring more flour (which would make it tough). Also, if it is chilled before putting in the oven, it creates steam, which helps the crust to be more tender and flaky.

Baking and most other forms of cooking are essentially highly abstracted chemistry.

Maintaining the ratio of various ingredients allows consistent results. Failing do to so can cause the various reactions, processes, etc. to occur in an undesirable manner.

I need to know the price for coconut macaroons. thanks

They are basically choux pastry filled with cream and covered with chocolate sauce. They have a French origin but it is not known exactly where they came from

A cake/pastry shop is une pâtisserie.

1. shortcrust pastry

2.flaky pastry

3.puff pastry

4.choux pastry

Yes, shortcrust pastry should be baked blind for 10-12 minutes before it is filled

I am going to list the basic ones, but in each one their our different types of that pastry (example: cake- chocolate, vanilla, strawberry, pound cake)

-cake

-pie

-brownies

-wontons (depends)

-cupcakes

-muffins

-cookies

-strudels

-tarts

There are many more, but I hope I helped!

Culinary products made out of flour. In the case of bread the other ingredients are yeast and water (with a little salt and oil). In the case of pastry the other ingredients are fat (and a little salt and water).

Yes.

Uncooked, frozen pastry can be stored for 3-4 months; cooked pastry will keep up to 6 months. Make sure to cover it well with plastic wrap and/or a sealable container. When you are ready to use it, thaw it at room temperature for 3 or 4 hours, or overnight.

You should be able to check the expiration date on the frozen puff pastry box before you purchase it. You should expect that if part of the puff pastry has been removed from the packaging, defrosted and then refrozen, it will not last as long as the original expiry date. If you are making your own puff pastry from scratch, unless you have one of those high end vacuum sealers, I wouldn't assume it would survive freezer burn more than a couple of months, at most.

Flour: Simple carbohydrate so it gives you enjoy

Sugar : For extra energy

Butter : Fats needed for stored energy

eggs : Protein needs for muscle and body growth

Overall Pastry is good for you in small amounts each day! I Mean small amounts.

There are about 204. It may vary. It depends on the size, the manufacturer, and the ingredients used.

In the present, and coming years the food industyr is slowly rising and is ineed of food servicemen. So as of right now chefs are becomeing popular.

Suet crust pastry is an old style pastry rather than using just vegetable oils and things, this actually uses hard processed animal fat, if you like old pies from the 60s and early 70s in rural areas, you need suet to get that taste. Works great for meat pot pies, and the crust tastes good enough you'll have everyone wondering what you are doing differently.

It is a pastry that's puffy. Usually a fattening treat or dessert.

Yeast is important in bread making as yeast is the reactant with heat in the oven that makes it rise. It also releases Carbon Dioxide (CO2) which gives you the tiny holes in the bread. The yeast cells in bread dough ferment sugars and

produce gas (carbon dioxide). This will make the dough

rise. If there is not enough yeast, the dough will not

rise sufficiently and become less fluffy after baking.

Without yeast you get unleavened bread. With too much

yeast the dough becomes very light, and in the oven

will collapse. in both cases the bread is still

completely safe to eat. The amount of yeast per bread

is very much a matter of taste and varies from country

to country.

Pop Tarts are made by Kellogg Company, whose main office is located in Battle Creek, Michigan, with plants located in fourteen states. See the link below for those locations.