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Pâte sablée is made with more sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth. An alternative is a gluten-free pastry. Pâte sucrée has the same ingredients as pâte sablée, but the butter is creamed with the sugar and the eggs before the flour is folded in. This mixes the ...
Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust, and brioche. An example of a laminated pastry would be a croissant, danish, or puff pastry.
The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling. A typical flan ...
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A jam tart uses jam in place of fresh fruit. Tarte Tatin is an upside-down tart, of apples, other fruit, or onions. Savoury tarts include quiche, a family of savoury tarts with a mostly custard filling; German Zwiebelkuchen and Alsace Tarte à l'oignon or Zewelwaï [8] (onion tarts), and Swiss cheese tart made from Gruyère.
The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as raisins, egg or various nuts. Sopa: Maize flour and cheese bread Paraguay: Maize flour, cheese ...
'folded', standard pronunciation: [mu.tˤab.baq]), is a stuffed pancake or pan-fried bread commonly found in the Arabian Peninsula, the Indian subcontinent, and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand. Depending on the location, the name and ingredients can vary significantly.