This document provides information about pastry dough and its ingredients and production. It defines a pastry as a dough made from fat, flour, and liquid that bakes into layers creating flakiness. It explains how the layers of fat and flour separate during baking, forming air pockets. Different types of fat produce different textures in pastries. The document also discusses various pastries like pie crusts, puff pastries, phyllo dough and more along with their ingredients and production methods.
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.
This document provides information on various aspects of baking cakes and cookies. It discusses ingredients like flour, eggs, liquids, leavening agents, sweeteners and fats. It describes different mixing methods like creaming and foaming. It explains categories of baked goods like drop cookies, rolled cookies and bar cookies. It also provides tips on baking techniques including greasing pans, testing for doneness and cooling.
This document provides information on various techniques, ingredients, and categories related to baking cakes and cookies. It discusses methods like the creaming method, foaming method, and straight dough method. Key ingredients covered include flour, eggs, fats, leavening agents, sweeteners, and flavorings. Different types of cakes and cookies are also defined, such as drop cookies, rolled cookies, and foam cakes. Baking equipment, preparation techniques, and specific cakes like cheesecake and German chocolate cake are also summarized.
The document defines several common baking terms used in preparing and baking pastries, such as crimping, crusts, dissolving, mise en place, packing compactly, and piping out. It also discusses proper measurement and mixing techniques for baking pastries, including how to accurately measure ingredients like flour, sugar, liquids, and fats. Finally, it provides an overview of different types of pastries like puff pastry, Danish pastries, pies, tarts, and croissants.
The document discusses different types of cakes including shortened cakes containing fat like butter, unshortened cakes containing no fat and leavened by air, and chiffon cakes containing a fat and beaten egg whites. It also discusses angel food cakes containing just egg whites and sponge cakes containing whole eggs. The document provides instructions for baking, cooling, filling and frosting cakes and describes common fillings and frostings like buttercreams made with butter, sugar and egg mixtures.
This document provides definitions and classifications of various baked goods such as cookies, breads, pastries, and cakes. Cookies are classified as drop, refrigerator, molded, rolled, or pressed cookies. Breads include banana bread, raisin oatmeal bread, and cinnamon raisin bread. Pastries include shortcrust pastry, rough puff pastry, puff pastry, phyllo, and pate a choux. Cakes are categorized as sponge cakes, chiffon cakes, angel food cakes, charlottes, meringue cakes, and rolls.
The document defines pastry as a baked good made from a rich, fat-containing dough. It provides examples of pastries and describes the two main types: plain and puff pastry. The key ingredients of pastry are identified as flour, fat, water, and salt. Guidelines are given for proper mixing, rolling, baking, and storing of pastries.
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.
This document provides information on various aspects of baking cakes and cookies. It discusses ingredients like flour, eggs, liquids, leavening agents, sweeteners and fats. It describes different mixing methods like creaming and foaming. It explains categories of baked goods like drop cookies, rolled cookies and bar cookies. It also provides tips on baking techniques including greasing pans, testing for doneness and cooling.
This document provides information on various techniques, ingredients, and categories related to baking cakes and cookies. It discusses methods like the creaming method, foaming method, and straight dough method. Key ingredients covered include flour, eggs, fats, leavening agents, sweeteners, and flavorings. Different types of cakes and cookies are also defined, such as drop cookies, rolled cookies, and foam cakes. Baking equipment, preparation techniques, and specific cakes like cheesecake and German chocolate cake are also summarized.
The document defines several common baking terms used in preparing and baking pastries, such as crimping, crusts, dissolving, mise en place, packing compactly, and piping out. It also discusses proper measurement and mixing techniques for baking pastries, including how to accurately measure ingredients like flour, sugar, liquids, and fats. Finally, it provides an overview of different types of pastries like puff pastry, Danish pastries, pies, tarts, and croissants.
The document discusses different types of cakes including shortened cakes containing fat like butter, unshortened cakes containing no fat and leavened by air, and chiffon cakes containing a fat and beaten egg whites. It also discusses angel food cakes containing just egg whites and sponge cakes containing whole eggs. The document provides instructions for baking, cooling, filling and frosting cakes and describes common fillings and frostings like buttercreams made with butter, sugar and egg mixtures.
