Tag: Pastry technique

The term for any fat that is solid at room temperature and used to create a crumbly pastry is 'shortening'. This broad term encompasses various fats, including butter, lard, and vegetable shortening, all of which interfere with gluten formation to produce a tender, crumbly texture. Understanding how these fats work is key to mastering different types of pastries.

Did you know that the specific part of the egg used for egg wash can drastically alter the final appearance of your baked goods, from a deep golden sheen to a clear glossy finish? The protein and fat composition of the egg's components are responsible for this chemical reaction, making the choice of which part of the egg is egg wash a key technique for achieving professional-looking results on pastries, bread, and pies.