10 ENGLISH BOOKS RELATING TO «SHORT PASTRY»
Discover the use of
short pastry in the following bibliographical selection. Books relating to
short pastry and brief extracts from same to provide context of its use in English literature.
1
Food Preparation and Cooking: Cookery units. Student guide
As the term implies, short pastry should be easily broken when cooked and melt
in the mouth. It should be tender, light and dry to eat; a complete absence of
toughness should be evident. The balance of fat and flour together with the
correct ...
2
Flour Confectionery Manufacture
Another major factor in the quality of short pastry is the extent of mixing. Extended
mixing develops the gluten, which, in bun making, is highly desirable, but, in this
context, leads to toughness. The choice of soft flour allows the production of a ...
3
The Technology of Cake Making
Short pastry The heading "short pastry" encompasses sweet pastry, pie pastry
and biscuits, since all the basic ingredients are flour, fat. water and salt. In these
products the major function of the fat is to 'shorten' the texture. The protein of the ...
E.B. Bennion, A.J. Bent, G.S.T. Bamford, 1997
4
Bakery Food Manufacture and Quality: Water Control and Effects
Gluten formation in short-pastry doughs is not normally required, and if it occurs
may lead to problems during processing and baking. The main problem will be
related to shrinkage of the paste after forming (blocking) and during baking.
Stanley P. Cauvain, Linda S. Young, 2009
5
Fats in Food Technology
Kanes K. Rajah. 2.5./ Short pastry Short pastry is used in a wide range of savoury
and fruit products. The major ingredients are simply flour, fat and water. When
mixing flour and water the wheat proteins are hydrated to form 'gluten' during the
...
6
Vrq Level 2 Certificate in Professional
Pastry products include: Short pastry, commonly called short paste. This is an
unsweetened paste that is normally used to make savoury dishes. When baked,
short paste should be tender, easily broken and melt-in-the-mouth. Products that
...
7
Classic Russian Cooking: Elena Molokhovets' a Gift to Young ...
... and smelts 1024a 11001 Batter-fried smelts * 1024b 1002 Fried flounder
11025 Puff pastry 11026 Rich dough '""'' Choux pastry '11027 11028 Short pastry
;cellent short pastry, another way ,ort nastrv. a third wav 1029 Excellent short
pastry, ...
8
Meat and Meat Products: Technology, Chemistry and Microbiology
The lid may be made of short pastry, although puff pastry is also common. This
differs from short pastry in being made by laminating fat with short pastry, or a
pastry of minimal fat content. This normally involves repeatedly folding and rolling
out ...
A. Varnam, Jane P. Sutherland, 1995
For a short eating pastry, a flour weak in protein content is recommended, such
as English or biscuit or a proprietary cake flour. Short pastry There are three
methods of making pastry as follows: Method 1 1 Rub the fat, margarine, or butter
, into ...
10
Cucina Napoletana. Ediz. Inglese
Pasta frolla SHORT PASTRY INGREDIENTS FOR 6 500 G/1 LB FLOUR 4 EGG
YOLKS 250 G/8 OZ LARD 150 G/6 OZ SUGAR 1 ORANGE, SQUEEZED
Combine the lard, sugar, egg yolks and a pinch of salt with the flour on the work
table.
Bonechi Books, Elisabetta Piazzesi, 2003
2 NEWS ITEMS WHICH INCLUDE THE TERM «SHORT PASTRY»
Find out what the national and international press are talking about and how the term
short pastry is used in the context of the following news items.
Recipes: Pastries, pies, perfect
Comforting, hot puff pastry filled with succulent tender beef and mushrooms in a tasty sauce - what's not to like? I prefer to use short pastry on the base and bake ... «New Zealand Herald, Sep 14»
Recipes for Health Mediterranean Vegetable Pies
I've worked with a number of crusts over the years, and the one I like the best is a yeasted olive oil pastry. It's not buttery and rich like a classic short pastry, but ... «New York Times, Jun 09»