This document provides definitions and classifications of various baked goods such as cookies, breads, pastries, and cakes. Cookies are classified as drop, refrigerator, molded, rolled, or pressed cookies. Breads include banana bread, raisin oatmeal bread, and cinnamon raisin bread. Pastries include shortcrust pastry, rough puff pastry, puff pastry, phyllo, and pate a choux. Cakes are categorized as sponge cakes, chiffon cakes, angel food cakes, charlottes, meringue cakes, and rolls.
The document defines pastry as a baked good made from a rich, fat-containing dough. It provides examples of pastries and describes the two main types: plain and puff pastry. The key ingredients of pastry are identified as flour, fat, water, and salt. Guidelines are given for proper mixing, rolling, baking, and storing of pastries.
This document discusses types of cakes including shortened cakes containing fat like butter or margarine, unshortened cakes containing no fat and leavened by air and steam like angel food cake, and chiffon cakes containing both fat and beaten egg whites. It also discusses methods for scaling, baking, cooling, filling and frosting cakes, as well as different types of fillings and frostings like buttercream frostings made from butter, sugar, and egg yolks or whites.
This document provides recipes from various bloggers for Valentine's Day cooking and baking ideas. It includes recipes for pea and ham soup, butternut squash and feta lasagne, chocolate Irish cream liquor biscuit cups, mud cake with salted butterscotch, egg free mango and cardamom pancakes, fortune cookies, rose fairy cakes, a Valentine's steak sandwich, bitesize lemon and lime syllabub, chocolate and raspberry cakes, and chocolate and salted caramel tartlets. Each recipe is presented with instructions and a list of ingredients.
This document discusses different types of pastes and baked goods used in bakeries and confectioneries. It introduces five basic pastes: short crust, flaky, puff, choux, and Danish pastes. Each paste is described in 1-2 sentences. Examples of baked goods made from each paste are also provided, such as pie, tarts, and cookies from short crust paste; patties and cheese straws from flaky and puff pastes; eclairs and profiteroles from choux paste; and cinnamon rolls and cream horns from Danish paste. The document concludes by defining several specific baked goods like croissants, brioche, muffins, apple strudel, and vol-au-vents.
Croatian desserts include Rožata pudding, made from eggs, sugar, milk, lemon, rum and vanilla cooked in a water bath and finished in the oven. Croatian pepper cookies are made from flour, black pepper, cloves, cinnamon, honey, egg, walnuts, sugar and lard. North Croatian vanilla cookies are made from butter, sugar, flour, egg yolks, baking powder, vanilla sugar and hazelnuts shaped into crescents. Cvite cookies are an airy anise and citrus cookie made with shortening, sugar, eggs, lemon, orange, vanilla, rum, anise and flour cut into flower shapes and topped with a sugar mixture.
This document provides information about making pie crust and pies. It defines pie as a crust topped with sweet or savory fillings. The key ingredients of pie dough are flour, fat like shortening or butter, liquid, and salt. It is important to keep the dough cool, around 15 degrees Celsius, during mixing and forming to develop gluten slowly and maintain the shortening's consistency. Pies can be baked or unbaked. Baked pies have a raw shell filled and baked, while unbaked pies use a prebaked shell filled with items like pudding. The document outlines how to make single and double pie crusts and describes characteristics of a well-made pie and pastry.
The document provides information about various baking ingredients and terms. It defines different types of flour like bread flour, all-purpose flour, and cake flour. It also discusses other ingredients used in baking like sugar, fats/shortening, eggs, liquids, leavening agents, and flavorings. The document seeks to educate about the proper baking terms and their meanings to help students identify the correct terms in a quiz to score higher. It includes videos that further explain mixing techniques and baking ingredients.
The document is a cookbook from a school partnership project containing recipes from different European countries for Christmas, Carnival and Easter. It includes recipes such as Christmas pastry rings and cookies from Bulgaria, Kourabiedes cookies from Greece, pumpkin-pastry from Italy, and Vasilopita bread from Greece containing a hidden coin. The recipes represent traditions and foods typical for winter holidays in each country.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat or the oil method, along with tips for making a well-made pie crust that is crisp, golden brown, and retains its shape.
