How does the type of fat used (butter, oil, shortening) affect pastry versus cake?

Mar 14, 2016 ... White cakes and yellow cakes are made using the creaming method (creaming sugar and butter until fluffy). The difference between a white cake ... Oct 23, 2022 ... Comments Section ... I doubt a pro chef would agree with this, but: Cookies are made from dough (holds its shape until it goes in the oven), cakes ... ... pastry flour, with a protein content of ideally no more than 8%. ... The history of angel food cake is directly tied to the invention of bleached cake flour in ... Aug 24, 2019 ... What is the difference between bleached and unbleached all purpose flour and are certain cake recipes best using one over the other. Reply. Question: what's the difference between this and puff pastry, that strange beast with all those layers that puff up? Is this the same? It seems to use a ... Nov 17, 2018 ... Both butterscotch and caramel can come in sauce form, candy form, pudding form, cake form, etc. Why Does Store-Bought Butterscotch Pudding ... Jun 9, 2020 ... What's the difference between plain flour and cake flour? · It's all about the protein! · flour, which affects vital aspects of the cake and ... Sep 2, 2024 ... Nonetheless, the history of this bread, cake, or pastry is a straight connection between Germany - Israel. Krantz cake is a German pastry. Sep 27, 2022 ... In contrast, pastries tend to be lighter and less sweet, with a flaky texture that comes from layers of dough. Fruit fillings are also common in ... Apr 29, 2016 ... ... cakes. Pastry flour has 8-9.5% protein. These flours are made from soft wheat, which absorbs less water and in turn develops a weaker gluten ...