Sweet Treats and Savoury Snacks
The surface of pastry dough turning grey when stored in the fridge is not uncommon—I have experienced it many times and have tried to figure out what is happening. This blog post explores why pastry undergoes this color change, whether it is harmful, and how to prevent it from happening. The color changes to gray … Read more
Making a pie sounds like a simple task, yet many of us have, at some point, experienced the frustration of a crust that shrinks or refuses to hold its shape. The good news is that some specific techniques help you overcome this issue. In this article, we’ll explore the techniques for baking the perfect pie … Read more
In baking, butter is a common ingredient that plays a crucial role in many recipes. Understanding whether butter is considered a dry or wet ingredient is essential for successful baking. In this blog post, we’ll break it down simply and explain its role in your favorite baked goods. Butter can be classified as a dry … Read more
While some ingredients are undoubtedly easy to classify, others can leave you questioning their category, such as eggs. In this blog post, we’ll answer whether eggs are considered wet or dry ingredients and explain their composition and function in baking. Eggs are typically classified as wet ingredients in baking due to their high water content … Read more
Eggs are among the most essential ingredients used in pastry baking. They are present in most pastry products, and some of them cannot be made without eggs. In this blog post, we’ll explore the composition of eggs and their role in baked goods. Eggs have a diverse impact on pastries. They: 1. Increase moisture content. … Read more
Cake browning is more than just a surface change; it’s a complex chemical process that takes place during baking, turning raw batter into a nice and tasty cake. This blog post aims to explain how the choice of ingredients and mixing and baking techniques influence the browning process of baked goods. At its core, cake … Read more
While both milk and water serve the purpose of adding moisture to baked goods, they add different characteristics to the mix that can significantly impact the final product. In this blog post, we’ll explain the specific features of both milk and water and their effects on the chemistry of baking. Both milk and water are … Read more
Are strudel dough and filo pastry the same thing? That’s a common question when it comes to baking. In this blog post, we’ll examine the relationship that exists between these two dough types, known for their thin layers, and whether they are genuinely connected. Filo pastry and strudel dough share the same ingredients and preparation … Read more
When it comes to baking, we all aim to achieve the perfect texture, and shortbread is no exception. However, discovering that your shortbread dough is too crumbly can be quite frustrating. In this blog post, we will explore the potential reasons behind the crumbliness of the dough and provide advice to ensure your shortbread turns … Read more
Both puff pastry and Viennoiserie are types of famous French pastries known for their buttery texture. While they might seem closely related, they’re not as similar as they appear. Let’s find out why puff pastry isn’t exactly considered part of the Viennoiserie family. Puff pastry isn’t considered part of viennoiserie since it’s not made using … Read more