~Choice and Preparation in Making Pastry~

Do you know???Besides you cooking pastries, the most important things is the utensils that you used…Here I’ve some information that I want to share with you all.

First thing that I get to know is metal plates or baking tins that we usually use in baking will give the greatest degree of under browning. This degree of under browning decreases with the use of plates made of thin china, fireproof glass, thick china or earthenware, in that order. The under browning may be improved if plates used for cooking plate tarts etc have absolutely flat bases and are stood upon a baking tray for cooking. The baking tray should be put in the position on the shelf whilst the oven is heating up.Woww..that`s really an important notice that I must put in my mind.I think.

Besides that, as you all know.baking sheets or other utensils used for cooking the less rich pastries such as short crust, may be either lightly greased or left entirely un-greased. A flan ring and the baking sheet on which a flan is cooked should be well greased to prevent the pastry sticking.

The most important thing which is utensils used for baking pastries made with flaky, rough puff, or puff pastry should not be greased. For best results rinse or sprinkle the utensil with cold water before the pastries are put on it.

Today, you`ve have learn a new thing about pastry. Not just only baking…bye