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Table of Contents:
- What are two types of pie dough?
- What is the difference between pastry dough and pie crust?
- What are the basic pastry ingredients?
- What are the 3 main ingredients in pastry?
- What can make pastry tough?
- What is the function of flour and pastry?
- What type of flour is commonly used in preparing pastry?
- What flour do bakeries use?
- Which flour produces the most tender pastry?
- Is great value all-purpose flour self-rising?
What are two types of pie dough?
There are two types of textures to pie dough: flaky and mealy, always being tender, depending on how the fat is blended in with the flour and its temperature.
What is the difference between pastry dough and pie crust?
Pie dough or pie crust (shown on the left) is made by actually cutting the butter or shortening into the flour until the butter is present in teeny little pieces. ... The remaining tiny pieces of butter help to make a pie crust flaky when cooked, but the resulting pie crust is much thicker and sturdier than a puff pastry.
What are the basic pastry ingredients?
The basic ingredients of pastry dough are flour, sugar, milk, shortening, baking powder and eggs. When these ingredients are combined to form a dough that is flakier or crumblier than bread dough.
What are the 3 main ingredients in pastry?
The usual ingredients are hot water, lard and flour, the pastry is made by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board.
What can make pastry tough?
A tough or gummy pastry is basically due to the fact that too much gluten has developed. This can be caused by a few factors, such as overmixing or over-kneading, there not being enough fat, the addition of too much flour, or too much liquid.
What is the function of flour and pastry?
Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.
What type of flour is commonly used in preparing pastry?
Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.
What flour do bakeries use?
Soft wheat flour is cake and pastry flour, containing less gluten. Bread flour is milled for bread baking, cake flour for cakes, and pastry flour for pastry, pie dough and cookies. Remember that all-purpose flour is a blend of flours and all-purpose flour is meant to be an in-between suitable for most baking needs.
Which flour produces the most tender pastry?
Cake flour is the most finely milled flour you'll find, with a similar level of protein content to pastry flour.
Is great value all-purpose flour self-rising?
Product features Our self-rising flour comes with salt and baking soda already pre-sifted into the flour so you can whip up biscuits, cinnamon rolls, and quick breads in a jiffy.
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