Pastry And Raising Agents Flashcards
What is pastry
A mixture of fat, flour and water. The proportion of ingredients and how they are incorporated varies from pastry to pastry
Types of pastry
Short crust eg quiche Rich short crust eg fruit tart Suet eg dumping Rough puff eg sausage rolls Puff eg croissant Flakey eg mince pies Choux eg Profiteroles Filo eg spring rolls
Guidelines for making pastry
Weigh all ingredients accurately - especially important for flour.
Coldness needed, don’t let buyer melt, mix with a knife and don’t over handle.
Avoid overworking as gluten will develop too much.
Introduce as much air as possible for a light airy pastry.
Add liquid gradually.
Rest and chill in fridge before baking.
Avoid excessive flour when rolling.
Preheat oven.
What’s baking blind
Baking pastry without any filling to avoid soggy pastry when filling is added
3 types of raising agent
Mechanical
Chemical
Biological
What is a mechanical raising agent
Can be introduced mechanically or physically
How can air be introduced
Sieving Rubbing in butter Creaming butter and sugar Whisking eggs Folding
How do mechanical tasing agents work
When cooking the air bubbles created expand and push up the mixture
Uses of air as a raising
Scones
Sponge cake
What is a chemical raising agent
Between acid, alkali and liquid. Produces carbon dioxide that cats as a raising agent
Types of chemical raising
Bicarbonate of soda (bread soda)
Baking powder
What does bread soda need
It’s an alkali so needs a liquid and acid
Liquid acids = buttermilk
Uses of bread soda
Soda bread
What does baking powder need
It’s made of bread soda and cream of tartar.
It’s an acid and alkali so needs only a liquid
Uses of baking powder
Cakes and muffin
