Fucking pies

Question 1

What do these types of pastry rely on?
Plain/pie
Puff and flaky pastry

Answer 1

Plain/pie: on incorporation of pea sized balls of fat into the flour
Puff and flaky pastry : process of lamination, in which numerous folds and turns create layers of fat within the dough

Question 2

How is plain pie pastry mixed?

Answer 2

Flour and salt are sifted together and then chilled
Col fat is cut into the chilled flour and salt mixture using a pastry blender or forks, or by crisscrossing two knives together- no large chunks of butter. Also can be done using a food processor
Loose mixture is bound using small amount of water
When the dough no longer clings to the bowl- > wrapped and refrigerated for 15 min
It is then ready for rolling

Question 3

What does over mixing or adding too much water to pie pastry result in?

Answer 3

tough pastry

Question 4

describe puff pastry prep

Answer 4

fat component (butter block) and flour mixture are mixed separately, chilled and then combined together in the lamination (rolling) process
Both the butter block and the dough are refrigerated
for 30 minutes. Refrigeration keeps the fat firm and prevents it from being absorbed by the flour. After refrigeration, the dough and the butter block are
ready to be folded and rolled together.

Question 5

What does butter block in puff pastry consist of

Answer 5

fat
flour
salt
and perhaps acid
which are mixed by hand and shaped into 1/4-inch thick, 12-inch square block

Question 6

What does dough in puff pastry consist of

Answer 6

flour, salt, water and often a bit of fat

Question 7

WHICH FLOUR DOES PUFF PASTRY CONTAIN

Answer 7

both cake and AP flour
Because dough is manipulated more than plain pastry and the inclusion of cake flour lessens the likelihood that excessive gluten will form

Question 8

Flour mixture used for __ may be referred to as a paste rather than a dough

Answer 8

Flour mixture used for cream puffs and eclairs may be referred to as a paste rather than a dough

Question 9

Which pastry dough has the highest liquid proportion? What is the outcome

Answer 9

Pate a choux

High liquid proportion contributes to a very light weight of the resulting pastries

Question 10

Describe preparation of a pate a choux

Answer 10

Liquid (usually water) is mixed with fat and salt in a saucepan and heated to boiling
As the mixture boils, 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 to pull away from the sides of the pan
The paste is then transferred to a bowl -> cools only slightly before eggs are added
When the dough is soft and glossy-> pastry bag

Question 11

Problem- volume of pastries is too small

Cause?

Answer 11

Insufficient roux formation; starch insufficiently gelatinized ; batter too firm, not enough eggs added

Question 12

Problem- contours of the pastries are diluted; they expand too much laterally
Cause?

Answer 12

batter too soft, eggs added too quickly, or too many eggs added

Question 13

Problem- small volume, thick crust, dense cells

Cause?

Answer 13

lack of steam during baking

Question 14

What will over rolling result in

Answer 14

decreased flakiness, tenderness, and crispiness of the pastry

Question 15

What is the 1st step in rollin

Answer 15

Chilling

Question 16

Properly wrapped dough can be refrigerated up to __, or be frozen for up to __

Answer 16

Properly wrapped dough can be refrigerated up to 4 days, or be frozen for up to 6 months

Question 17

What are the advantages of chilling the dough?

Answer 17

Chilling the dough in the refrigerator allows the flour more time to rehydrate and gives the gluten strands an opportunity to relax so that during baking they can expand at the same rate as the gases.
Gluten is like a rubber band in that it wants to snap back after being rolled or stretched out, so refrigeration relaxes the dough and makes it easier to manipulate

Question 18

A __surface is best for rolling out the dough, which is why __rolling boards are oft en used

Answer 18

A cold surface is best for rolling out the dough, which is why marble rolling boards are oft en used

Question 19

General rolling guidelines

Answer 19

Next, the dough is placed on the rolling surface and flattened slightly on top with a hand or the rolling pin to provide a starting point. Short strokes are made with the rolling pin from the center outward in a circle until the dough is flattened to ⅛ inch thick.
Less pressure is used at the end of each roll to avoid excessive thinning of the edges. Lifting the edge of the dough intermittently and dusting the surface with fl our as needed will help prevent sticking. It is best to roll as lightly and as little as possible and to avoid rolling repeatedly in one area to obtain the desired thickness. Th is will toughen and shrink the pastry by creating too much gluten

Question 20

Rolling plain pastry

Answer 20

For plain pastry, the dough is rolled out in a circle 1 to 2 inches larger than the bottom of the pan. The wider diameter allows sufficient dough to cover the sides of the pie pan. Roll the dough one crust at a time. Once the dough is rolled, the simplest way to transfer it to the pan is to fold it in half and then in quarters to form a wedge shape

Question 21

Describe baking bottom crust

Answer 21

Bottom crusts to be baked empty and filled later must be pricked with a fork so air can escape.
Bottom crusts are not pricked if the filling is to be cooked in them, because pricking allows the filling to leak out

Question 22

If the fat does not stay as a separate layer in puff pastry , the pastry will have __ and a__

Answer 22

If the fat does not stay as a separate layer in puff pastry , the pastry will have fewer layers and a gummy texture