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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 l.jpg

Pastry Making

*Shortcrust

*Rough Puff


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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.


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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


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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


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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)


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Common Ingredients / Functions

Salt

  • Adds flavour

  • Strengthens gluten


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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


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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


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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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