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Pastry Desserts
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Filo
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and '' börek'' in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Name and etymology The name ''filo'' or ''phyllo'' comes from Greek 'thin sheet'.Alan Davidson (2014). '' The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. History The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Most say that it was derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenos states in his poem "''Dinner''" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low-pectin fruits like strawberries, high-pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Icing (food)
Icing, or frosting, is a sweet, often creamy Glaze (cooking technique), glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or cake decorating, decorate baked goods, such as cakes. When it is used between layer cake, layers of cake it is known as a filling. Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations are commonplace on birthday cake, birthday and wedding cakes. food coloring, Edible dyes can be added to icing mixtures to achieve a desired hue. Sprinkles, edible inks or other decorations are often used on top of icing. A basic icing is called a glacé, containing powdered sugar (also known as icing sugar or confectioners' sugar) and water. This can be flavored and colored as desired, for example, by using lemon juice in place of the water. More complex icings can be made by beating fat into powdered sugar (as i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Pastry Bag
A pastry bag (or piping bag in the Commonwealth of Nations, Commonwealth) is an often Cone (geometry), cone- or triangular-shaped bag made from cloth, paper bag, paper, plastic bag, plastic, or the intestinal lining of a lamb, that is squeezed by hand to ''pipe'' semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decorating, cake decoration and icing (food), icing. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to Food extrusion, extrude its contents. Many differently shaped nozzles are used to produce cross-sections such as star, leaf, and flower-petal shapes; a simple circular nozzle makes round shapes and is also used for filling pastries such as profiteroles. In addition to icing, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with Jelly (fruit preserves), jelly or custard. They ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Croissant Hk DIY
A croissant (, ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, '' viennoiserie'' pastry inspired by the shape of the Austrian '' kipferl'', but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. The modern croissant was developed in the early 20th century, when French bakers replaced the brioche dough of the ''kipferl'' with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled lab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Antique 1920s Pittsburgh Noodle Machine Company Pasta Maker1
An antique () is an item perceived as having value because of its aesthetic or historical significance, and often defined as at least 100 years old (or some other limit), although the term is often used loosely to describe any object that is old. An antique is usually an item that is collected or desirable because of its age, beauty, rarity, condition, utility, personal emotional connection and/or other unique features. It is an object that represents a previous era or time period in human history. Vintage and collectible are used to describe items that are old, but do not meet the 100-year criterion. Antiques are usually objects of the decorative arts that show some degree of craftsmanship, collectability, or an attention to design, such as a desk or an vintage car, early automobile. They are bought at antique shops, estate sales, auction houses, online auctions and other venues, or estate inherited. Antiques dealers often belong to national trade associations, many of wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Lille Meert2
Lille (, ; ; ; ; ) is a city in the northern part of France, within French Flanders. Positioned along the Deûle river, near France's border with Belgium, it is the capital of the Hauts-de-France Regions of France, region, the Prefectures in France, prefecture of the Nord (French department), Nord Departments of France, department, and the main city of the Métropole Européenne de Lille, European Metropolis of Lille. The city of Lille proper had a population of 236,234 in 2020 within its small municipal territory of , but together with its French suburbs and exurbs the Lille metropolitan area (French part only), which extends over , had a population of 1,515,061 that same year (January 2020 census), the fourth most populated in France after Paris, Lyon, and Marseille. The city of Lille and 94 suburban French municipalities have formed since 2015 the Métropole Européenne de Lille, European Metropolis of Lille, an Indirect election, indirectly elected Métropole, metropolitan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Shortcrust Pastry
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Types * ''Pâte à foncer'' is a French shortcrust pastry that includes egg. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Pâte Brisée
Pâte brisée is a type of shortcrust pastry. It is an unsweetened pastry used for raised pies with meat fillings and savory custard filled quiches like Quiche Lorraine. Etymology The name "pâte brisée" translates to "broken pastry" in English, which refers to the crumbly or mealy texture of the dough. History Pâte brisée is, according to the French-American Cultural Foundation, a classic of French pastry. The pastry has a long and storied history in French cuisine, dating back to the Middle Ages. The concept of using flour and fat to create a pastry dough can be traced back to ancient civilizations, but it was the French who refined and popularized the technique. The recipe for pâte brisée is believed to have evolved from a medieval pastry called a "coffin" or "coffyn," which was a sturdy, vessel-like pastry used to encase and cook various fillings. Ingredients, preparation and variations Pâte brisée is made with flour, cold or softened butter, eggs, salt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
