recipes for pastry?

Question

i dont know what its called but its like a cake but really soft and light.

Answer 1

go onto www.yummyfood.net for great pastry recipes. i have a fat free pastry on there (its american so you have to type in pie crust into the search bit), there are loads of different ones too

Answer 2

Here is how to make yummy pineapple pastries:

Ingredients: Oven Temp: 400 F/204 C
4 eggs
1 cup maida
1 cup powdered sugar
1 tsp Vanilla Essence
1 tsp baking powder
2 cake tins, 8 inch round, lined with butter paper or greased and floured

Method: Using a beater, beat eggs, sugar, baking powder and vanilla till thick and foamy.

Fold in the flour with light movements and divide mixture into the tins.

Bake in a pre-heated oven for about 15 minutes. Put in a sharp knife, and if it comes out clean, the cake is done. Cool these, sprinkle some pineapple syrup on one, layer with whipped cream and some pineapple.

Cover with the other, sprinkle juice and cover with cream all over.
If you want to know, the chef is Neeru Gupta.
Happy eating!

Answer 3

This is a personal favorite:

Super Easy Hazelnut Pastries

INGREDIENTS
1 (17.25 ounce) package frozen puff pastry, thawed
11 tablespoons chocolate hazelnut spread
1/2 cup chopped hazelnuts (optional)
6 teaspoons powdered sugar
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
Unfold the puff pastry on a lightly floured surface, and roll out to a rectangle of about 20x9 inches. Spread the chocolate hazelnut spread over the pastry, then scatter hazelnuts over the top.
Roll the long sides of the pastry rectangle toward the center; where they meet in the center, dampen with water to secure. Using a sharp knife, cut into about 1/2-inch slices; place in the baking sheet, and sprinkle with powdered sugar.
Bake in preheated oven until golden brown, about 10 to 15 minutes.

Answer 4

CREAM PUFF PASTRY

1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs

Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.

Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.

CREAM PUFF FILLING:

1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten

Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.

Answer 5

You can search for recipe for sponge cake.

Answer 6

Half fat to flour
(4 oz butter/lard to 8 oz plain flour)
Good for quiches

Answer 7

Title: Pastry Trimmin's Treats
Categories:
Yield: 1 Servings

Pastry trimmings
Sugar
Cinnamon

Place assorted shapes of trimmings from your pie on a cookie tin. Sprinkle with sugar and cinnamon and bake about 15 minutes. Serve warm. The kids will eat these all up in a hurry, so get yours first!

Pate Choux (Éclair Paste)

Ingredients:
Milk 1 lb
Butter 8 oz
Salt 1 tsp
Bread Flour 12 oz
Eggs 20 oz

Procedure:
1. Combine the liquid, butter and salt in a heavy saucepan. Bring the mixture to a full, rolling boil.
2. Remove the pan from the heat and add the flour all at once, stir quickly.
3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to the bowl of a mixer.
5. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140 F, which is still very warm, but not too hot to touch.
6. At medium Speed, beat the eggs in a little at a time. Add no more than a quarter of the eggs at once, and wait until they are completely absorbed before adding more. When all the eggs are absorbed, the paste is ready to use.
7. Optional - If a sweeter product is desired, add 1/2 ounce sugar in step one.
Yield should be 3 pounds and 8 ounces.

Uses
Cream Puffs, making cream puffs, procedure:
1. Line sheet pans with non-stick baking mat. Do not grease a metal pan, the grease will cause the dough to flatten.
2. Fit a large pastry bag with a plain tube and fill the bag with éclair paste.
3. Pipe out round mounds of dough about 1.5 inches in diameter onto the non stick baking mat, or if you preferred, drop the dough from a spoon.
4. Bake at 425 F for 10 minutes, (VERY IMPORTANT) lower heat to 375 F until mounds are well browned and very crisp.
5. Remove from the oven and let cool slowly in a warm place.
6. When cool cut a slice from the top of each puff. Fill with whipped cream, pastry cream, or other desired filling, using a pastry bag with a star tube.
7. Replace tops and dust with confectioners' sugar.
8. Fill as close to service time as possible. If cream puffs must be held, keep refrigerated.
9. Un filled and uncut puffs, if thoroughly dry, may be held refrigerated for a week in plastic bags.

Éclairs, making éclairs, procedure:
1. Procedure as for cream puffs, except pipe the dough out into strips about 3/4" wide and 3 to 4 inched long. Bake as cream puffs.
2. Fill baked, cooled éclair shells with pastry cream. Two methods may be used:
a) Make a small hole in one end and fill with a pastry bag or a doughnut filling pump.
b) Cut a slice lengthwise from the top and fill with a pastry bag.
3. Dip the tops of the éclairs in chocolate fondant.