Yeast provides leavening in many baked goods. It causes dough to rise by producing carbon dioxide bubbles during fermentation. There are three main types of yeast used: compressed yeast, active dry yeast, and quick-rise dry yeast. Yeast ferments best between 78-82°F. Starters use flour, yeast, and liquid to begin leavening. Regular yeast doughs include hard lean dough, soft medium dough, and sweet rich dough depending on fat and sugar content. Croissants are crescent shaped flaky rolls used for savory or sweet dishes. Danish pastry dough is richer, sweeter, and contains more eggs than croissant dough.
Cobbler is a simple dessert that has been enjoyed in America for hundreds of years. It can be made with many types of fruit, including berries, peaches, and figs. This particular recipe calls for fig cobbler that can be assembled quickly using frozen pie dough. The ingredients are sliced figs, fig cider, flour, brown sugar, cinnamon, and butter. The figs and liquid are placed in a baking dish and topped with a dry ingredient mixture and pieces of butter. Pie dough is rolled out and placed over the top, then slits are cut to allow steam to vent. Once baked, the cobbler is cooled before serving.
The document provides information on sweet pastry and suet paste. Sweet pastry is made using the creaming method where butter is aerated with sugar before liquids are added to form a smooth cream. It contains a large amount of fat so does not overwork the flour. Suet paste can be cooked by boiling, steaming or baking and is used for plain puddings made with fresh fruit. It forms a light, soft cooked paste where the suet is not evident.
Typical Bulgarian Feast Bread
Traditional Bulgarian bread is an important part of rituals and customs, representing hospitality. Special breads are baked for holidays, taking various shapes and decorations depending on the occasion. A common practice is baking round loaves. Recipes included provide instructions for Christmas bread containing a hidden coin, soda bread, sweet Easter bread with raisins or nuts, and fried pastries filled with cheese or dusted with sugar. Bread symbolizes an essential part of Bulgarian folk traditions and celebrations.
The document provides instructions and information for making cinnamon rolls. It discusses the history of ingredients used in cinnamon rolls such as yeast, butter, sugar, cinnamon and flour. The origins of these ingredients date back thousands of years. The document then provides instructions for making cinnamon rolls using a bread machine or frozen bread dough. It discusses dough shaping techniques and what to look for if the rolls did not turn out as expected, such as improper shaping, rising time, or baking temperature.
This document defines and describes different types of pastries. It begins by defining pastry as a dough made from flour, water, and shortening that can be either savory or sweet. It then describes several common types of pastries like shortcrust pastry, flaky pastry, puff pastry, choux pastry, filo pastry, and hot water crust pastry. The key differences between choux and puff pastry are explained, with puff pastry having layers of dough and butter that rise in the oven, while choux pastry is softer and uses boiled ingredients that puff up as the water evaporates in the oven.
This document provides recipes for several traditional British desserts and baked goods. It includes recipes for Spotted Dick, a steamed pudding containing suet, flour, currants or raisins; Apple Crumble, a fruit dessert topped with a crumbly oat and butter mixture; English Crumpets, small griddle-baked yeast cakes; and Simnel Cake, a fruit cake traditionally eaten at Easter containing a layer of almond paste. The document also provides recipes for Currant Scones, Cardamom Milk Tart, Orange Bread and Butter Pudding, Treacle Tart, Bakewell Pudding, and Chester Pudding. It concludes with a glossary of cooking terms used in
Bulgarian bread has strong cultural symbolism and is an important part of rituals and holidays. Special festive breads are baked for all celebrations, with varying shapes and decorations depending on the occasion. A common type is a round loaf that is broken and shared among family members on Christmas Eve, with a coin hidden inside for prosperity. Traditional recipes are described for several types of special Bulgarian breads made for holidays like Christmas, Easter and general celebrations.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
This document discusses types of cakes including shortened cakes containing fat like butter or margarine, unshortened cakes containing no fat and leavened by air and steam like angel food cake, and chiffon cakes containing both fat and beaten egg whites. It also discusses methods for scaling, baking, cooling, filling and frosting cakes, as well as different types of fillings and frostings like buttercream frostings made from butter, sugar, and egg yolks or whites.
This document provides recipes from various bloggers for Valentine's Day cooking and baking ideas. It includes recipes for pea and ham soup, butternut squash and feta lasagne, chocolate Irish cream liquor biscuit cups, mud cake with salted butterscotch, egg free mango and cardamom pancakes, fortune cookies, rose fairy cakes, a Valentine's steak sandwich, bitesize lemon and lime syllabub, chocolate and raspberry cakes, and chocolate and salted caramel tartlets. Each recipe is presented with instructions and a list of ingredients.
