Relier Pairs PastryVersion en ligne Pastry par marco rabadan 1 Glaze 2 Shortening 3 Crust 4 Pastry 5 Yeast 6 Dough 7 Bake 8 Mother A natural leavening agent, such as a sourdough starter, which is a mixture of flour and water that has been fermented by wild yeast and bacteria. To cook food by dry heat, typically in an oven. A microorganism used in baking to help dough rise by fermenting the sugars present. A coating of a glossy, often sweet, substance applied to food, typically used on pastries and donuts. A type of solid fat used in baking to make pastries and baked goods tender and flaky. A dough of flour, water, and shortening, used as a base and covering in baked dishes such as pies. A thick, malleable mixture of flour and liquid, used for baking into bread or pastry. The hard outer surface of bread or pastry.
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