Pastries

Hey Jammers! You may think I am going to make a post about Pink Treasure or Roses, but I'm not, because you probably already know because of EVERY OTHER ANIMAL JAM BLOG. 
While Aldan may be filled with "beans and tacos," at my school, at least within my slightly insane (Everyone thinks their friends are insane; we're just a bunch of lunatics.) friend group, the trending joke is "pastries".
A boy in my class started it with "CAKE". Then, we had a competition on who could name the most desserts. Of course, I won, naming  cookies, biscuits, gelatins, pastries, ice cream, pies, pudding, and candies. There was no rule for not having Wikipedia open...
Then, I convinced another boy I was a pastry genius. (We were talking through Google Docs during class with a few other kids.) He said, "I thought you actually knew all that stuff, but then you started typing extremely long things in an extremely short amount of time."

Anyway, my point is, anyone want to learn about pastries? It is after all, Fat Tuesday, if you know what that is...

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar,milk, butter, shortening, baking powder, and/or eggs. Small tarts and other sweet baked products are called "pastries." 
Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties.
Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers of folds.
That's enough desserts for now!

Hugs,