A pastry blender, or pastry cutter, is a device used to mix a hard (solid) fat into flour in order to make pastries. [1] The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in"). [2] It is also used to break these fats (shortening, butter, lard) into smaller pieces. The blending of fat into flour at this stage impacts the amount of water that will be needed to bind the pastry into a dough. [3]
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough, making a paton that is repeatedly folded and rolled out before baking.
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
Pastry is baked food made with a dough of flour, water, and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A doughnut or donut is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably.
A croissant is a French pastry made from puff pastry in a crescent shape.
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
Beignet is a type of fritter, or deep-fried pastry, made from pâte à choux, but may also be made from other types of dough, including yeast dough. In France there are at least 20 different versions. They can vary in shape, the flour used for the dough, and the filling. They are popular in French, Italian, and French-American cuisines.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
A cookie cutter in North American English, also known as a biscuit cutter outside North America, is a tool to cut out cookie/biscuit dough in a particular shape.
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
A bear claw is a sweet, yeast-raised pastry, a type of Danish, originating in the United States during the mid-1910s. In Denmark, a bear claw is referred to as a kam. France also has an alternate version of that pastry: patte d'ours, created in 1982 in the Alps. The name bear claw as used for a pastry is first attested in March 1914 by the Geibel German Bakery, located at 915 K Street in downtown Sacramento. The phrase is more common in Western American English, and is included in the U.S. Regional Dialect Survey Results, Question #87, "Do you use the term 'bear claw' for a kind of pastry?"
Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Common to many European cuisines, angel wings have been incorporated into other regional cuisines by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with "Fat Tuesday", the day before the start of Lent. There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck.
A roller docker, rolling docker, dough docker, roto-fork, or simply docker is a food preparation utensil which resembles either a small, spiked rolling pin, or a small rotary tiller. It is used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. This specialized tool is more commonly found in professional bakeries than in homes that only do light or occasional baking.
A kitchen scraper is a kitchen implement made of metal, plastics, wood, rubber or silicone rubber. In practice, one type of scraper is often interchanged with another or with a spatula for some of the various uses.
Klenät, kleinur, klena, klejne, kleina, kleyna, and fattigmann are all names for angel wings, a fried pastry common in the Nordic countries as well as the rest of Europe and the United States. In nearby countries and Eastern European countries. The name is related to klen, the Swedish term for "weak", but is originally of Low German origin, which may indicate that the pastry was originally German. It is made from flattened dough cut into small trapezoids. A slit is cut in the middle and then one or both ends pulled through the slit to form a "knot". The kleina is then deep-fried in oil or another kind of fat. Subsequently can be sprinkled with powdered sugar and cinnamon.
A Schneeball or Schneeballen, snowball in English, is a deep-fried pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber. Its name derives from its round, ball-like shape, its diameter of about eight to ten centimeters, and its traditional decoration with white confectioner's sugar. It is also known as a Storchennest.
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.
Chinese flaky pastry is a form of unleavened flaky pastry used in traditional Chinese pastries that are invariably called subing. There are two primary forms, Huaiyang-style (淮揚酥皮) and Cantonese-style pastry (廣式酥皮). Huaiyang-style pastry is used to make delicacies such as Shanghainese 'crab shell' pastries (蟹殼黃) while Cantonese-style pastry is used to make pastries like sweetheart cakes.
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