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Puff pastry

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Puff pastry
Food
Wikipedia articleDbpedia source
In baking, a puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out. It is sometimes called a "water dough" or détrempe.The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.
Puff pastry
Alias Water dough, détrempe
English Wikipedia http://en.wikipedia.org/wiki/Puff_pastry
Spanish wikipedia http://es.wikipedia.org/wiki/Hojaldre
Wiki page external link http://www.ibiblio.org/expo/restaurant/techniques/pastry.html

Conceptual map: Puff pastry

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Mira un ejemplo de lo que te pierdes

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Fecha publicación: 23.4.2015

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