This document discusses different types of pastes and baked goods used in bakeries and confectioneries. It introduces five basic pastes: short crust, flaky, puff, choux, and Danish pastes. Each paste is described in 1-2 sentences. Examples of baked goods made from each paste are also provided, such as pie, tarts, and cookies from short crust paste; patties and cheese straws from flaky and puff pastes; eclairs and profiteroles from choux paste; and cinnamon rolls and cream horns from Danish paste. The document concludes by defining several specific baked goods like croissants, brioche, muffins, apple strudel, and vol-au-vents.
Croatian desserts include Rožata pudding, made from eggs, sugar, milk, lemon, rum and vanilla cooked in a water bath and finished in the oven. Croatian pepper cookies are made from flour, black pepper, cloves, cinnamon, honey, egg, walnuts, sugar and lard. North Croatian vanilla cookies are made from butter, sugar, flour, egg yolks, baking powder, vanilla sugar and hazelnuts shaped into crescents. Cvite cookies are an airy anise and citrus cookie made with shortening, sugar, eggs, lemon, orange, vanilla, rum, anise and flour cut into flower shapes and topped with a sugar mixture.
This document provides information about making pie crust and pies. It defines pie as a crust topped with sweet or savory fillings. The key ingredients of pie dough are flour, fat like shortening or butter, liquid, and salt. It is important to keep the dough cool, around 15 degrees Celsius, during mixing and forming to develop gluten slowly and maintain the shortening's consistency. Pies can be baked or unbaked. Baked pies have a raw shell filled and baked, while unbaked pies use a prebaked shell filled with items like pudding. The document outlines how to make single and double pie crusts and describes characteristics of a well-made pie and pastry.
The document provides information about various baking ingredients and terms. It defines different types of flour like bread flour, all-purpose flour, and cake flour. It also discusses other ingredients used in baking like sugar, fats/shortening, eggs, liquids, leavening agents, and flavorings. The document seeks to educate about the proper baking terms and their meanings to help students identify the correct terms in a quiz to score higher. It includes videos that further explain mixing techniques and baking ingredients.
The document is a cookbook from a school partnership project containing recipes from different European countries for Christmas, Carnival and Easter. It includes recipes such as Christmas pastry rings and cookies from Bulgaria, Kourabiedes cookies from Greece, pumpkin-pastry from Italy, and Vasilopita bread from Greece containing a hidden coin. The recipes represent traditions and foods typical for winter holidays in each country.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat and the oil method, along with tips for making a well-made pie crust.
The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat or the oil method, along with tips for making a well-made pie crust that is crisp, golden brown, and retains its shape.
Yeast provides leavening in many baked goods. It causes dough to rise by producing carbon dioxide bubbles during fermentation. There are three main types of yeast used: compressed yeast, active dry yeast, and quick-rise dry yeast. Yeast ferments best between 78-82°F. Starters use flour, yeast, and liquid to begin leavening. Regular yeast doughs include hard lean dough, soft medium dough, and sweet rich dough depending on fat and sugar content. Croissants are crescent shaped flaky rolls used for savory or sweet dishes. Danish pastry dough is richer, sweeter, and contains more eggs than croissant dough.
Cobbler is a simple dessert that has been enjoyed in America for hundreds of years. It can be made with many types of fruit, including berries, peaches, and figs. This particular recipe calls for fig cobbler that can be assembled quickly using frozen pie dough. The ingredients are sliced figs, fig cider, flour, brown sugar, cinnamon, and butter. The figs and liquid are placed in a baking dish and topped with a dry ingredient mixture and pieces of butter. Pie dough is rolled out and placed over the top, then slits are cut to allow steam to vent. Once baked, the cobbler is cooled before serving.
The document provides information on sweet pastry and suet paste. Sweet pastry is made using the creaming method where butter is aerated with sugar before liquids are added to form a smooth cream. It contains a large amount of fat so does not overwork the flour. Suet paste can be cooked by boiling, steaming or baking and is used for plain puddings made with fresh fruit. It forms a light, soft cooked paste where the suet is not evident.
