Relacionar Columnas PastryVersión en línea Pastry por marco rabadan 1 Pastry 2 Yeast 3 Crust 4 Dough 5 Glaze 6 Mother 7 Bake 8 Shortening A type of solid fat used in baking to make pastries and baked goods tender and flaky. A microorganism used in baking to help dough rise by fermenting the sugars present. A coating of a glossy, often sweet, substance applied to food, typically used on pastries and donuts. A thick, malleable mixture of flour and liquid, used for baking into bread or pastry. A dough of flour, water, and shortening, used as a base and covering in baked dishes such as pies. The hard outer surface of bread or pastry. To cook food by dry heat, typically in an oven. A natural leavening agent, such as a sourdough starter, which is a mixture of flour and water that has been fermented by wild yeast and bacteria.
Crear