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1 sheet frozen puff pastry (from a 17.3-ounce package), thawed; All-purpose flour, for rolling; 10 large eggs, divided; 1 tsp water; 9 slices bacon, cut in half crosswise; 3 tbsp unsalted butter ...
When you’re ready to break out your frozen pastry to make a delicious puff pastry dessert, remove the package from the freezer and defrost at room temperature for about 20 minutes before handling.
The oldest known documented recipe for puff pastry in France was included in a charter by Robert, bishop of Amiens in 1311. [5] The first recipe to explicitly use the technique of tourage (the action of encasing solid butter within dough layers, keeping the fat intact and separate, by folding several times) was published in 1651 by François ...
Puff-puffs are generally made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep-fried in vegetable oil to a golden-brown color. Baking powder can be used as a replacement for yeast , but yeast is a better option. [ 2 ]
Standard egg cartons have room for 10 or 12 eggs, but they can come in a variety of sizes, holding from one to 30 eggs. Trays are usually used to store fresh eggs from farms or at farmers' markets. Plastic egg trays are also used by egg processors to wash and sanitize eggs.
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Toaster Strudel is the brand name of a toaster pastry, prepared by heating the frozen pastries in a toaster and then spreading the included icing packet on top. The brand is historically notable for being stored frozen, due to innovations in 1980s food manufacturing processes.
[4] [5] The best-established recipes suggest cooking the butter, milk, and flour in a pan then adding the eggs (whites last) and sprinkling sugar on the mixture before baking. [3] Choux paste is also cooked twice, to prepare the paste and to "transform it into puffs". It dates to medieval times and is a cross between a batter and a dough. [6]