Typical Bulgarian Feast Bread
Traditional Bulgarian bread is an important part of rituals and customs, representing hospitality. Special breads are baked for holidays, taking various shapes and decorations depending on the occasion. A common practice is baking round loaves. Recipes included provide instructions for Christmas bread containing a hidden coin, soda bread, sweet Easter bread with raisins or nuts, and fried pastries filled with cheese or dusted with sugar. Bread symbolizes an essential part of Bulgarian folk traditions and celebrations.
The document provides instructions and information for making cinnamon rolls. It discusses the history of ingredients used in cinnamon rolls such as yeast, butter, sugar, cinnamon and flour. The origins of these ingredients date back thousands of years. The document then provides instructions for making cinnamon rolls using a bread machine or frozen bread dough. It discusses dough shaping techniques and what to look for if the rolls did not turn out as expected, such as improper shaping, rising time, or baking temperature.
This document defines and describes different types of pastries. It begins by defining pastry as a dough made from flour, water, and shortening that can be either savory or sweet. It then describes several common types of pastries like shortcrust pastry, flaky pastry, puff pastry, choux pastry, filo pastry, and hot water crust pastry. The key differences between choux and puff pastry are explained, with puff pastry having layers of dough and butter that rise in the oven, while choux pastry is softer and uses boiled ingredients that puff up as the water evaporates in the oven.
This document provides recipes for several traditional British desserts and baked goods. It includes recipes for Spotted Dick, a steamed pudding containing suet, flour, currants or raisins; Apple Crumble, a fruit dessert topped with a crumbly oat and butter mixture; English Crumpets, small griddle-baked yeast cakes; and Simnel Cake, a fruit cake traditionally eaten at Easter containing a layer of almond paste. The document also provides recipes for Currant Scones, Cardamom Milk Tart, Orange Bread and Butter Pudding, Treacle Tart, Bakewell Pudding, and Chester Pudding. It concludes with a glossary of cooking terms used in
Bulgarian bread has strong cultural symbolism and is an important part of rituals and holidays. Special festive breads are baked for all celebrations, with varying shapes and decorations depending on the occasion. A common type is a round loaf that is broken and shared among family members on Christmas Eve, with a coin hidden inside for prosperity. Traditional recipes are described for several types of special Bulgarian breads made for holidays like Christmas, Easter and general celebrations.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
2. Although we think of the pastry chef as one who
makes ALL of the bread, cakes, candies, and pies,
a true pastry is defined as a dough made from fat,
flour, and liquid that bakes in “layers”. The layers
create what we refer to as “flakiness”.
In a pie crust
pastry, the fat
is distributed in
pieces
throughout the
flour.
As the dough is
rolled out, the fat
and flour become
layered together.
As the pie crust bakes, the fat layer melts away and air
pockets form in their place. The new layers of air pockets
plus the flour layers form “flakes”.
Fat particles
shown here in
yellow, and flour
is brown.
3. The layered or flaky
pastry doughs are used to
make a variety of breads,
candies, desserts, and of
course… pie crusts!
A pastry, whether it is a bread
such as croissants or a dessert
such as Napoleons, is considered
a challenge to many bakers. The
layers of fat and flour are delicate
and have to be handled with care.
4. Liquids add the moisture
and hold the dough
together… part of the
structure. The most common
is water, milk adds flavor and
nutrients. Too much liquid
causes the product to
become soggy or sticky.
Flour provides the
structure of the
product. Over-
measuring flour
creates “toughness”.
Flour contains a
protein called gluten.
This can also cause a
tough product if over-
worked.
5. Ingredients may include one or more kinds of fat… animal
fats such as lard or butter create the flakiest pastry; or
vegetable fats such as shortening or margarine that create
a mealy pastry. Even oils might be used, especially to cut
levels of cholesterol. Fat creates “tenderness”. Too much
fat makes the product crumbly or greasy. If using lard,
decrease the amount of fat by 15-20%.
Sugar, salt, or other spices
add flavor.
6. 2. Use a pastry
blender to
“cut in” the
shortening,
making coarse
crumbs. Use
1/3 cup
shortening per
1 cup of flour.
3. Use a fork to
“toss” the flour
while very
gradually adding
water. Use your
eyes and hands to
judge consistency.
It takes
approximately ¼
cup water per 1
cup flour.
Basic pie crust dough is called 3-2-1
dough, as the weight of the ingredients are
3 parts flour, 2 parts fat, and 1 part water.
1. Measure flour
and salt into a
mixing bowl.
