Objectives of this slideshow: To learn about the 4 main different types of pastry used in school. To...
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Transcript of Objectives of this slideshow: To learn about the 4 main different types of pastry used in school. To...
Objectives of this slideshow:To learn about the 4 main different types of
pastry used in school.To understand the functions of flour, fat and
water in pastry making.To learn which pastry is best suited for
specific recipes.
Types of Pastry
There are four main types of pastry that we use in school:
ShortcrustRough PuffChoux pastryFilo pastry
Types of Pastry (2)This is what they look like when they have been cooked:
Other Pastries:Other pastries that are used to make food
products include:
Hot Watercrust
Suet PastryPate Sucree Pastry
Strudel DoughChocolate Pastry
Functions of Pastry Ingredients:Function of Flour:Soft, plain flour is used for shortcrustpastry to give it a short crumb.Strong plain flour is used in choux andFlaky or rough puff pastry as it contains moreGluten – this is needed to make the doughand give the pastry elasticity.Function of fat:Fat shortens the mixture in shortcrust.It traps air between the layers in flakyPastry.It adds colour and flavour.
Functions of Pastry Ingredients:Function of Water:The use of boiling water in chouxpastry gelatinises the starch causingthe dough to thicken. The water binds the ingredients together.It develops the gluten in flaky and choux pastry.
Pastry Ratio Fat Flour Water Special Points
Shortcrust 1:2 100g 200g 8 teaspoons All yellow fat / all white fat /combination e.g. ½ butter, ½ lard
Rough Puff 3:4 150g 200g 7 tablespoons + 2 teaspoons lemon juice
Suet crust 1:2 100g 200g 7- 8 tablespoons Grated suet or vegetarian suet
Choux 2:3 50g 75g 8 – 9 tablespoons Boiled fat & water, beaten egg
Hot Water 3:8 75g 200g 5 tablespoons Boiled fat and water
Pastry Proportions:
Baking Blind:When making tarts, quiches and flans you often bake the pastry ‘blind’.This is when you line the raw pastry with greaseproof paperand baking beans to preventthe pastry from rising. After15 minutes you remove the paper and beansand cook the pastry case for 5 – 10 minutes more until it is golden brown.
Shortcrust Pastry Practical:Next week you are making 3 pastry dishesQuiche, a shortcrust pastry dish, Vol au vents using
ready made puff pastry and palmiers using the left over pastry from the vol au vents.
Use the recipes on www.keswickfood.weebly.com to help you organise yourself for these 3 dishes.