Pastry FAQs Letter Z


 

 

A1.
ANSWER 1.

 

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Pastry FAQs Letter Y


 

 

A1.
To make a sweet yogurt, proof the yogurt just enough to thicken, and immediately strain and refrigerate. The longer you proof the yogurt the more sour the taste will be. The more you strain the yogurt the thicker it and the more expensive it will be. Straining for 3 hours gives you a very thick consistency.

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A2.
ANSWER 2.

 

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A3.
ANSWER 3.

 

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A4.
ANSWER 4.

 

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A5.
ANSWER 5.

 

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Pastry FAQs Letter W


 

 

A1.
Add about 1 tbsp of skim milk powder to every cup of whipping cream used.

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A2.
Water freezes at 0deg. C / 32deg. F and boils at 100deg.C / 212deg.F.

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A3.
ANSWER 3.

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A4.
ANSWER 4.

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A5.
ANSWER 5.

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Pastry FAQs Letter X


 

 

A1.
ANSWER 1.

 

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Pastry FAQs Letter V


 

 

A1.
Vanilla powder has less flavor than the vanilla extract. You may want to use half vanilla powder and half vanilla extract in certain situation, where you do not want to dilute the mixture any further, like whipped cream.

A2.
Vinegar is used in baking in order to create the chemical reaction between the vinegar and the baking soda in order to produce carbon dioxide to give rise to the batter. Best choice of vinegar to use is apple cider vinegar or white vinegar as an alternative.

A3.
ANSWER 3.

 

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A4.
ANSWER 4.

 

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A5.
ANSWER 5.

 

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A6.
ANSWER 6.

 

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