Pastry and cake calculators

Shortcrust, choux, puff pastry with a butter block, a sponge counted from the egg, piernik matured for weeks, the mazurek base and a twaróg sernik.

None of these rise on yeast. Shortcrust and the mazurek base are flour, cold butter and yolks with nothing to lift them. Choux is cooked in boiling water and butter and then takes more egg than flour. Puff pastry is more butter than flour, folded six times. A sponge is counted from the egg, because seven eggs is where that recipe starts, and sernik from the kilo of twaróg for the same reason. Piernik staropolski is the slow one: a honey dough that sits in the cold for weeks before it is baked.