Pastry

  • Will pastry stick to glass?

    One of the most effective things you can do is submerge the bottom of your pie plate into some hot water for around 10 to 20 seconds. Doing this helps…

  • Why pastry cracks when rolling?

    If dough is too sticky when you start to roll, adding flour to the rolling surface can quickly cause the dough to crack if you use too much. Use as…

  • Why pastry cream should be boiled?

    Although overheating a typical custard can lead to curdling, it’s vital to bring pastry cream almost to a boil. Doing so sets the eggs and activates the starch, thereby ensuring…

  • Why pastry is bad for you?

    Most pastries, cookies, and cakes are unhealthy if eaten in excess. Packaged versions are generally made with refined sugar, refined wheat flour, and added fats. Shortening, which may be high…

  • Why pastry is important?

    Pastry is the most innovative and creative of all the departments in the kitchen. It’s important for the pastry chef to keep trying and depicting emotion in what he puts…

  • Why pastry shrinks during baking?

    Pastry shrinks when it’s baked as its liquid content (from eggs, butter and water) evaporates. Here’s how to help stop your pastry shrinking in the oven and ruining your tart…

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