Pastry. Flashcards
Contains Shortcrust Pastry and Flaky Pastry.
Why would a shortcrust pastry shrink during baking? 3 reasons.
- Pastry stretched during rolling out.
- Stretched during lining of flan dish.
- Not allowed to rest before baking.
Why would the shortcrust pastry be hard and tough? 8 reasons.
- Conditions not cool enough.
- Fat not hard enough.
- Fat melted during rubbing in.
- Not enough air incorporated during making.
- Overhandled.
- Dough kneaded therefore air pushed out.
- Rolled several times.
- Too much flour for rolling out.
Why would a flaky pastry not flake well? 6 reasons.
- Oven temperature is not hot enough.
- Uneven addition of fat.
- Mixture is too dry.
- Pastry is not allowed to rest after each roll, fold, and seal.
- Fat melted during preparation.
- Edges not sealed properly.
Why would a flaky pastry not rise evenly? 3 reasons.
- Fat unevenly distributed.
- Pastry titled in oven.
- Pastry rolled and folded unevenly.
What are the rules for making pastry? 6 rules.
- Use good quality plain flour.
- Keep everything as cool as possible.
- Measure ingredients accurately.
- Handle dough as little as possible during baking.
- Allow pastry to relax in fridge to relax the gluten.
- Use very little flour on the surface and rolling pin so as not to alter the proportions of fat to flour.
What are the changes which take place when pastry is baked? Clues:
- Fat.
- Starch grains.
- Steam.
- Air.
- Pastry.
- Gluten.
- Pastry becomes.
- Browns.
- Dextrinization.
- Fat melts.
- Starch grains gelatinise and absorb fat.
- Steam is produced from the liquid.
- Air expands.
- Pastry separates into layers.
- Gluten coagulates - because it’s a protein.
- Pastry becomes crisp.
- Browns due to egg glaze.
- Dextrinization occurs on the surface.
Where and why does dextrinization occur?
Dextrinization occurs on the surface due to the effect of dry heat.
Define gelatinisation.
Gelatinisation - starch grains absorb liquid which then bursts and gelatinizes.
What are the rules for rolling pastry? 10 rules.
- Do not turn pastry over.
- Roll in one direction - away from you.
- Turn pastry round for even rolling.
- Do not press down pastry.
- Use short forward strokes.
- Do not stretch pastry.
- Do not use too much flour for dredging.
- Roll to an even thickness.
- Lift pastry using a rolling pin.
- Do not roll too many times.
What are the proportions for shortcrust pastry?
Half fat to flour.
Why would we use the following types of flour when making shortcrust pastry:
- Plain.
- White.
- Soft.
- Wholemeal.
- Plain - No chemical raising agent is required.
- White - Contributes to a lighter texture.
- Soft - Low gluten content and gives a crumbly texture.
- Wholemeal - Contains dietary fibre, nutty flavour but gives a heavy pastry and rough texture.
Why would we use the following types of fat when making shortcrust pastry:
- Hard fat.
- Margarine.
- Butter.
- Lard.
- Hard fat - good for rubbing in.
- Margarine - Good colour and flavour.
- Butter - Contributes to good colour and flavour but is expensive.
- Lard - Does not contribute to colour or flavour but contributes to the shortness and crumbly texture because it contains little water.
Give 6 examples of shortcrust pastry dishes.
- Quiche Lorraine.
- Milk tart.
- Jam tarts.
- Cornish pasty.
- Fruit flans.
- Lemon meringue pie.
Why do we sieve flour when making shortcrust pastry, rough puff pastry and flaky pastry? 2 reasons.
To aerate the flour and remove impurities and lumps.
Why do we cut the fat into small pieces when making shortcrust pastry?
To make it easier when rubbing in.
Why do we rub fat into flour using finger tips when making shortcrust and flaky pastry? 2 reasons.
To keep the mixture as cool as possible and to combine fat and flour.
Why do we lift hands during rubbing in when making shortcrust pastry and flaky pastry? 2 reasons.
To keep the mixture as cool as possible and to aerate the mixture.
