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Baked dough of flour, fat, and water. There are six basic types: shortcrust, in which the fat is rubbed into the flour; suet crust, in which chopped suet is mixed with the flour; puff and flaky, in which the fat is rolled into the dough; hotwater crust and choux, in which the fat is melted in hot water before being added to the flour. Suet pastry is raised using baking powder or self-raising flour; puff, flaky, and choux pastry are raised by the steam trapped between layers of dough.

Subjects: Cookery, Food, and Drink — Medicine and Health.

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