Pastry Flashcards
what is the proportion of fat to flour for laminated pastry
three quarters fat to flour
how can the fat be added?(two ways)
- incorporated at the beginning and then just folded and rolled
- half the amount incorporated in at the start and then the remainder during the rolling and fading stages
what is the dough like of laminated pastry
laminated dough consists of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling
many things can go wrong with laminated pastry and one of those is that it has not flaked well. what causes this?
- oven temperature too cool, steam has not been produced quickly enough
- insufficient liquid added, the mixture was too dry
- pastry folded and cooled unevenly
- pastry not rested sufficiently in a cool place
- pastry folded too thinly
many things can go wrong with laminated pastry and one of those is that shrinkage happens. what causes this?
dough not relaxed enough after rolling and make up
name different types of pastry
puff, short-crust, choux, filo
when making pastry why should the kitchen, utensils and ingredients be cool
pastry doesn’t like warmth a the fat starts to melt and therefore does not trap as much air
why must the measurements in the recipe be followed exactly
as any deviation will change the outcome
why must you add a little bit of liquid at a time when making pastry
too much liquid creates a tough dough, whilst too little gives a crumbly texture
why is pastry better when its allowed to chill
once the dough is formed, chill for 30 minutes, this allows the gluten to relax and the fat to re harden, making the dough easy and less likely to shrink
why should you handle dough as little as possible
to minimise the development of gluten
what is the function of flour
forms the structure of the pastry, it is the bulk ingredient
why is strong plain flour used
high gluten content
what is the function of fat
in shortcrust pastry the fat coats the flour granules resulting in a crumbly texture
it also traps air between layers in flaky/ rough
what is the function of water
- binds the dry ingredients together
- lemon juice is sometimes added to strengthen the gluten
- retired for stretching and rolling
what is the function of salt
adds flavour, strengthens gluten
what is the proportion of fat to flour in shortcrust pastry
half fat to flour
why is block fat best for shortcrust pastry
as these contain less water and are easier to handle
what does the white fat do
provides shortness
what does the yellow fat do
adds colour and flavour
how are the fat and flour combined
the rubbing in method and mixed together with cold water
what is baking blind
this is a process where the pastry case is baked before the filling is added. we use baking beans or rice to weigh down greaseproof paper and prevent the sides from collapsing and the base from rising in the oven
many things can go wrong with shortcrust pastry such as it can go hard and have a tough texture, explain what can cause this
- over kneading or heavy handling by hand or machine
- incorrect proportions of ingredients, designated tolerances not followed, too much water added
- incorrect oven temperature
many things can go wrong with shortcrust pastry such as it can go blistered, explain what can cause this
- oven set at a too higher temperature
- fats insufficiently mixed into flour
- uneven addition of water
