Food And Feeding : With And Appendix
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This is to cool the paste between the turns. How often and how much it should be cooled will depend on the time of year. In warm weather, when the butter is apt to flow and the paste to stick, it should certainly be cooled, if not between every turn, at least twice. This is done by transferring Puff Paste for Pies. 1 29 the paste to a floured baking-sheet, and placing it either on ice or in a draught of air. Say that it is left to cool for half an hour between the second and third turns, and fo...r a quarter of an hour between the fourth and fifth.
A piece of paste a quarter of an inch thick prepared thus carefully will puff up to five, six, and even eight times its original height. Dexterity is required, but the great thing is to understand the meaning of the process. In short paste the butter is kneaded with the flour and becomes part of the paste. In puff" paste the butter and the paste are separate, and there is no mixing or kneading, only what may be called fine sandwiching. The flour is made into a paste by itself, which by successive rollings is divided into thinner and thinner layers separated one from another by layers of butter, which by the same rollings are made thinner and thinner.
What to read after Food And Feeding : With And Appendix?
You can find similar books in the "Read Also" column, or choose other free books by Thompson, Henry, Sir, 1820-1904 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This is to cool the paste between the turns. How often and how much it should be cooled will depend on the time of year. In warm weather, when the butter is apt to flow and the paste to stick, it should certainly be cooled, if not between every turn, at least twice. This is done by transferring Puff Paste for Pies. 1 29 the paste to a floured baking-sheet, and placing it either on ice or in a draught of air. Say that it is left to cool for half an hour between the second and third turns, and fo...r a quarter of an hour between the fourth and fifth.
A piece of paste a quarter of an inch thick prepared thus carefully will puff up to five, six, and even eight times its original height. Dexterity is required, but the great thing is to understand the meaning of the process. In short paste the butter is kneaded with the flour and becomes part of the paste. In puff" paste the butter and the paste are separate, and there is no mixing or kneading, only what may be called fine sandwiching. The flour is made into a paste by itself, which by successive rollings is divided into thinner and thinner layers separated one from another by layers of butter, which by the same rollings are made thinner and thinner.
What to read after Food And Feeding : With And Appendix?
You can find similar books in the "Read Also" column, or choose other free books by Thompson, Henry, Sir, 1820-1904 to read onlineMoreLess
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