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Click the first and last characters of the items you find.
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beurrage:roll-in fat
quick bread:breads leavened by chemical agents and steam
letter fold:single fold
lamination:process by which layers of butter and dough are created to make flaky pastries
biscuit method:cutting fat into flour and other dry ingredients
viennoiserie:has classes of laminated and non-laminated dough
detrempe:the dough of laminated Viennoiserie
tunneling:long diagonal holes in pastry
egg wash:prevents skin from forming and enhances crust color
croissant:can be a traditional crescent or stuffed
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- cutting fat into flour and other dry ingredients
- long diagonal holes in pastry
- prevents skin from forming and enhances crust color
- can be a traditional crescent or stuffed
- breads leavened by chemical agents and steam
- roll-in fat
- has classes of laminated and non-laminated dough
- single fold
- the dough of laminated Viennoiserie
- process by which layers of butter and dough are created to make flaky pastries
|
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PuzzleFast.com, Noncommercial Use Only
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U | V | L | T | O | E | E | A | N | B | W | X | K | I | B | K |
G | T | N | A | E | I | R | T | O | K | V | P | P | E | M | B |
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U | Z | K | X | I | Q | F | I | H | I | M | P | W | E | K | G |
T | X | H | E | T | U | X | W | N | F | O | P | S | R | R | D |
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H | A | Q | U | I | C | K | B | R | E | A | D | U | T | S | C |
- BISCUITMETHOD
- TUNNELING
- EGGWASH
- CROISSANT
- QUICKBREAD
- BEURRAGE
- VIENNOISERIE
- LETTERFOLD
- DETREMPE
- LAMINATION
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© 2012
PuzzleFast.com, Noncommercial Use Only