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hi, my food tech exam this afternoon is based around pastrys and i was wondering why you use:
-ice cold water in puff pastry
-a little bit of lemon juice in puff pastry.
Thanks guys need a quick answer on this!
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Posted: 2006-06-23 11:23:41
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help please, someone must know!
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Posted: 2006-06-23 11:46:00
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lol, u do make me laugh man. I got no idea btw
google it?
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[ This Message was edited by: Luke-the-magic-man on 2006-06-23 10:49 ]
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Posted: 2006-06-23 11:46:12
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f off lol very important!!
the whole exam is gonna be on pastry! im scared!
EDIT: tried googlin it under loadsa different phrases, cant get it up!
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lamont (+17, -0)
[ This Message was edited by: lamont on 2006-06-23 10:50 ]
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Posted: 2006-06-23 11:49:27
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Not being able to get it up is an entirely different issue:)
"The secret of good puff pastry is to work the dough while cold to prevent the butter and water-based dough from mixing thus retaining the layered structure."
http://www.scientificpsychic.com/mind/baker1a.html
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Posted: 2006-06-23 11:55:01
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cheers mate! anybody know about the lemon juice? thanks
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Posted: 2006-06-23 11:57:49
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im gonna bump this till i get an answer!!
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Posted: 2006-06-23 12:22:08
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lol scared of pastery, I believe the use of lemon juice is to make it slightly sweeter? Not much is used, have u tried looking in a recipe book nornamlly they have reasons for things in
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Posted: 2006-06-23 12:37:26
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i have looked in bout 10 recipes books and all over the web with no look! grrr prob wont come up after all this!
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Posted: 2006-06-23 12:40:50
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Lol i have no idea mate but good luck
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Posted: 2006-06-23 15:29:15
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