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pastry dough. there are many forms of pastry dough, though the most common is shortcrust pastry dough. the basic ingredients of pastry dough are flour, sugar, milk, shortening, baking powder, and eggs. when these ingredients are combined, they form a dough that is flakier or crumblier than bread dough
to an absolute minimum. as a result, pastry chefs have taken many precautions. first, pastry chefs prefer solid fats, such as butter and lard instead of oils. this is because these fats coat flour better and prevent gluten formation better then oil. second, the temperature of everything is critical....
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