Rough Puff, Suet And Hot Water Crust

Question 1

Why is it important to keep the sides straight and corners square when making layered pastry

Answer 1

To ensure an even rise

Question 2

Why do you chill/ relax lay red pastry after every 2 rolls and folds (2)

Answer 2

Firm up butter
Relax gluten

Question 3

How can you tell flaky pastry is cooked?

Answer 3

Well rise, golden brown, firm at sides

Question 4

What is a detroumpe

Answer 4

Based pastry for lawyered pastry before it has been rolled and folded

Question 5

Why is hot water crust similar to choux?

Answer 5

Hot liquid is used to form the pastry, need to work quickly to avoid it becoming greasy

Question 6

Why can hand raised pastry burst open on baking?

Answer 6

If it is stretched too thin in areas and not worked evenly over the dish

Question 7

Why can hot water crust crack on hand raising?

Answer 7

If it hasn’t been smoothed out before chilling in discs.

Question 8

What is the different between direct and indirect methods of steaming?

Answer 8

Direct- food isn’t in contact with the water just the steam

Indirect- the food isn’t in contact with the steam- sits on a trivet in a sealed contained. Much longer more gentle method

Question 9

What is suet pastry?

Answer 9

Pastry made using suet animal fat

Question 10

How to prepare a pudding basin for steaming?

Answer 10

Grease proof paper around the basin and covered tightly with foil to prevent any water entering

Question 11

What is laminated dough?

Answer 11

Production of many thin layers of dough of water and flour, separated by even and very fine layers of fat, usually butter.

Question 12

What caused laminated doughs to puff up?

Answer 12

The water in the butter vaporises to create steam which caused the pastry layers to puff up on impact from the steam.

Question 13

What is a detrempe?

Answer 13

Base layer to layered pastry without butter addition

Question 14

How much water for puff pastry?

Answer 14

105-110ml

Question 15

Why do we use cold water when making puff pastry dough?

Answer 15

To minimise the development of gluten (warm water to encourage gluten development)

Question 16

Stages of puff [astry making

Answer 16

1. make detrempe - 105-110ml cold water
2. Brief knead - 20 30 minutes relax in the fridge (will make it easier to roll)
   3.rolll out to rectangle
3. incorporate butter like a pizza box
4. Roll out then fold
5. 6 rolls and folds in total

Question 17

Why is it important to use cold and pliable butter when making puff pastry?

Answer 17

So butter doesn’t melt into the dough as you will lose the layers

Question 18

Why is a little acid added to puff dough?

Answer 18

Strengthens gluten
Prevents grey discolouring

Question 19

Why must you chill pastry before baking?

Answer 19

Will prevent butter leaking out and a greasy finish

Question 20

What temp and shelf do you bake puff pastry at?

Answer 20

Preheat to 220, down to 200, top third

Question 21

What would happen if your detrempe was too hard when tying to incorporate butter?

Answer 21

Butter would break through

Question 22

What if detrempe was too soft

Answer 22

Butter would leak or not flow evenly

Question 23

How can you tell puff is cooked?

Answer 23

Well risen, sides are firm, deep golden colour

Question 24

Why mark a layered pastry

Answer 24

All layered pastry shatters when it bakes, by indenting gives a chosen line of weakness to follow

Question 25

Why would a puff pastry look similar to shortcrust?

Answer 25

Butter too firm when incorporating so it has broken through the layers and destroyed them

Question 26

Layers visible in puff but not well risen

Answer 26

Oven door opened too soon or underbaked

Question 27

Greasy pastry?

Answer 27

Not chilled before baking

Question 28

Tough puff pastry?

Answer 28

Too much water added to detrempe
Pastr overworked
Pasty not sufficiently rested before baking

Question 29

Pastry is unevenn/ has a scabby appearance

Answer 29

Detrempe too dry, not wrapped closely enough when chilling