Confectionery and biscuits

The light is highly dependent on crisp pastry, baked and how it's done. Fresh ingredients and very easy to handle with the tips of fingers are needed to achieve good results. The fat should be rubbed until lumps remain and the flour looks like breadcrumbs. Your hands should lift the flour until well above the bowl so that air is incorporated into the mixture.

The addition of the liquid is very important. It should be added all at once and mix in a veryquickly with a knife or table knife. The gradual addition of water is a pastry irregular texture. In rich pastries or cookies where egg yolks added, if the egg yolk with water before meals, otherwise they are mixed evenly, and this will be mixed with strips of dough into hard results.

Dough should hold together freely and leave the bowl clean. It must be turned on and knead very lightly. This is done by bending the edgesCenter is very easy, with only the tip of your fingers to a smooth and uniform. The dough must be rolled with short light strokes. poor roles damage cheese. Very little flour for dredging of the board and rolling pin to prevent sticking necessary. If too much flour used for dredging, the percentage of fat, flour can be changed and this will cause the dough to the fact that the dry and hard. Always roll with straight lines, and rolling straight to you once youTheir direction. To prevent the pasta shape and a good attack, lift the dough on rolling pin and turn it a quarter way round, that is, turn the dough so that the pages have become the top and bottom. Never dough head, rolling on both sides. This makes the dough tough.

The bread can be cut with a sharp, floured knife, cut with clean lines, without stretching the dough, or with a floured knife. Use paper cutter and serrated knife for tasty dessertCorti. After cutting and shaping, leave the dough for at least 10 minutes in a cool place to relax before cooking. This allows the gluten, which was in production and rolling the dough relax for long. Otherwise, the dough is stretched badly shrink during cooking.

Ungreased trays of bread. Fat is not necessary because hard cheese pasta contains a lot of grease to prevent sticking. Dough must be baked with beaten egg glaze or beatenEgg mixed with water or milk. Glaze only the top part of baked goods, never short cuts. Cook on top of a hot oven (425 ° C for 15 minutes) to set the dough. The temperature is 375 º F, so that the batter cook thoroughly without loss of gilding.

Pastry should be cooked and used as a pastry rolled thin for cooking. The roast should be done slowly in a little 'oil smoke, so that the batter cook thoroughly. Fast cooking of baked goods isBecause the dough brown quickly before the dough is well cooked.

Reason for pasta fails:

1. biscuits hard and difficult
(A) The fat was melted during the rubbing
(B) The dough was too much water added was found that added more flour, then the percentage of fat to flour was angry.
(C) The mixture was kneaded and worked too.
(D) The vehicles had been taken too heavy.
(E) The dough was rolled up on both sides.
(F) The mixture wascooked too long in the oven is not hot enough.

2. Flaky biscuits
(A) The mixture was wrong with the relationship of fatty meal. Too much fat was used, resulting in a dough that is too rich.
(B) The mixture was mixed with a little 'water to bond well.
(C) The mixture was treated and was oiled.
(D) The mixture was used too much flour for dredging laminates.

3. Blistered biscuits
(A) The fat was not rubbed in well
(B) The water wasalso gradually.
(C) The dough was not kneaded enough to mix the ingredients and sufficient to distribute the air evenly.
(D) The dough was too near the top of the furnace, which was cooked too hot.
(E) The dough was fried in oil that was too hot.

4. Shrunken head and ill-shaped cakes
(A) The dough was too soft.
(B) The dough has been stretched during rolling.
(C) The dough was stretched in the shape or coating.
(D) The mixture was badtreated and poorly trained.
(E) The dough was left to relax before cooking.