Pastry
A mixture of flour, fat, possibly egg and sugar, the fat usually dispersed as small solid globules coated with flour and the whole brought together with liquid prior to shaping and baking. There are many types of pastry.
Pastry board
A square or oblong board preferably marble but usually wood on which pastry is rolled out.
Pastry brake
Opposed and contra-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A very small version is used domestically for pasta production.
Pastry case
An uncooked or blind baked pastry container used to hold savory or sweet mixtures.
Pastry cream
Confectioner’s custard. An egg and flour thickened custard made with sweetened milk flavored with vanilla. Used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling.
Pastry cutters
Various metal or plastic outlines of shapes, e.g. circles fluted circles, diamonds, ginger bread men, etc. Sharpened on one edge and used to cut out corresponding shapes from biscuit, scone, pastry, or cakes mixtures
marto answered the question on May 16, 2019 at 06:59
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