CREAM PUFF PASTRY
1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs

Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center. Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.
Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.

CREAM PUFF FILLING:
1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten

Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.

Pastry Cream, ingredients:
Milk 1 Pint
Vanilla Extract 1/2 Tsp
Cornstarch 4 Tbsp
Sugar 4 oz
Salt 1/4 Tsp
Eggs 2 Each

Pastry Cream Procedure:
1. Place the milk and vanilla in a heavy bottom saucepan, bring to a boil.
2. Keeping an eye on the milk, mix the cornstarch, sugar and salt in a bowl using a wisk, Gradually add the eggs, and mix until smooth.
3. Slowly add about 1/3rd of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.
4. Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Boil a few seconds longer to make sure the raw corn starch taste has disappeared. Remove the vanilla bean, rinse and save for another use, or add vanilla extract, if used.
5. Pour into a bowl and cover with a piece of baking paper. (will keep 4 days refrigerated)
6. Yield should be 1 pound 8 ounces.

Tips
If the heat is too high or you are stirring too slow at the point when the pastry cream reaches a boil, it will lump. If this happens, pass it through a strainer immediately, before it cools.
To make a quick bavarian cream, whip 1.5 cups of heavy cream with 1/2 teaspoon of vanilla extract and fold into the pastry cream. The yield will increase to 3 pounds and 12 ounces.

Super Easy Hazelnut Pastries
INGREDIENTS
1 (17.25 ounce) package frozen puff pastry, thawed
11 tablespoons chocolate hazelnut spread
1/2 cup chopped hazelnuts (optional)
6 teaspoons powdered sugar
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
Unfold the puff pastry on a lightly floured surface, and roll out to a rectangle of about 20x9 inches. Spread the chocolate hazelnut spread over the pastry, then scatter hazelnuts over the top.
Roll the long sides of the pastry rectangle toward the center; where they meet in the center, dampen with water to secure. Using a sharp knife, cut into about 1/2-inch slices; place in the baking sheet, and sprinkle with powdered sugar.
Bake in preheated oven until golden brown, about 10 to 15 minutes.

Muffin Batter
flour, pastry 2 pounds 8 ounces
sugar 12 ounces
baking powder 2.5 ounces
salt .5 ounces
eggs, beaten 8 ounces
milk 2 pounds
butter or shortening 12 ounces
Yield 6 pound 11 ounces

Procedure:
1. Mixing method (muffin method)
2. Panning: Grease and flour tins. Fill tins half full.
3. Bake at 400 F for 20 minutes.

Variations
Raisin spice muffin, add to dry ingredients:
raisins 8 ounces
cinnamon 2 1/2 tsp
nutmeg 1 tsp
Blueberry muffins, fold into finished batter:
blueberries, well drained 1 pound
Whole Wheat muffins, adjust the flour and leavening to the following:
pastry flour 1 pound 12 ounces
whole wheat flour 12 ounces
baking powder 1.5 ounces
baking soda 2 tsp
add to liquid ingredients
molasses 4 ounces
Corn Muffins, adjust the flour as follows:
pastry flour 1 pound 10 ounces
corn meal 14 ounces

Muffin Method Mixing Procedure
1. Sift together the dry ingredients.
2. Combine all liquid ingredients, including melted fat or oil.
3. Add the liquid to the dry ingredients and mix just until all the flour is moistened. The batter will look lumpy. Do not overmix.
4. Pan and bake immediately. The dry and liquid mixtures may be prepared in advance. But once the mixtures are combined, the batter should be baked without delay, or loss of volume may result.

Check out these sites:

http://www.pastryrecipes.com/products.htm

http://www.pastrywiz.com/

http://www.compusmart.ab.ca/elien/pies.htm

http://www.uoguelph.ca/~antoon/recipes/recipes.htm

http://www.greenchronicle.com/basics/shortcrust_pastry.htm

http://www.puffpastry.com/default.aspx

http://www.pastrychef.com/

http://www.basic-recipes.com/r/pas/index.htm

http://www.yummyfood.net

Hope this helps you out.... Good Luck!

Answer 8

http://www.pastryrecipes.com/products.ht...

http://www.pastrywiz.com/

http://www.compusmart.ab.ca/elien/pies.h...
good luck...

Answer 9

try " yahoo food"