Search results
Results from the WOW.Com Content Network
The difference between crumb and crust. Close up of the crust. Pie crust. In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. [1] It may also include milk, sugar, or other ingredients that contribute to the taste or texture.
A shortcrust pastry with a thick filling of golden syrup, breadcrumbs, and lemon juice. Vlaai: Netherlands: Sweet A pie or tart consisting of a pastry and a filling of either fruit, a crumbled butter and sugar mix, or a cooked rice and custard porridge. Västerbotten pie Sweden: Savory A pie filled with a mixture of Västerbotten cheese, cream ...
In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [35] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...
7. Flour the surface where you plan to roll. Use a rolling pin to flatten the dough to about a 12-inch circle. Start by slowly rolling from the center outwards; make sure the dough is spread evenly.
Phyllo is a type of unleavened dough typically made from flour, water, oil and a bit of vinegar (depending on the recipe) that is rolled and stretched into paper-thin sheets.
For premium support please call: 800-290-4726 more ways to reach us
Add the buttermilk and pulse 3 to 5 times more to combine. Shape the dough into a flat disk, wrap it in a large piece of wax paper, and chill at least 1 hour and up to 2 days in advance. When ready to bake, preheat the oven to 400°F and spray a 9-inch pie plate with cooking spray. Open the wax paper so the dough sits on top of it.
The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used. [ 7 ] The American writer and cookery teacher James Peterson recorded first encountering quiche in the late 1960s and being "convinced it was the most sophisticated and delicious thing [he had] ever tasted".