pastry

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pastry Baked dough of flour, fat, and water. There are six basic types: shortcrust, in which the fat is rubbed into the flour; suet crust, in which chopped suet is mixed with the flour; puff and flaky, in which the fat is rolled into the dough; hotwater crust and choux, in which the fat is melted in hot water before being added to the flour (choux pastry also contains eggs and is whisked to a paste before cooking). Phyllo pastry is made from flour and water only.

Suet pastry is raised using baking powder or self‐raising flour; puff and flaky and choux pastry are raised by the steam trapped between layers of dough.

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