pastry

Question 1

types of pastry

Answer 1

• Nonlaminated
  
  1. Plain pastry or pie pastry used for: pie crusts, tarts, tartlets, galettes
  2. Brioche pastry
  3. Choux pastry
  • Laminated
    1. Puff pastry (quick pastry, phyllo pastry, croissant pastry, danish pastry)
    The fat is fold in… you take the dough layer (dough/butter/dought/butter)

Question 2

2 characteristics of pastry

Answer 2

• Relative high fat content: sweet rolls, puff pastry

Both flakiness and tenderness are desirabe characteristics of pastry

Question 3

flakiness

Answer 3

Flakiness: depends on an imperfect blend of fat and flour (degree of separation)
- Fat is the major contributors to flakiness of pastry by:
1. Size of its particles
2. Its firmness
3. How evenly spread
Flakiness is measure by the size of the flakes (long/short or no flake/mealy crust)

Question 4

the role of fat in producing flaky pastry

Answer 4

Ex: butter has fat and water so you when you put it in the oven, the butter melts and the water creates steam so it will create a separation of flake (why you want the butter well distribute and cold)

Question 5

tenderness

Answer 5

• Maximized when fat coats flour, preventing hydration of flour particles- therefore inhibiting gluten formation
  
  • Shortening power of a fat is related to degree of unsaturation
    More unsaturation = more tender pastries
    Oil plus grand than lard ans shortening

Question 6

fat

Answer 6

• Tender pastry occurs when fat melts more into flour
  
  • Flaky pastry is achieved with cold fat in pea-size balls
  • Tenderness increases with increasing amounts of fat
    In general, from 1/4 to 1/3 cup of fat is used for each cup of flour in making pastry of acceptable tenderness

Question 7

flour, liquid and salt + what decrease tenderness

Answer 7

• Tenderness of piecrust related to protein content of flour
  
  • The following develop gluten strands that toughen the pastry (decrease tenderness)
    1. Too little shortening
    2. Too much flour used during rolling
    3. Increasing protein content (ex bread flour)
    4. Over-manipulation of dough
    5. Increasing liquid
  • Water
    Salt

Question 8

4 steps of mixing plain pastry

Answer 8

4 steps:

1. Flour and salt sifter together
2. Cold fat cut into the mixture (using a pastry blender or a fork)
3. Cold water sprinkled one tablespoon at a time over the flour 4. When dough well mixed, wrapped and refrigerated (to chill the fat)

Question 9

mixing puff pastry

Answer 9

• 2 separate mixtures:
  
  1. Fat component of butter block (fat, flour, salt and an acid)
  2. Dough (flour, salt, water and a little fat)
     Both will be refrigerated and then folded and rolled together