Put the solid
fat into the
bowl also.
7. 4. The flour mixture begins
to form clumps… clinging
together as water is added.
5. Use your hands
to form dough into
a soft, but not
sticky ball.
Overworking the dough at steps 2, 3 or 4 causes the flour
protein (gluten) to form long, tough strands.
8. Flatten the ball of dough
with your hands. Flour the
surface, both sides of the
dough, and the rolling pin.
The direction you roll out a
pie crust is very important!
Always start in the center
and roll outward. Pick up
the rolling pin and return to
the center before rolling in
an outward direction again.
A wooden rolling pin will
“spin” if you are doing it
correctly. Maintain circle
shape!
9. Fold the crust
in half; pick
up the dough
at the foldline,
and place it
across the
diameter of
the pie plate.
Unfold the dough, covering the
entire pie plate. Carefully lift and
coax the dough down into the
pan…don’t push or stretch it!
10. If using a metal pie pan, non-shiny is best for allowing
the bottom crust to brown. Glass (ceramic) pans come
in 8, 9, or 10 inch diameters. When using glass pans,
you may need to lower the oven temperature 25 degrees!
11. Whether the pie has just a
single bottom crust, or has
a top crust also, the edges
must be “finished” prior to
baking. This pie shows
two common edge
presentations… one done
with a fork in the
foreground, and one being
fluted in the
demonstration.
In some pies, such as lemon
meringue, the bottom crust is
baked first and the cooked filling
is added later. This is called
‘baking blind’. Before baking an
empty crust, you must poke
holes in it with fork to allow
steam to escape and keep it
lying flat in the pan.
12. This all-American apple pie
looks great, especially since
the top crust was glazed
with milk and sugar. The
glaze eliminates the dry-
flour look and allows it to
brown nicely. Glazing
improves flavor and
appearance.
The slashes in the
top of the pie
allow steam to
escape.
13.
14. Roll out the top
crust of the pie in
the usual manner.
Cut this top crust
into strips, ½ inch
wide.
Lay part of the
strips across a
colorful pie filling,
all going one
direction and
spaced ½ inch
apart.
Weave the remaining
strips of pastry over
and under the first
strips. Flute the
edges.
15. A roll-in dough method is used in making
puff pastries. The dough must be rolled,
folded, rolled again, layered with butter,
refolded and re-rolled numerous times to
create a very flaky product.
Puff pastry dough must be
kept cold, cut with a very sharp
knife, chilled before baking.
The famous Napoleon dessert
consists of layers of puff pastry and
sweetened creams.
16. Phyllo (FEE-low)
dough consists of
paper-thin sheets of
pastry. As it bakes,
the layers separate
into delicate sheets.
Baklava is a
Greek dessert
made of phyllo
dough, nuts, and
honey.
17. Pâte à choux (paht ah SHOE)
is made by combining liquid,
butter, flour, and eggs into a smooth
batter. The mixture is then used to
make éclairs, cream puffs, and
profiteroles (pro-FEET-uh-rolls).
Cream puffs filled with
sweetened cream or
pudding.
Eclairs: piped, baked,
filled, and iced
Profiteroles, or small
round pâte à choux
pastries, are filled with
ice cream.
18. A tart is a plain or puff pastry
dish, usually filled with a sweet
filling. It is most often open,
without a top crust.
Large tarts are made with a shallow pastry. Individual
tarts are small and/or shallow. They commonly have a fruit
or custard filling. They may be made in mini-muffin tins.
19. When making a fruit pie, add
sugar to fruit at the very last
minute. The sugar extracts
moisture from the fruit, causing
it to become juicy. A juicy filling
can cause a soggy bottom
crust.
Apple seeds are encased in
shiny, hard pods called
carpels. They resemble a
popcorn hull, and are
indigestible. Use care to
remove them when coring
and slicing the apple. They
never soften during baking.
20. A red, Delicious apple is a
variety of apple grown for
‘eating’. They are quite
sweet, and the flesh is soft.
This apple would get very
mushy, if cooked.
Granny Smith (upper left) and the
smaller Jonathan apples (to the right) are
varieties grown for baking. The flesh is
firm, and retains its shape during baking.
These apples are tart. Apples, cherries,
blueberries, and peaches are common
fruits used in pies.
All apples ‘oxidize’ or
brown with exposure
to air. Use care not to
peel them too early.