Tuesday, 14 October 2014

Cake is separated from bread by having a higher fat substance

Cake is separated from bread by having a higher fat substance, which helps a flaky or brittle composition. A decent baked good is light and vaporous and greasy, however firm enough to help the weight of the filling. At the point when making a shortcrust baked good, mind must be taken to mix the fat and flour completely before including any fluid. 

Shortcrust cake is the least difficult and most regular baked good. It is made with flour, fat, margarine, salt, and water to tie the batter. This is utilized essentially as a part of tarts. It is additionally the baked good that is utilized frequently as a part of making a quiche. The procedure of making cake incorporates blending of the fat and flour, including water, and revealing the glue. The fat is blended with the flour first and foremost, by and large by rubbing with fingers or a baked good blender, which restrains gluten development by covering the gluten strands in fat and brings about a short (as in brittle; thus the term shortcrust), delicate cake. 

Choux baked good is a light cake that is frequently loaded with cream. Dissimilar to different sorts of cake, choux is actually closer to a batter before being cooked which provides for it the capacity to be channeled into different shapes, for example, the éclair and profiterole. Its name begins from the French choux, significance cabbage, owing to its unpleasant cabbage-like shape in the wake of cooking. 

Choux starts as a mixture of milk or water and margarine which are warmed together until the spread melts, to which flour is added to structure a batter. Eggs are then beaten into the mixture to further advance it. This high rate of water causes the cake to venture into a light, empty baked good. At first, the water in the batter turns to steam in the stove and reasons the baked good to climb; then the starch in the flour gelatinizes, in this way hardening the cake. 

Various types of cakes are made by using the regular qualities of wheat flour and certain fats. At the point when wheat flour is blended with water and massaged into plain mixture, it creates strands of gluten, which are what make bread intense and flexible. In a commonplace cake, then again, this durability is undesirable, so fat or oil is added to back off the advancement of gluten. Grease or suet function admirably in light of the fact that they have a coarse, crystalline structure that is exceptionally powerful. 

In the medieval food of Northern Europe, cake gourmet specialists had the capacity produce decent, firm baked goods in light of the fact that they cooked with shortening and margarine. Some deficient arrangements of fixings have been found in medieval cookbooks, however no full, itemized adaptations. There were firm, exhaust baked goods called caskets or 'fit glue', that were consumed by servants just and incorporated an egg yolk coating to help make them more charming to devour. Medieval baked goods likewise included little tarts to include abundance. 

Cake culinary experts utilize a mixture of culinary capability and innovativeness in heating, embellishment, and enhancing with add-ins. Numerous prepared merchandise oblige a great deal of time and centering. Presentation is an imperative part of baked good and treat planning. The employment is regularly physically requesting, obliging meticulousness and extend periods of time. Cake culinary experts are likewise in charge of making new formulas to put on the menu, and they work in restaurants, bistros, huge inns, clubhouse and pastry shops. Baked good heating is typically done in a territory marginally separate from the primary kitchen. This area of the kitchen is accountable for making cakes, sweets, and other heated merchandise. 

Baked good making likewise has a solid custom in numerous parts of Asia. Chinese cake is produced using rice, or diverse sorts of flour, with foods grown from the ground, sweet bean glue or sesame-based fillings. Starting in the nineteenth century, the British brought western-style cake to the far east, however it would be the French-affected Maxim in the 1950s that made western baked good prevalent in Chinese-talking areas beginning with Hong Kong. Still, the expression "western cake" (西餅) is utilized to separate between the naturally expected Chinese baked good Other Asian nations, for example, Korea get ready conventional cake sugary treats, for example, tteok, hangwa, and yaksik with flour, rice, foods grown from the ground, and local particular add-ins to make one of a kind pastries. Japan likewise has specific cake sugary treats otherwise called mochi and m

Tuesday, 5 March 2013

Types of pastry

Shortcrust pastry
Shortcrust, or short, pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water. This is used mainly in tarts. It is also the pastry that is used most often in making a quiche. The process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. The fat is mixed with the flour first, generally by rubbing with fingers or a pastry blender, which inhibits gluten formation and results in a soft, tender pastry. A related type is the sweetened sweet crust pastry.

Flaky pastry
Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by beginning the baking process with a high temperature and lowering the temperature to finish.

Friday, 13 July 2012


Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and/or eggs. Small cakes, tarts and other sweet baked products are called "pastries".

Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties.

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. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers of folds.

Tuesday, 20 September 2011

Heirloom Tomato Salad w/ Buttermilk Dressing

okay. one thing I will say about this salad, aside from the fact that I adored it, is that the blue cheese can come or go. if you're big in to blue cheese, you may like it. if you're not, you may think it's waaaaay too much. I like blue cheese, but I preferred the salad with just the dressing, and no cheese...
time commitment: 30 minutes
1/2 c mayonnaise
1/3 c buttermilk
2 T finely chopped fresh Italian parsley
1 1/2 T fresh lemon juice
1 1/2 T minced shallot
1 small garlic clove, minced
kosher salt and pepper
3 slices of white bread, cut into 1 inch cubes (optional)
2 1/2 lbs heirloom tomatoes (various shapes and colors), cored, & cut into 3/4-inch-thick wedges (I used a pineapple corer but you could also just cut the core out with a knife)
1/2 c thinly sliced shallots
2 T evoo
1 T fresh lemon juice
kosher salt
1/2 c crumbled blue cheese (optional)
2 green onions, thinly sliced diagonally
2 T fresh Italian parsley leaves
Preheat oven to 350 F. Whisk first 6 ingredients in small bowl. Season dressing with coarse salt and freshly ground pepper.
Toss bread cubes onto a baking sheet and bake for ~10 minutes. Remove and let cool.
Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 4 plates. Drizzle with dressing. Sprinkle with blue cheese, if using, as well as green onions, and parsley. If you want a crunch to your salad, divide the croutons among the 4 plates (for leftovers, keep the croutons separate from the salad until eating.).