What are the best tips for making pastries desserts?
Puff is a delicate, scaly and versatile dough that is often sold in grocery stores. This commercial dough can be made for making pastries desserts, but must still be treated carefully. When preparing these types of sweets, the baker must keep the dough very cold, cut it only with the sharpest tools and make sure the oven is very hot before baking. Depending on the type of dessert, the chef must also avoid crushing the edges of the pastry. Cakes, wallets of beggars and turnovers contain edges of necessity, but layered bloated pastries should be left free to inflate as much as possible.
Most of the cash inflating is frozen, so it is too stiff to work immediately. The chef should usually place the box in the refrigerator to spread up to 24 hours before use. It is necessary to ensure that something prevented from preventing the pastry, as this can prevent the lateral from growing. Once isThe chef completely thawed, the chef should unpack the pastry and spread it on a cool surface such as marble, glass or wooden cutting slab. The counter covered with wax also works well.
When cutting inflated pastries, the tools should be very sharp and ensure a purely cut edge. Tools that are not sharp enough can press the layers inside on the leaf pastry and prevent it from rising. The trick generally makes freshly shabby knives or pizza slices. The pastry leaves can be cut into small squares to make layered desserts or squares of 3 inches (about 6 cm) and larger for dessert ravioli, turnover and miniature beggars.
The desserts for leaf pastry should be either a room temperature or slightly chilled. Warm fillings could melt butter in the body that would connect the bread layers together. The chef should make steamed fillings such as Compotes and Fruit Glazes, in advance toThey could cool for several hours. Some could even make these fillings the night before and cool them in the refrigerator. Another option includes the production of cold filling, such as creamy curd cake or chilled fruit macerated in sugar.
The chef would usually have a spoon for the center of each shape of the pastry. Those who produce laminated desserts on puff pastry should spoons for a small filling on a square on a cloud and then gently place the second square on top of the filling. The edges must not be crushed, allowing the entire dessert to rise evenly.
The cake edges should be gently rolled to form lips around the perimeter of the desserts. The squares on the clouds for turn and ravioli must be filled, then folded and gently pressed along the edges. Gentle pressing should keep the edges together without excluding all air. Benders handbags are a small confectionery case with corners that circle together. Corn -hikes are crushed from necessity and the rest of the pastry should mildIt will not inflate, but it will not be as light as other inflated pastries.