0
votes
2answers
44 views

Substitute for pastry flour

The recipe calls for pastry flour which I can't find here. I would like a substitution which results exactly the same dough as they show in the video.
2
votes
1answer
945 views

What is the effect of adding eggs to a pastry dough?

As I understand it, making dough is really the process of hydrating flour so that a gluten network can be formed and the dough structure emerges. Pastry dough usually adds butter in order both to ...
-1
votes
1answer
533 views

How to make my croissants to grow?

I tried to cook croissants following a recipe I found on internet, but although I used yeast they didn't grow at all once in the oven. Is there any secret to prepare the dough?
3
votes
2answers
220 views

Should you freeze pastry lukewarm? If so, why?

I have a book about baking in general. In the chapter 'Preserving pastry in the freezer' is the following sentence (I translated it for practical reasons): Pastry should be frozen as fresh as ...
4
votes
2answers
8k views

Is it possible to make kataifi dough (by yourself or starting from filo dough)?

I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermarkets (I haven't been to greek stores), ...
3
votes
1answer
661 views

Sausage roll pastry - how do I achieve a smooth shiny effect?

I came across this on the net and would love to be able to make them for a party next week. ...