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At first margarine came in a plastic pouch with a "pill" of coloring. You would pop the button through the bag and proceed to mix the color into the margarine so it could be yellow like butter. This must have been in the late 40's or early 50's.
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∙ 15y ago
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∙ 13y agoNo - clarification (of butter) involves removing the milk solids from the butter; milk solids become obvious when the butter melts. Margarine is a oil and water emulsification - as such it contains no milk solids (as it contains no dairy) to remove during clarification. Hence it cannot be clarified.
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∙ 12y agoMargarine and butter are both fats that are solid at room temperature. Butter is a dairy product, derived by a process of separating the fat from the liquid milk. Margarine is a manufactured product, usually made from one or more types of vegetable oil that is altered to maintain solid form, then flavored and colored to resemble butter.
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∙ 15y agoa spread made chiefly from vegetable oils and used as a substitute for butter.
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∙ 15y agomargarine which have not been hydrogenated and contains less transfatty acids
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∙ 15y agoIts a substitute for butter usually made from oils that is used in certain foods and made from salt See a related link for more details.
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∙ 11y agoIt's the cheese that comes out of jules micaleffs butt cheeks
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Does the amount of pastry margarine used effect the quality of a puff pastry product?
Yes, it would. For best results, use the amount of margarine called for in your recipe.
How do you make pastry?
you mix flour, water and margarine/butter together. put it in the pastry design you want cook it then you get a pastry!
Is pastry margarine used for puff pastry because it freezes well or has high melting point?
Pastry margarine performs better than butter in making puff pastry because of its high melting point. It does not melt quickly, thus allowing time for the puff pastry dough to rise sufficiently high while not making it heavy and soggy. Then as the temperature increases, the pastry margarine will then melt and infuse into the risen pastry, giving it its scrumptious flavor.
What is the substitue of uni puff pastry?
actually unipuff is palm oil margarine it is a fake brand name which is only used in pakistan……so any margarine contains palm oil as ingredient is unipuff
Is dough pastry made with margarine or butter?
Pastries are typically made with butter because it makes them quite flaky and they brown well. ALso, since the other ingredients in most types of pastry are just flour and salt (and maybe yeast), butter has a lot to do with the flavour. Margarine based pastry will taste different and may not be quite as flaky. Good quality bakeries probably only use butter, while a lot of commercial products are made with margarine or other fats/oils. Read the lable to find out.
What is a Margarine carving?
Margarine carving is when people have a big block of butter and carve it like ice sculptures. They use a butter knife and it can take many hours to complete.
How is pastry made from margarine different from pastry made from butter?
Produces a less 'short' and less flaky result as the fat content is lower. May also rise / have less air separation between the layers (for example in puff pastry) due to the difference in the amount of water that is present and available for evaporation. The pasty may feel denser in texture and more solid in the mouth than pastry made with butter.
What is the recipe for cornflake cake that i used to have at school it wasn't made with chocolate i think it was made with golden syrup but not sure any suggestions?
Served with custard - yummy! Yes topping was made with golden syrup and a shortcrust base! Here is the recipe -Shortcrust Pastry: * 180g of Flour * 40g of Margarine * 40g of Lard * 30ml of Water Filling: * 110g of Syrup * 80g of Cornflakes * 110g of Red Jam (strawberry or raspberry) * 40g of Margarine * 30g of Sugar # Line the tart trays with the shortcrust pastry and crimp the edges. # Prick the pastry and bake the cases blind, for approximately 20 minutes at 400F/200C. # Melt the margarine, sugar and syrup in a double saucepan, then stir in the cornflakes. # Spread a thin layer of jam over the pastry cases and place the cornflake mixture on top. # Return the tarts to the oven for 5 minutes to allow the mixture to set.Serve with lovely hot custard and be transported back to school! Enjoy!
What are four types of pastry?
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
What is the function of margarine in cake?
The function of margarine in pastry is how the pastry becomes light and crunchy. As the butter or margarine is folded into the dough it makes pockets. Once the pastry is heated the butter melts out into the dough leaving the space it once occupied as a solid.
What are the disadvantages to margarine?
what are the disadvantages of margarine
