Liquid - To bind ingredients together, Butter & Lard - Acts as a shortening agent to give a crumbly texture, Lard - Shortens the mixture, Butter - Gives colour and flavour to the pastry, Flour - Forms the structure of the pastry, Salt - Works with gluten and gives flavour,

Functions of Ingredients - Pastry

Табло

Визуален стил

Опции

Шаблон за превключване

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