One of the main reasons pastry shrinks is because it has been overworked, try to ensure all your ingredients are cold, use the minimum amount of work to bring the ingredients together, then allow your pastry to 'rest' for 30 mins in a cool area or fridge before you roll it, again minimum amount of rolling. Your pastry should be virtually shrink free.
Pastry needs to "relax" before being baked. Depending on your pastry type the pastry should relax for a minimum of 60 minutes, but often best to "relax" it overnight. The "rest" time the gluten that has been developed , this facilitates rolling and prevents shrinkage. When placing in the "chiller/fridge", do not wrap it in a cling wrap or plastic wrap as this allows for the absorption of water. An increase in water means an increase in the production of gluten which will cause "tough" pastry.
When the cake is hot, vapors are still being emitted and expanding the air pockets in the cake. As it cools, these vapors escape and the air pockets collapse some, making the cake appear smaller.
if your cake's shrinking, then you're doing something wrong...your cake should be rising due to the chemical reaction of heat and baking powder.
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
No, although biscuits may be sold in a pastry shop, they are not a type of pastry. A "pastry" has to contain some pastry to be a pastry. Pastry is generally designed to be light and crumbly, whereas biscuits are not.
it is a pastry made of diamonds it is a pastry made of diamonds
A baker or a pastry chef.
pastry
pastry
It depends on the type of product you are looking at. Depending on the type of bread, you may want it softer or with more of a crust. Some qualities to look for in general are.... * Taste (bread, pastry) * Freshness (bread, pastry) * Flakyness (pastry) * Airyness (bread, pastry) * Softeness (bread, pastry) * Buttery taste (pastry) * Sweetness (pastry) * Crust (bread) * Consistency (bread, pastry) * Not too dry / chalky (bread, pastry) * Density / Denseness (bread, pastry)
Because if the fat in the pastry melts or softens, when it is cooked the edges will shrink down. if you want to use normal water then just make sure you refrigerate the pastry for a little longer.
Pastry that's savoury.
Round pastry
yes is a pastry, the beignet is not