Chapter 24 Flashcards
What is Lamination ?
The arrangement of alternating layers of fat and flour in rolled pastry dough. During baking, the fat melts and leaves empty spaces for steam to lift the layers of flour, resulting in a flaky pastry.
What is plain pastry
Pastry made for producing piecrusts, quiches, and main-dish pies.
What is puff pastry?
A delicate pastry that puffs up in size during baking because of its many alternating layers of fat and flour.
What is mealy ?
A pastry made with grainy or less flaky texture, created by coating all of the flour with fat.
What is Streusel topping
A crunchy, flavorful topping that can be strewn over the top of pies; it is made by combining flour, butter or margarine, brown sugar, and possibly spices (cinnamon) and chopped nuts (pecans, walnuts, or almonds).
What is blind bake?
To bake an unfilled piecrust.
What is glaze
(1) A flavoring obtained from soup stock that has been concentrated by evaporation until it attains a syrupy consistency with a highly concentrated flavor. A sugar-based icing poured over pies or pastries that hardens to provide flavor and structure.
Characteristics of nonlaminated pastries
Plain pastry:
Pie or shortcrust pastry
More compact and crumbly than light and flaky
Hot water crust pastry: less flaky consistency b/c lard is melted in boiling water
Short or sweet dough pastry: More sugar to create a sweeter flavor and more crumbly crust.
Examples of Nonlaminated pastries
Brioche pastry: from a sweet yeast dough that is not laminated
Choux pastry: a thick paste than a dough
Characteristics of lumination
Puff pastry: No yeast or chemical leaveners, leavened by the expansion of moisture and air,↑ up to 8 times, extensive lamination
•
Quick (blitz) pastry: Napoleons, tart shells
•
Phyllo (filo) pastry
–Baklava, patatopita, spanakopita, and tiropita
Croissant pastry: from a laminated yeast dough
Danish pastry: yeast leavened puff pastry with sweet filling
what is Galette
Free-form pies made without pans. The dough is rolled out like a large cookie; the fruit fills the center, but a 2-inch border is left that is then pleated in folds over the fruit, which shows through the center.
what are tenderizers and tougheners in flour mixtures?
Tenderizers:
Acid
Egg yolk
Fat
Sugar
Tougheners:
Egg white or whole egg
Flour
Milk
Water
The role of fat in producing flaky pastry
• Water in the dough turns to steam upon baking.
• The layering fat creates an impervious layer.
• The steam stays inside each dough layer, forcing it to expand because of the pressure it develops underneath each impervious fat layer.
• Fat melts and is absorbed by the dough, improving the eating properties of the pastry.
how to make a flaky and tender pastry
Flaky :
Tender pastry results when fat (such as oil) mixes thoroughly
with the flour.
Flaky pastry is achieved when cold fat (such as butter) is cut
into pea
- size balls and lightly combined with the flour.
Tender:
The ease with which pastry gives way to the tooth
• Fat increases tenderness by inhibiting gluten development
• To achieve maximum tenderness: fat must thoroughly combine with flour
The functions of pastry ingredients liquid
Usually water or milk
- Leavens, hydrates, and provides crust crispness
- Hydrates protein so gluten can develop
- Dissolves the salt
- Use as little liquid as possible
• Too much water causes shrinkage and tough crust
• More liquid needed at higher altitudes
The functions of pastry ingredients Eggs
High in fat, tenderize pastries
- Whole eggs or whites make pastry tougher
- Add color, flavor, and richness
- Mix yolk with water and brush for golden crust
The functions of pastry ingredients Salt
Only function is to add flavor
- Can be omitted, but then crust not flavorful
The functions of pastry ingredients sugar
Sweetens pie or pastry flour mixture
- Not always added to pastry
- Acts as tenderizer
• Competes with flour for water and prevents gluten formation
the characteristics of starch-based thickeners for fillings (Arrowroot, cornstarch, Clearjel®, Tapioca,)
• Arrowroot: low b.p. of the high-gloss starch; undesirable for fruit filling b/c it will thicken before the fruit boils
• Cornstarch: low-gloss thickener, acidic ingredients interfere with the ability to gel; might leave a “starchy-tasting”residue
• ClearJel®: resists from breakdown from acidic ingredients; stable to high temperature; reduces the tendency of weeping
Tapioca: quick-cooking (pearl) and powder
Know what starch-based thickener should not be used for fruit pies
Arrowroot
how to prepare a pâte à choux
The liquid, usually water, is combined with the fat and salt in a saucepan and heated to boiling (Figure 24-7). As the mixture boils, the flour is added (often all at once) and constantly stirred to keep lumps from forming. The paste is then
cooked and stirred for about 3 minutes until it is sufficiently dried out to pull away from the sides of the pan. The paste is then transferred to a bowl, where it must be allowed to cool only slightly before eggs are added, one or two at a time. When the dough is glossy and soft enough, it is placed in a pastry bag, which is used to extrude it onto the baking sheet into small rounds for cream puffs or long, narrow shapes for éclairs. During baking, pâte à choux expands in such a way as to leave a hollow center. This will be filled with whipped cream for cream puffs or cream filling for éclairs. The top is covered with a chocolate syrup.
how to chill the dough and what rolling surface is best for rolling
Chilling the dough: allows flour more time to rehydrate & the gluten strands to relax
Rolling surface: cold surface is best
what are ingredients for glazes and crumb toppings
Glazes: combining confectioner’s sugar, heavy cream, corn syrup, and a flavoring
• Crumb toppings: flour, butter, sugar, and salt
what are the best pans and how many slices of pie can be produced for each pan
Pan: PyrexTM glass pans or pans with dull finishes are best
8-inch pan= 4 or 6 slices of pie
9-inch pan= 6 or 8 slices of pie
10-inch pan= 8 or 10 slices of pie
