Wheat Flour Turned In Dessert

So far we have referred only to preparations of flour. His conversion in bread, pasta and Latin dishes, along those lines, 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 whose clothing has three types of preparations: basic preparations, preparations advanced intermediates and preparations. The flour is involved in the most basic preparations, specifically in the mass production, pastas, cakes and cookies.

The masses are classified as simple yeast dough, is prepared by mixing flour with water, yeast and salt regularly are 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 mass produced bread, chocolate, plum babka (sweet bread of Hungary), Kugelhopf (German sweet bread), bread Lamon (sweet bread in southern Spain), pretzel, gulfs Venezuelans, quesadillas, and stollen; mass yeast widespread, is one where the fat is incorporated into the dough in several layers, by a process of extended and folded. The alternating layers of fat mass and give the product baked crisp and brittle texture. This is the mass to prepare the croissants and Danish pastry used; dough quick breads, is one that is prepared in a short time, because the self-rising action is made by chemical leavening. Mass is used to make tasty muffins, bread, dates and nuts 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 as pancakes and plates specially designed as the waffles. This mass is not yeast.

The word pasta means a mixture of flour, liquid and fat. Note that not mention yeast. The pastes are usually not yeast. They are classified into: pie dough, as its name implies is that used to produce the pies. Its secret lies in the way that is kneaded and how to grow the gluten dough for tarts and pastries, is very similar to the mass of the pies, but is made from a dough enriched with different flavors pays paste; Puff pastry is a pastry made of many layers of fat sandwiched between layers of dough. It differs from the Danish dough is not yeast. Mass is used to make pastries and strudel pastry, éclair paste or choux is a slurry of French origin, used to make profiteroles and éclair, and dough for strudel (Hungarian) and phyllo (Greek) are very like both. They differ from the pastry that makes a soft dough prepared with flour strong, eggs and water. After kneading it 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 cake (cakes) has different meaning in the world, is defined as pastry dough baked sweet, high in fat and sugar. A cake is a cake that can be offered in many forms, from simple cakes to cafes, to the elaborate decoration for weddings and other occasions.

The term cookie (in English "cookie") means "little cake", which corresponds to what is a cookie. In fact, some cookies are prepared with a cake mix. They require less liquid than the recipe for cakes. The cookie doughs range from very mild to very severe, it differs from pasta to cakes that are more watery.

The desserts at the end of a meal are always shared happiness. A wonderful dessert that will give any meal a special touch and can do so with the Recipe of the Week: Almond cream tart with peaches. See you soon friends.