What does 'baking it blind' mean? +what are 3 types of pasteries and their uses?!
What does 'baking it blind' mean? +what are 3 types of pasteries and their uses?
Please hurry:( my sheet is due tommorow
Answers:
I can't believe these people actually did your homework for you when it's obvious you have access to the internet. damn
The term blind-baking (sometimes called "pre-baking") refers to the process of baking a pie crust or other pastry without the filling.
i have no idea... i'll check google for you ;:)
http://en.wikipedia.org/wiki/blind-bakin...
"Baking it blind" means baking it without the filling.
There are five main types of pastries and they are identified according to the amount of shortening used, types of additional ingredients, and method of mixing, blending, and baking.
The first main type of pastry is called the flaky and short crust pastry. This type is typically used to make pies and tart crusts. The crusts are made by rubbing shortening into flour. Flaky crust pastries are made with a flaky textured dough while short crust pastries have a more crumbly texture. Filling is then added to the crust. The type of filling used depends on the type of pie or tart being made.
The second type is called the puff pastry. This type originated in France and contains many layers. It is called puff pastry because it tends to rise in a puff like shape. It is made by repeatedly rolling butter into dough and making hundreds of thin layers.
Popular puff pastries include croissants, Napoleons, and Palmiers.
Choux is the third main type of pastry. It is made by beating eggs into a mixture of flour, shortening, and liquid. The mixture is then cooked until it is smooth and forms a puff pastry shell which can be filled with a variety of fillings. Popular types of choux pasties include éclairs, cream puffs, and fancy cakes.
Phyllo is another type of pastry that is made with flour, water, and a little bit of oil. The mixture is kneaded and stretched until it becomes as thin as tissue paper. The dough is made to be thin in order to serve as a casing for different fillings. This type of pastry dough is mostly used for strudels.
The fifth type of pastry is sweet dough. It is usually made using wheat flour and a lot of sugar. Sweet dough is perhaps the most common pastry. It is combined with a variety of fillings, toppings, icings, glazes, fruit, and nuts to make pastries. Sweet dough pastries include cinnamon buns, coffee cake, croissants, dough nuts, sweet rolls, hot cross buns, and croissants.
Baking without a filling. Usually using beans or rice to weight down the pastry or in Hestons case coins because they conduct the heat better.