What techniques are used to incorporate air into batters and doughs?

Mar 13, 2016 ... “Pastry” refers both to a type of dough and certain baked products made from this dough, whereas “cake” can encompass a whole range of sweet desserts. Dec 27, 2013 ... ... cake. It's incredibly simple to make and ... really, I'd forgotten the difference between pastry cream and chantilly cream,thanks a lot for Aug 26, 2013 ... ... between the layers. The resulting pastry, when done right, should be crisp and flaky, with a taste of butter but no greasiness. A cornetto ... Jul 31, 2014 ... Some of the options include: bleached cake flour, unbleached cake flour, pastry ... There are two major differences between flours. Protein ... 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 ... Apr 13, 2022 ... Pastry flour is substantially similar to cake flour, another big softie in the 7 to 9 percent protein range. Brands that sell both cake and ... Decorated Shortbread Cookies in a tin from Mary's Cakes & Pastries. ... So there you go, more than all you ever wanted to know about the difference between sugar, ... Jun 10, 2022 ... ... pastries served with a pot of hot tea. It started in the Edwardian ... We have a glorious range of afternoon teas, brownies, cake bites as well as ... Jul 10, 2020 ... WHEAT – Approximate Equivalents between US and European flours ; Cake, –, – ; Pastry, 405, 45 ; Whole Wheat Pastry, –, – ; All-Purpose, 550, 55 ... 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 ...