Wheat Flour Turned In Dessert

So far we have only referred to preparations of flour. Their conversion into bread, pasta and Latin dishes, following this line of thinking, then we need to address the issue of transformation of the flour in sweets, why write this week: Turned into Dessert Flour. Wheat flour is one of the basic elements among others, the structure and composition of a dessert confection which consists of three types of preparations: basic preparations, preparations and preparations advanced intermediate. The flour is involved in the most basic preparations, specifically in mass production, pastas, cakes and biscuits. The masses are classified as simple yeast dough is prepared by mixing flour with water, yeast and salt are regularly low in fat and sugars. It is the basis for making bread dough, yeast dough enriched, is one that incorporates the simple dough ingredients (flour, water, yeast), sugar, butter and sometimes eggs. Also almonds, hazelnuts, walnuts, chocolate, butter, vanilla and others. With this bread dough is made chocolate, plum babka (sweet bread in Hungary) Kugelhopf (German sweet bread), bread Lamona (sweet bread from southern Spain), pretzel, gulfs Venezuelans, quesadillas, and stollen; mass extended yeast, is one where the fat is incorporated into the dough in many layers, through a process of extended and folded.

The alternating layers of fat mass and give the baked crunchy and brittle texture. This is the dough for croissants and Danish pastries used to, quick bread dough is one that is prepared in a short time, because the leavening action is effected by chemical leavening. Mass is used to make savory muffins, nut bread and dates and biscuits, and dough products not baked in the oven, the dough is used for products that are cooked in fried like donuts, in greased pans and pancakes and plates specially designed as waffles. This mass has no yeast.

The word pasta means a mixture of flour, liquid and fat. Note that we do not mention yeast. The pastes are usually not yeast. They are classified into: pasta pie, as its name indicates is that used to make pies. Its secret lies in the way it is kneaded and how to grow the gluten dough for pies and tarts, is very similar to the mass of the pies, but is made from a dough enriched flavored pies, pasta puff pastry, is a paste made of many layers of fat sandwiched between layers of dough. It differs from the Danish mass has no yeast. Mass is used to make sweet pastries and strudel pastry, dough or choux éclair is a slurry of French origin, used to make profiteroles and éclair, and strudel paste (Hungarian) and phyllo (Greek) are very like both. They differ in that the pastry is made with a soft dough strong flour, eggs and water. After knead well to grow the gluten, is stretched by hand to form a thin, transparent layer. It is the pulp used to make the famous strudel and bakava respectively.

The word biscuit (cake) has different meaning in the world, is defined as mass pastries baked fresh, high in fat and sugar. A cake is a cake that can be offered in many forms, from simple coffee cake, even those of elaborate decoration for weddings and other important occasions. The term biscuit (in English "cookie?) Means" little cake?, Which corresponds to what is a cookie. In fact, some cookies are made with a cake mix. They require less liquid than the recipe for cakes. The cookie doughs ranging from very soft to very hard, it differs from pasta to cakes that are more watery. The desserts at the end of a meal are always shared happiness. A great dessert to any meal give that special touch and can do so with the Recipe of the Week: Cream of Almond tart with peaches. See you soon friends. Write to juliopena@dalilasgourmet.com or contact us at our website: www.dalilasgourmet.com

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