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For a long dough, the shortening is cut in only until the pea-sized crumbs are formed, or even larger lumps may be included. After cutting in the fat, the liquid (if any) is added and the dough is shaped for baking. Neither short dough nor long flake dough are considered to be creamed or stirred batters.
The chunks of shortening keep the rolled particles of dough in the flaky pastry separate from each other, so that when the dough is baked they become flakes. [6] This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry ...
Hot water crust is a type of pastry used for savory pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies. The pastry is made by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour.
For dough: 2 c. whole milk. 1/2 c. vegetable shortening. 1/2 c. granulated sugar. 1 3/4 tsp. dry yeast. 4 c. all-purpose flour, plus 4 to 5 tablespoons to pull the dough together and shape the ...
Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat (beurrage) is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.
Both forms require creating two doughs: a 'water' dough and an 'oil' dough. The 'water' dough requires mixing of flour, oil or fat, and warm water at a ratio of 10:3:4, while the 'oil' dough requires direct mixing of flour and oil or fat at a ratio of 2:1 or 3:1, which provides for a crumbly mouthfeel and rich flavour. [3]
A deep-fried dessert made with leavened wheat dough and shortening. Spring roll [5] China: Fried rolls with a typically vegetarian filling, wrapped inside a cylindrical pastry. Tele-bhaja (chop) India, Bangladesh: A type of fritter made with vegetables and besan. Tempura: Portugal and Japan
Place the sandwich in the hot pan and press it down with a spatula or weigh it down to get that irresistible golden crust. After a couple of minutes, flip the sandwich. Tucci adds a bit of butter ...