Pastry is a type of The dough is a thick, malleable paste made out of mixing a liquid with the milled flour of any of the grains, leguminous or chestnut crops. It can be elastic sometimes depending on the type of flour. The liquid used is usually water, milk or juice. The dough is usually mixed into a thick paste and kneaded to give a smooth... More prepared by mixing flour, water or milk and Shortening is any fat that is a solid at room temperature. It is used to make food products and is the fat of choice used to make crumbly pastry. It is generally used in pastries that should not be elastic for example cake and cookies. The term "shortening" usually does not refer to butter even though it is solid at... More which may be sweetened or savory in nature. Other ingredients can be included such as Butter is a dairy product. It remains solid at room temperature and is made by churning fresh or fermented cream or milk. This is done in order to separate butterfat from the buttermilk. It is best used as a bread spread. Other uses include cooking especially baking, sauce making and pan frying. It is also used melted as a condiment... More, eggs, Yeast is a fungus that is single celled and has the characteristic of converting sugar into alcohol and carbon dioxide. It is the base agent for making alcoholic beverages. This organism is also the basis for making bakers' yeast used in baking bread and pastry. Yeast is usually available today commercially. Yeast extract is processed yeast that is used as... More and To bake is to cook food in prolonged dry heat in an oven, coal pit or hot sand. The prolonging allows for the heat to spread throughout the dish. This method is very similar to roast cooking. Virtually every type of food can be baked but it is usually the exclusive method of choice for preparation of foods like bread,... More powder. Flavoring can also be included depending on the A recipe is a set of instructions that describe how to prepare a culinary dish and covers the ingredients and method. It consists of the name of the dish, the time it will take to prepare, the individual ingredients and the amounts needed to make the dish. Instructions covering the preparation method, the number of servings the flavor and texture... More.
The A Word in computing is a unit of data that usually represents two bytes (16 bits) depending on the type of computer architecture.... More pastry is derived from the French term pâtisserie. Sweetened pastries are also called bakers’ confectionery. The products made from this sweetened The dough is a thick, malleable paste made out of mixing a liquid with the milled flour of any of the grains, leguminous or chestnut crops. It can be elastic sometimes depending on the type of flour. The liquid used is usually water, milk or juice. The dough is usually mixed into a thick paste and kneaded to give a smooth... More is called pastry or pâtisserie mentioned above.