Bleached flour is self rising, explains Selina Progar, lead pastry chef for big Burrito Restaurant Group, and creates a finer texture and grain, which produces a more absorbent product that's ...
It’s amazing that a whole myriad of pastry varieties – from crumbly, melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and ...
To make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your ...
Indeed, constraints posed to apprentice volunteers and to the bakery and pastry-shop managers were ... to anticipated levels of concentrations of flour dust), as we had expected.
First make the shortcrust pastry. Sieve the flour and salt into a bowl, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is ...