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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] |
Pastry
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] |
Malmö
Malmö is the List of urban areas in Sweden by population, third-largest city in Sweden, after Stockholm and Gothenburg, and the List of urban areas in the Nordic countries, sixth-largest city in Nordic countries, the Nordic region. Located on the Øresund, Öresund Øresund, strait on the southwestern coast of Sweden, it is the largest city in Scania, with a municipal population of 365,644 in 2024, and is the Governors of Skåne County, gubernatorial seat of Skåne County. Malmö received its city privileges in 1353, and today Metropolitan Malmö, Malmö's metropolitan region is home to over 700,000 people. Malmö is the site of Sweden's only Fixed link, fixed direct link to continental Europe, the Öresund Bridge, completed in 2000. The bridge connects Sweden to Denmark, and carries both road and rail traffic. The Öresund Region, which includes Malmö and Copenhagen, is home to four million people. The city was one of the earliest and most-Industrial Revolution, industri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortbread
Shortbread or shortie is a traditional Scottish biscuit usually made from one part sugar, white sugar, two parts butter and three to four parts plain flour, plain wheat flour. Shortbread does not contain leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world. History Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. Despite the enduring popular association, evidence for any connection between Mary and shortbread's origin is sparse.Emma Kay, ''A History of British Baking: From Blood Bread to Bake-Off'' (Pen & Sword, 2020) pp. 113–114. "Despite the endless citations linking Mary Queen o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pastries
pastry, Pastries are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweetness, sweet or Umami, savory ingredients. The six basic types of pastry dough (a food that combines flour and fat) are shortcrust pastry, filo pastry, choux pastry, flaky pastry, puff pastry and suet pastry. Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else laminated dough, laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust, and brioche. An example of a laminated pastry would be a croissant, danish pastry, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries were first created by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herringbone Pattern
The herringbone pattern is an arrangement of rectangles used for floor tilings and road pavement, so named for a fancied resemblance to the bones of a fish such as a herring. The blocks can be rectangles or parallelograms. The block edge length ratios are usually 2:1, and sometimes 3:1, but need not be even ratios. The herringbone pattern has a symmetry of wallpaper group pgg, as long as the blocks are not of different color (i.e., considering the borders alone). Herringbone patterns can be found in wallpaper, mosaics, seating, cloth and clothing ( herringbone cloth), shoe tread, security printing, herringbone gears, jewellery, sculpture, and elsewhere. Examples Related tilings As a geometric tessellation, the herringbone pattern is topologically identical to the regular hexagonal tiling. This can be seen if the rectangular blocks are distorted slightly. In parquetry, more casually known as flooring, herringbone patterns can be accomplished in wood, brick, and til ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lattice (pastry)
Lattice pastry is a pastry woven in a criss-crossing pattern of strips in the preparation of various foods. Latticed pastry is used as a type of lid on many various tarts and pies. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which can caramelize the filling. Latticing can also be achieved by cutting horizontal rows of slits into a whole pie crust and pulling gently to open the slits, a technique known as a "peekaboo" lattice. See also * Croline * Latticework __NOTOC__ Latticework is an openwork framework consisting of a criss-crossed pattern of strips of building material, typically wood or metal. The design is created by crossing the strips to form a grid or weave. Latticework may be functional &nd ... * References Pastries {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crimp (pastry)
Crimp or crimping may refer to: *Crimp (climbing), a small hold with little surface area * Crimp (gambling), a bent corner of a card to facilitate cheating *Crimp (joining), a deformity in metal or food dough used to make a joint. Commonly used to connect electrical components. * Crimp (recruitment) or shanghaiing, to shanghai or conscript men as sailors *A style of song in the British comedy series ''The Mighty Boosh'' *Crimp (wool), the number of bends per unit of length *Crimp (electrical), a type of solderless connection * Crimping pliers, tools for squeezing things together * Grain crimping, an organic way to preserve feed grain * Hair crimping, a method of styling hair * Staple remover, also known as a "crimper" * Crimp, Cornwall, a hamlet in England, United Kingdom *Douglas Crimp John Douglas Crimp (August 19, 1944 July 5, 2019) was an American art historian, critic, curator, and AIDS activist. He was known for his scholarly contributions to the fields of postmodern the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walnut Tart Close-up - Aviv (4714494928)
A walnut is the edible seed of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, ''Juglans regia''. They are accessory fruit because the outer covering of the fruit is technically an involucre and thus not morphologically part of the carpel; this means it cannot be a drupe but is instead a drupe-like nut. After full ripening, the shell is discarded, and the kernel is eaten. Nuts of the eastern black walnut (''Juglans nigra'') and butternuts (''Juglans cinerea'') are less commonly consumed. Description Walnuts are the round, single-seed stone fruits of the walnut tree. They ripen between September and November in the northern hemisphere. The brown, wrinkly walnut shell is enclosed in a husk. Shells of walnuts available in commerce usually have two segments (but three or four-segment shells can also form). During the bumming process, the husk becomes brittle and the shell hard. The shell encloses the kernel or meat, which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pie Crimper, United States, 1800s, Whale Ivory, Baleen - Peabody Essex Museum - DSC07245
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), fruit preserves ( jam tart), brown sugar (sugar pie), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (such as quiches or British flans) or a mixture of meat and vegetables (pot pie). Pies are defined by their crusts. A ''filled'' pie (also ''single-crust'' or ''bottom-crust''), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A ''top-crust'' pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A ''two-crust'' pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour'' i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Table Knife
A table knife is an item of cutlery with a single cutting edge, and a blunt end – part of a table setting. Table knives are typically of moderate sharpness only, designed to cut prepared and cooked food. History In early periods in the West, no special kind of knife was used at the table. Men and often women from all classes carried a knife around with them for a great variety of tasks, from pruning trees to personal protection or eating at table. The Anglo-Saxon and Germanic version of this was called the '' seax'', often over a foot long. The original table knife was invented by Cardinal Richelieu. Guests at a meal brought their own cutlery, usually in a little case called a ''cadena''. It was only in the 17th century that hosts among the elite again began to lay out cutlery at the table, although at an Italian banquet in 1536 for Charles V, Holy Roman Emperor, it is recorded that each guest was provided with knife, spoon and fork, evidently a rarity. The distinguishin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
