Vanilla bean paste nz
This article is about the food. This meaning still persisted in the nineteenth century, though by then vanilla bean paste nz term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from which such baked products are made.
Pastry dough is rolled out thinly and used as a base for baked products. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. Shortcrust pastry Shortcrust pastry is the simplest and most common pastry.
It is made with flour, fat, butter, salt, and water to bind the dough. French version of classic pie or tart shortcrust pastry. Pastry: A type of food used in dishes such as pies or strudel. Pastry bag or piping bag: A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, jelly, or other filling. Pastry board: A square or oblong board, preferably marble but usually wood, on which pastry is rolled out. Pastry brake: Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A small version is used domestically for pasta production.
Pastry case: An uncooked or blind baked pastry container used to hold savory or sweet mixtures. An egg- and flour-thickened custard made with sweetened milk flavored with vanilla. It is traditionally used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling. Pastry cutters: Various metal or plastic outlines of shapes, e.
Pastry blender: A kitchen implement used to chop the fat into the flour, which prevents the melting of the fat with body heat from fingers, and improves control of the size of the fat chunks. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle. Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Lard or suet work well because they have a coarse, crystalline structure that is very effective.
