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Pastry FAQs letter B


 

 

A1.
Using cold butter may leave some lumps of butter in the batter, so the batter will look grainy. Using cold butter will not give you a perfect fat distribution all throughout the batter.

 

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A2.
If the brown sugar has become hard, place in a zip lock bag the brown sugar with a slice of apple. Seal the bag and leave it closed for a few days. This will bring back its softness.

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A3.
First of all biscuits are American, while scones are British. Some of the differences between the two are;

  • Scones contain more sugar than biscuits.
  • Biscuits contain a lot of buttermilk while scones contain quite a bit of butter and whipping cream.

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A4.
If you want to have an absolutely white buttercream, use shortening instead of butter, but you will be compromising on taste.

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A5.
Brown sugar, lemon juice, molasses, apple sauce, buttermilk, vinegar, cream of tartar, maple syrup, cocoa powder (not Durch processed).

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A6.
Beurrage is the chunk of butter that you add in the dough (détrempe) in order to begin laminating the dough, in other words creating layers of butter and dough. This type of dough is known as puff pastry dough.

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A7.
The Blackberries, Blueberries, raspberries and white currants are considered as berries

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A8.
A bain-marie is French for ‘hot water bath’. This technique is used in pastry to heat delicate mixtures gently and gradually to a desired temperature monitored with a digital thermometer. An example of this is when making Swiss meringue buttercream.

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A9.
Buttercreams made with eggs and cooked sugar give best shelf life.

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A10.
Buttercream is used almost everywhere. It can be used as a filling to birthday or wedding cakes., log cakes, and many varieties of petits fours. Buttercream is also used to decorate cakes, eg; making cake border shells using star tips.

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A11.
To give buttercream a unique flavor, you can flavor it with vanilla extrac, pitachio paste, praline paste, caremel, coffee extract or chocolate couverture. You may also use liqueurs such as Grand marnier, Kirsch, run, Cointrau,

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A12.
Buttercream can be made in various ways. It can be made with;

  • Italian meringue
  • Swiss meringue
  • Pate a bombe; eggs (whole eggs, egg yolks or a combination of both)

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A13.
To 454g of butter (1 pound), you can add anywhere from 1 to 1 1/2 tsp of salt to turn unsalted butter to salted.

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A14.
Butter contains an average of about 17% water, 82% fat and 1% milk solids.

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A15.
Bleaching flour diminishes gluten formation and increases the ability of the starches within the flour to absorb more liquids.

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A16.
You can use sour milk to replace the buttermilk that you do not have at hand. Add 1 tablespoon of white vinegar per cup of milk need, to replicate the buttermilk sourness. Let milk mixture sit for 10 minutes until the milk becomes acidic. The milk will begin to curdle, this is normal.

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A17.
ANSWER 17

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A18.
ANSWER 18

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