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Pastry Making. *Shortcrust *Rough Puff . Pastry types. Pastry is basically a dough made from flour, fat, s alt and water which is then used as a base, cover or envelope for sweet or savoury fillings. On the syllabus we are asked to look in detail at - Shortcrust pastry and
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Pastry Making *Shortcrust *Rough Puff
Pastry types Pastry is basically a dough made from flour, fat, salt and water which is then used as a base, cover or envelope for sweet or savoury fillings. On the syllabus we are asked to look in detail at - • Shortcrust pastry and • Rough Puff pastry There are more types e.g. Choux / Filo / Suet / flaky / hot water crust etc. but extensive knowledge about these is not needed.
Common Ingredients / Functions Flour • Soft plain flour (low gluten) is used in shortcrust pastry to give a short crumb • Strong plain flour (high gluten) is used in Rough Puff pastry to give an elastic dough • Flour forms the structure of the dough
Common Ingredients / Functions Fat • The fat coats the grains of flour resulting in a crumbly texture • Fat helps to trap air between the layers of rough puff pastry • Fat adds colour / flavour
Common Ingredients / Functions Water • Binds the dry ingredients together • Lemon juice – added to rough puff pastry – helps to strengthen the gluten to help roll / stretch the pastry (OTHER LIQUIDS can be added including milk and egg)
Common Ingredients / Functions Salt • Adds flavour • Strengthens gluten
Methods Short crust pastry is made by the rubbing-in method Rough puff pastry is made by making a dough from ..... flour, small cubes of fat, water and lemon juice • This is then folded and rolled several times to get layers • The edges are sealed to prevent air escaping • The pastry is cooked at a high temp causing the fat to melt • The fat is absorbed by the flour leaving pockets of air • The air expands in the heat and water converts into steam which expands – this gives the layers
Faults Shortcrust - Hard and/ or tough pastryDue to too much liquid, too little fat, over-handling or insufficient rubbing in • - Soft and crumbly pastryToo little water; too much fat or self-raising flour used instead or plain • - Shrunk pastryExcess stretching during rolling out • - Soggy pastryFilling too moist or sugar in a sweet pie in contact with pastry • - Sunken PieOven temperature too low; cold pastry put over hot filling; too much liquid in filling or too little filling • - Speckled pastryUn-dissolved sugar grains in enriched pastry crust
Faults Rough Puff- Pastry has not flaked wellOven temp. too cool Insufficient liquid Pastry folded and rolled unevenly Pastry not rested sufficiently Pastry folded too thinly • - ShrinkageDough not relaxed enough after rolling out and make-up
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