Information AboutPastries |
| CATEGORIES ABOUT PASTRY | |
| pastrypastry | |
| foods | |
| desserts | |
| baking | |
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A good pastry is light and airy, easily broken in the mouth (what is called 'short' eating), but firm enough to support the weight of the filling. The dough must be well mixed, but care must be taken not to overmix the pastry, which results in long Gluten strands and toughens the pastry. Thus the manufacture of good pastry is something of a fine art. As pastry must be baked to be edible, and pie fillings often do not need extra baking, many pie recipes involve Blind-baking the pastry before the filling is added. Some types of pastry are:
Portuguese pastry is considered one of best pastry in the world. The use of egg and chocolate creams (which the Portuguese brought to Europe approximately five centuries ago) in pastry receipes, helped developing the so called "religious cakes" in Portugal, and then pass this new "pastries" directly to France. Small cakes, tarts and other sweet dishes involving pastry are often called 'pastries' after their primary ingredient, and Baker s and Chef s who specialise in producing them are called Pastry Chef s. SEE ALSO |
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