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在PASTRY中的SHORT是什么意思 [复制链接]

发表于 2009-7-13 16:20 |显示全部楼层
此文章由 披着马甲来上网 原创或转贴,不代表本站立场和观点,版权归 oursteps.com.au 和作者 披着马甲来上网 所有!转贴必须注明作者、出处和本声明,并保持内容完整
例如在做面团时,说这个是"SHORT" PASTRY 不要揉太多.这个SHORT是什么意思
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发表于 2009-7-14 18:42 |显示全部楼层
此文章由 Ritacow 原创或转贴,不代表本站立场和观点,版权归 oursteps.com.au 和作者 Ritacow 所有!转贴必须注明作者、出处和本声明,并保持内容完整
DEFINITION OF SHORT PASTRY (Pâte Brisée)

Short pastry differs from short sweet pastry in that it contains no sugar and is used for the basis of savoury products.

Short pastry is made with a range of fats, butter is best for flavour and colour but is most expensive, margarine is widely used for cost mainly but special fats are used for commercial production such as shortening and cake margarine’s.

As the term implies ‘short’ pastry should be easily broken when cooked and melt in the mouth, it should be tender, light eating and dry.

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