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Pastry

Pastry. Ingredients used in pastry are - Flour used as a bulk ingredient Forms structure Dextrinisation of starch Gives colour. Pastry. Ingredients used in pastry are - Fat Shortens and colours Lard shortens whilst margarine adds colour and flavour. Pastry.

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Pastry

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  1. Pastry • Ingredients used in pastry are - • Flour used as a bulk ingredient • Forms structure • Dextrinisation of starch • Gives colour

  2. Pastry • Ingredients used in pastry are - • Fat • Shortens and colours • Lard shortens whilst margarine adds colour and flavour

  3. Pastry • Ingredients used in pastry are - • Water • Binds dry ingredients • Helps form the structure • Creates steam to aid rising

  4. Pastry Ingredients used in pastry are - Salt Adds flavour

  5. Pastry • Pastry can be modified by altering the size and shape of the product • A finish can be added to improve the appearance such as brushing with egg or milk • Sprinkling with sugar on top of a sweet product • Creating a lattice or decorative edge.

  6. Pastry • Different amounts of fat to flour can produce different types of pastry • Shortcrust for quiches and jam tarts • Choux for chocolate eclairs and choux buns • Flaky for sausage rolls and vanilla slices • Suet pastry for roly-poly • Filo for spring rolls and samosas. • Hot water crust for pork pies.

  7. Pastry • Ready made pastry. Most types can be found. It is usually frozen or chilled. • You can also buy pastry mix. Advantages • Quick to use • Guaranteed quality • Reliable outcome Disadvantages • More expensive to buy • May contain additives • Has to be stored until needed.

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