例如在做面团时,说这个是"SHORT" PASTRY 不要揉太多.这个SHORT是什么意思
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DEFINITION OF SHORT PASTRY (Pâte Brisée)
Short pastry differs from short sweet pastry in that it contains no sugar and is used for the basis of savoury products.
Short pastry is made with a range of fats, butter is best for flavour and colour but is most expensive, margarine is widely used for cost mainly but special fats are used for commercial production such as shortening and cake margarine’s.
As the term implies ‘short’ pastry should be easily broken when cooked and melt in the mouth, it should be tender, light eating and dry.
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