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Pastries

Pastries. What does the term pastry mean? . A large variety of baked crusts made from dough rich in fats. Examples: Cream puff, pie, Danish, French pastries… . Main Ingredients in Pastries. Flour - to form structure Salt - Contributes to flavor Liquid - Provides moisture

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Pastries

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  1. Pastries

  2. What does the term pastry mean? • A large variety of baked crusts made from dough rich in fats. • Examples: Cream puff, pie, Danish, French pastries…

  3. Main Ingredients in Pastries • Flour- to form structure • Salt- Contributes to flavor • Liquid- Provides moisture • Fat- Provides tenderness • Firm fat= flaky crust • Oil= Mealy, hard crust

  4. Measuring for Pastry • If you do not measure flour, fat, and liquid EXACTLY as you should, a poor quality pastry will result. • Making a basic pastry

  5. Possible Problems • Tough Pastries- too much flour, not enough shortening, or too much water • Dry, crumbly pastry = not enough water

  6. General Uses for Pastry • Desserts • Side dishes to other foods • Ingredient for main dish

  7. Dessert Pastries • Fruit Pies- usually two crusts and baked with both pastry and filling • (Ex: apple pie; blueberry pie) • Custard pies- made with filling of egg and milk, then baked along with the pastry • (Ex: cheesecake; pumpkin pie)

  8. Cream Pies- Filled with mixture that has been thickened with a starch • (Ex: banana cream pie) • Chiffon Pies- Filled with cooled gelatin mixture made from beaten egg white- the filling gets poured into an already baked shell and cooled. • (Ex: key lime pie)

  9. Pie Shells • Baked Shell- ONLY 1 layer of crust • Double Crust- 2 layers of pastry crust • Lattice top • Crumb crust- Usually made from crumbs of graham crackers or cookies

  10. *Gluten* • Gluten = A protein in flour • It develops when you moisten and stir flour. • Gluten creates a structure that traps air and hold steam during baking. • This trapped air is what makes a pastry light and fluffy. • If gluten in flour is over developed too much it will result in a tough pastry.

  11. Handling Pastries • Do not over mix dough when adding liquid. • Do not use the rolling pin too long • Do not over stretch the pie crust.

  12. Characteristics of Pastry Dough • Tender • Light Brown • Flaky crust • No too sweet

  13. Other Info • Ingredients for pies should always be cold. • Prick holes in the bottom of crust to prevent “blistering”(pricking holes releases steam and helps avoid air bubbles forming between the crust and the pan.) • Decorate edges by “fluting” • Fluting the Pie Crust • Always rollfrom middle to outside when rolling dough • Crumb crust is held with the help of a fat substance

  14. Nutrients • High in fat- Rich in energy and calories • Main dish pastries contain protein, B vitamins, and minerals • Some vitamins and minerals are from fruit and custard fillings

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