Pastry Dough and Ingredients

This baking ingredient shortens the mixture in shortcrust. It traps the air between the layers in flaky pastry. It also adds flavor and color.

(a)  

This baking ingredient gelatinises the starch causing the dough to thicken. It helps the ingredients to bind together where it develops the gluten in flaky and Choux pastry.

(a)  

These various types of dough can be used for making savory snacks, such as focaccia, baguettes, or dinner rolls. These doughs can be flavored with herbs, spices, or other ingredients to enhance their savory taste.

(a)  

This type of pastry dough is made by combining butter and flour until the mixture resembles coarse crumbs. This mixture is then combined with water and rolled out to create layers. When baked, the layers separate, resulting in a light and tender texture. It is commonly used in pastries such as Empanada and Tarts.

(a)  

This type of pastry dough is crumbly, hard, and saturated fat found around animal kidneys.

(a)  

This type of pastry dough is a mixture of various ingredients, including flour, water, yeast, and oil. It is usually formed in a round, square, or rectangular shape, baked in an oven, and then topped with various toppings such as sauce, cheese, etc. Baking this dough turns its base into a fluffy, airy bread-type base called the crust.

(a)