Pastries

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.

Fwaky pastry is a simple pastwy that expands when cooked due to the number of layers. It bakes into a cwisp, buttery pastrwy. The "puff" is obtained by beginning the baking process with a high tempewature and lowewing the tempewature to finish.

A croissant is a type of pastry, classically made with puff pastry dough so that it is light, flaky, and extremely buttery. Traditionally, croissants are formed into crescent shapes, which is probably where the name originated, since croissant means "crescent" in French. The pastries are extremely popular in France as well as in other nations, and are typically eaten with breakfast. In some cases, croissants may also be filled with sweet or savory ingredient, or used like bread to make croissant sandwiches. Making croissants requires patience, several days of time, and skill with pastry. Many cooks prefer to buy frozen puff pastry dough or ready to bake croissants for this reason, since frozen doughs are easy to work with and they usually taste perfectly passable. Purchasing frozen dough or croissants also allows bakers to cook just a few as needed, since croissants taste best when they are fresh out of the oven. For bakers who would like to try their hand at making croissants, start by heating one and one half cups milk until it is warm, but not boiling. Pour the milk into a large mixing bowl, and sprinkle in one and one half tablespoons of yeast, along with three tablespoons of sugar. Some bakers also like to add vanilla or almond extract, in which case no more than two tablespoons should be added. In another mixing bowl, sift together three cups of flour with one and one half teaspoons salt, and then slowly pour the dry ingredients into the wet ingredients until just combined. Cover and chill overnight, allowing it to double in size. Once the dough has been made, prepare a butter block by blending one and one half cups of butter with three tablespoons of flour until the mixture is uniform, and then mold the block into a solid wedge before chilling it. The butter block will be used in the next stage, preparing the puff pastry dough. Start by turning the dough out onto a well floured surface and molding it roughly into a square. Stretch the corners out, turning the square into a ragged X, and then place the butter block in the middle. Fold the dough over to make an envelope, and seal it tightly before rolling the dough out into a rectangle. Next, bring the two sides of the rectangle together to meet in the middle, and then turn the dough 90 degrees and repeat the process, overlapping the sides a bit in this case. Flatten the dough lightly with a roller, and chill it for 30 minutes before pulling it out of the fridge, allowing it to warm for 15 minutes, and repeating the folding process. You should plan on three complete cycles of dough folding, although some bakers fold the dough four or five times. Each fold creates new layers of pastry folded in butter, and these layers will turn flaky and golden when they are baked into a croissant or another puff pastry of choice. After the folding cycles are complete, chill the dough for another half hour before rolling it out, cutting triangular shapes into the dough, and then rolling them up into the classic crescent shape of croissants. Let the croissants rise for at least two hours before baking them in a 350 degree Fahrenheit (177 degrees Celsius) oven until golden brown and crispy. Brush each croissant lightly with eggs before baking for a more glossy appearance, and serve warm.

Pastry brushes are used in cooking to apply a liquid to a solid, similar to how a painter would use a paint brush. The difference is what liquid is applied and what solid it is applied to.

One of the most common uses for a pastry brush is to apply an "egg wash" (one egg beaten in one tablespoon of water) to the outside surface of a pie crust or bread. Other uses include spreading melted butter on a baked item (rolls and pastries are the most common surfaces for this), or to apply food coloring or decoration to a cake or other confection. However, you can use a pastry brush for pretty much anything, including spreading a marinade or sauce on meats, basting a roast or whole bird in its juices during cooking, or pretty much anything else that involves moving a liquid around.

To help give the dough structure. The flakiness comes from the shortening and the way the dough is made.

1. The freshness and quality of the ingredients. Good, fresh, quality ingredients make it better.

2. The number of layers of butter and flour in the puff pastry, i.e. the quality and expertise of the production of the puff pastry. The more layers of fat and flour, the more puffing, or expansion, in the puff pastry.

3. Proper cooking technique. If you undercook it, it won't puff properly and it certainly won't taste right. If you overcook it, it may have a burnt taste, the dough may toughen, it won't be good.

A cupcake is a small dessert considered as a pastry.

Yes.

You take it apart and clean each section with soap and water. Most blenders can be washed in a dishwasher, but if you don't have one, just use regular dish soap and water.

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