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 | | Search results for the keyword(s): pastry crimper | | | Additional Related Content | | |
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| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
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| A kitchen tool that is used to close and secure the sides of various foods that will have filling on the inside and dough on the outside. The crimper is a utensil that seals the ... |
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| A pastry made by a method different from other pastries in that the dough is made by adding flour to boiling water and butter, and then beating eggs into the mixture. The dough is ... |
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| A multi-layered pastry, which is made by combining thin layers of pastry dough with a very thin layers of butter (or other solid fat) between each layer of dough. The dough is ... |
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| Unleavened dough consisting of flour, shortening or butter, and liquid, such as puff pastry, and pastry for pies or tarts. The term is also used in reference to the sweet foods ... |
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| A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts. The ... |
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| The French term for use in describing or referencing a batter, a dough, a type of pastry, a pastry paste, or the meat (paste) of cheese.
When used to reference batter, the term ... |
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| A soft-wheat flour with a fine-texture and a high starch content. Pastry flour is finely ground, but it is not as fine as cake flour. It is available in bleached and unbleached ... |
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| A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden or ... |
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| The process of pressing together the side and top crusts of a pie, usually by pinching the pastry together in a fluted pattern. The crimped, outer edge is thicker than any other ... |
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| A large cloth made from a heavier weight cotton material that is used for rolling out pastry dough with a rolling pin. Flour is rubbed into and onto the surface of the cloth as ... |
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