Pastry-making Methods Flashcards

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1
Q

Ratio of shortcrust pastry?

A

2:1

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2
Q

What temperature is shortcrust pastry baked at?

A

190 degrees

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3
Q

What are the characteristics of shortcrust pastry?

A

Short-crumb + light texture

Crispy when baked

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4
Q

What is the raising agent in shortcrust pastry?

A

Air (sieving the flour + trapped during rubbing in)

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5
Q

Ratio of flaky pastry?

A

4:3

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6
Q

What temperature is flaky pastry baked at?

A

200 degrees

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7
Q

What are the characteristics of flaky pastry?

A

Layered crisp flakes

Short + crisp texture

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8
Q

What are the raising agents in flaky pastry?

A

Air (trapped between layers as dough is folded)

Steam (created between layers from fat due to high temp.)

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9
Q

Ratio of choux pastry?

A

3:1

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10
Q

What temperature is choux pastry baked at?

A

220 degrees

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11
Q

What are the characteristics of choux pastry?

A

Light and airy
Hollow structure
Crisp texture

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12
Q

What are the raising agents in choux pastry?

A

Air (beating eggs)

Steam (high water content)

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13
Q

Why is soft plain flour used in shortcrust pastry?

A

It has a low gluten content to give the pastry a short crumb

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14
Q

Why is strong plain flour used in flaky pastry?

A

It has a high gluten content to give the pastry elasticity

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15
Q

What is the function of fat in shortcrust pastry?

A

In shortcrust pastry the fat coats the flour granules resulting in a crumbly texture

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16
Q

What is the function of fat in flaky pastry?

A

Fat traps air between the layers in flaky pastry

17
Q

Why is salt used in pastry?

A

Salt strengthens gluten

18
Q

Why is water used in pastry?

A

Water binds the dry ingredients together

19
Q

Why is lemon juice used in flaky pastry?

A

Lemon juice is added to strengthen the gluten required for rolling and stretching

20
Q

Why is pastry chilled?

A

This helps relax the gluten and set the fat, making the dough manageable and less likely to shrink