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- Puff_pastry type Food external.
- Puff_pastry type Q2095 external.
- Puff_pastry type FunctionalSubstance external.
- Puff_pastry comment "Puff pastry, also known as pâte feuilletée, is a flaky light pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe. An "inverse puff" pastry envelope places the détrempe inside the beurrage. The resulting paton is repeatedly folded and rolled out before baking." external.
- Puff_pastry label "Puff pastry" external.
- Puff_pastry wasDerivedFrom Puff_pastry?oldid=782373611 external.
- Puff_pastry abstract "Puff pastry, also known as pâte feuilletée, is a flaky light pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe. An "inverse puff" pastry envelope places the détrempe inside the beurrage. The resulting paton is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges." external.
- Puff_pastry isPrimaryTopicOf Puff_pastry external.
- Puff_pastry country France external.
- Puff_pastry country 3017382 external.
- Puff_pastry country country-FRA external.
- Puff_pastry country 250 external.
- Puff_pastry country FR external.
- Puff_pastry country fr external.