PREPARE_AND_COOK_BASIC_PASTRY_DISHES-SELF_STUDY

April 22, 2015  |  By  |  Impressions: 389  | 


Pastry Page 2 22/04/2015 TYPES OF PASTRY SHORT-PATE A FONCE MADE FROM FAT (BUTTER, MARGARINE) RUBBED INTO SOFT FLOUR TO A SANDY TEXTURE. THE RATIO IS HALF FAT TO FLOUR. ICE COLD WATER IS THEN ADDED TO BLEND TO A SMOOTH PASTE. SUET SHREDDED VEGET

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