Pastry making notes
Pastry Making
What is pastry?
Pastries are usually baked as shells or cases for other foods
What are the main ingredients used in pastry making?
All pastries contain flour, fat and a liquid. The liquid is usually water but egg can also be used for some pastries. The amount of fat to use depends on the type of pastry being made.
Types of pastry are:
Shortcrust pastry
Puff pastry
Flaky pastry
Rough puff pastry
Choux pastry
Filo pastry
Suet crust pastry
Hot water crust pastry
Pate sucree pastry
Flan pastry
Sweet pastry dish: apple and blackberry pie
Savoury pastry dish: bacon and blue cheese Danish tarts
What are the nutritional values of pastry?
Pastry is high in fat and carbohydrates however it is not a good source of protein. Therefore you need to supply that by your filling.
What are the most important points to remember when making pastry?
Make sure your ingredients and hands are as cold as possible
Handle pastry as little as possible
Pastry cannot be too thick
The importance of:
A. Sifting the flour: This is important as you have to make sure your pastry is as light as possible. By sifting the flour your adding air to your pastry mixture, this is important as there is no other raising agent used in pastry.
B. Rubbing in the fat: This is important as the mixture will not be light if there are clumps of butter/fat left in your pastry dough. It will also be uneven when rolling out.
C. Using cold water: If you use cold water it prevents the butter from melting and turning into liquid. If it does that, the pastry will not be as delicate and flaky. By using cold water the pastry will remain hard, delicate and crumbly.
Characters of good quality pastry:
Light
Flaky
Tender
Snack using shortcrust pastry: Mini raspberry tarts
What do we mean by ‘Baking Blind’?
Blind baking means to pre-bake a pastry shell before it is filled to protect the bottom of your tart, pie or quiche from turning soggy.
What is pastry?
Pastries are usually baked as shells or cases for other foods
What are the main ingredients used in pastry making?
All pastries contain flour, fat and a liquid. The liquid is usually water but egg can also be used for some pastries. The amount of fat to use depends on the type of pastry being made.
Types of pastry are:
Shortcrust pastry
Puff pastry
Flaky pastry
Rough puff pastry
Choux pastry
Filo pastry
Suet crust pastry
Hot water crust pastry
Pate sucree pastry
Flan pastry
Sweet pastry dish: apple and blackberry pie
Savoury pastry dish: bacon and blue cheese Danish tarts
What are the nutritional values of pastry?
Pastry is high in fat and carbohydrates however it is not a good source of protein. Therefore you need to supply that by your filling.
What are the most important points to remember when making pastry?
Make sure your ingredients and hands are as cold as possible
Handle pastry as little as possible
Pastry cannot be too thick
The importance of:
A. Sifting the flour: This is important as you have to make sure your pastry is as light as possible. By sifting the flour your adding air to your pastry mixture, this is important as there is no other raising agent used in pastry.
B. Rubbing in the fat: This is important as the mixture will not be light if there are clumps of butter/fat left in your pastry dough. It will also be uneven when rolling out.
C. Using cold water: If you use cold water it prevents the butter from melting and turning into liquid. If it does that, the pastry will not be as delicate and flaky. By using cold water the pastry will remain hard, delicate and crumbly.
Characters of good quality pastry:
Light
Flaky
Tender
Snack using shortcrust pastry: Mini raspberry tarts
What do we mean by ‘Baking Blind’?
Blind baking means to pre-bake a pastry shell before it is filled to protect the bottom of your tart, pie or quiche from turning soggy.