In both types of pastry, the dough rises in layers or flakes. In Flaky Pastry the dough contains all the flour and water but only a low proportion of fat In Rough Puff all the fat is added to the flour in small pieces, but is not rubbed-in. The water therefore comes in contact with the flour in both these pastries so that the gluten develops into long strands resulting in layers of pastry.
Unbaked and baked pastry may be frozen in slab form, or prepared as pies, pasties, turnovers, flans and unfilled cases. Baked pies store for a longer period, depending on the filling, but a frozen unbaked pie has a better flavour and scent, and the pastry is crisper and flakier. Read about such types of pastry and pies: slab pastry, pastry cases, unbaked pies, baked pies, meat pies, fruit pies, fruit pie fillings, sausage rolls, savoury and sweet flans.
There are lots of meat recies. Cooked meat is very delicious, so people have many methods of cooking it: boiling, pot roasting, braising, stewing, casserole cookery, grilling, frying and so on. In this article you'll read about these methods, different tips, rules and advice. Choose suitable for you method and enjoy meat dishes!
Several of the local bakeries are featuring a variety of delicious 'flavored' breads that are packed with everything from cheese to jalapenos to pepperoni and a variety of other spices and accents, in a quest to add a little diversity to the daily monotony of white or wheat bread, as well as help add numbers to the bottom line.Using a little ingenuity, you can create your own 'flavored' bread simply and quickly.
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