pastry making Flashcards
what is a pastry?
Pastry – is a type of dough made from flour, fat and water mixed together, rolled flat, shaped and baked. Pastry contains the lowest amount of flour to water. It is used for making both sweet and savoury dishes, for example, pies, tarts and patties.
dough
A dough is a flour mixture containing more flour than liquid in a proportion which enables the product to be handled or kneaded. Sometimes, fat and sugar are added. They can be divided into three main groups: quick breads, pastry and breads.
relaxing
Relax - a term used to describe the “resting period” of pastry dough to prevent shrinkage. The ball of dough should be wrapped in plastic and placed in a refrigerator for at least 30 minutes before rolling out. This will allow the elasticity, which was built during mixing, to rest.
Dredge
sprinkling flour on the board before rolling out the pastry.
Bake blind
It is a process of baking pie crust and pastry shells before adding the filling. Some pie fillings or other foods may not take as much time to cook as the crust and is added after.
seal
to close the edges of a pastry, this can be done with the back of a fork or fingertips and cold water.
Ingredients Used in Pastry Making
Flour - This is used for structure development and the development of gluten (structure). The type of flour affects the tenderness of the pastry.
● Fats - Various types of fats may be used, for example, margarine, shortening, butter or a combination of shortening and margarine. Fat contributes to flavour, colour and flakiness of the pastry.
● Water - Only very cold water should be used for pastry making. Water helps to develop the gluten in the flour and it provides steam, which acts as the raising agent when the pastry is being cooked or baked.
Choosing Ingredients for Pastry Making
- Choose a strong flour to ensure enough gluten content.
- The fat used should be fresh. If it is rancid, it will affect the flavour of the pastry.
- Ingredients should be kept at a cool temperature.
- Fillings must be of a good quality.
Tools Used in Pastry Making
Pastry Blender - Used to rub fat into flour.
Pastry Cutter Wheel - Cut strips of pastry dough, especially top of pies.
Pie Pan - Used to bake pies.
Rolling Pin - Used to flatten pastry dough.
Pastry Board - A flat surface for mixing, kneading and rolling of pastry dough.
Pastry Brush - Used for glazing pastries.
Rules To Observe When Making Pastry
Cool conditions should be maintained when making pastry.
Pastry dough should not be handled or kneaded too much for it will become tough.
Preheat the oven before baking pastry. If not, the product will be tough and greasy.
Cold water should be used to seal the edges of pastry.
Pastry to be baked blind should be pierced with a fork to prevent the formation of air bubbles and the lifting of the pastry shell.
Characteristics of a good pastry
Light golden brown colour
Lightness – not heavy, doughy or soggy Acceptable flavour
Tenderness – breaks easily when bitten or cuts readily with a fork without crumbling
Shortness- Shortcrust pastry should crumble easily without breaking up
Flakiness (in puff, rough and flaky)- layers of dough should have thin layers, flaky crust.
Rules To Observe When Making Pastry
Cool conditions should be maintained when making pastry.
Pastry dough should not be handled or kneaded too much for it will become tough.
Preheat the oven before baking pastry. If not, the product will be tough and greasy.
Cold water should be used to seal the edges of pastry.
Pastry to be baked blind should be pierced with a fork to prevent the formation of air bubbles and the lifting of the pastry shell.
