Flour: gives the main structure Bread flour=high gluten Cake flour=low gluten Sugar: adds sweetness, and acts as a tenderizer and preservative (growth of yeast, whipping aid and air) Leavening agents: cause expansion, porous structure, taste, texture, color Baking powder=soda+cornstarch Yeast=produces CO2, adds flavor Cream of tartar=stabilizes egg whites Fats: increase volume, adds firmness, soft crumbs Butter=adds flavor Oil=adds no flavor Salt: adds flavor, controls yeast Milk/Dairy: moistens butter, enhances flavor Water: gives chewy, moist, and coarse texture Fruit flavoring and spices: add aroma and flavor Eggs: strengthens mixtures, moisturize fat, and makes products smooth and creamy
Flour: gives the main structure
Bread flour=high gluten
Cake flour=low gluten
Sugar: adds sweetness, and acts as a tenderizer and preservative (growth of yeast, whipping aid and air)
Leavening agents: cause expansion, porous structure, taste, texture, color
Baking powder=soda+cornstarch
Yeast=produces CO2, adds flavor
Cream of tartar=stabilizes egg whites
Fats: increase volume, adds firmness, soft crumbs
Butter=adds flavor
Oil=adds no flavor
Salt: adds flavor, controls yeast
Milk/Dairy: moistens butter, enhances flavor
Water: gives chewy, moist, and coarse texture
Fruit flavoring and spices: add aroma and flavor
Eggs: strengthens mixtures, moisturize fat, and makes products smooth and creamy
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Ask lang po may pastry ingredients and their uses po kayo?