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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

Pastry Making

*Shortcrust

*Rough Puff

pastry types
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
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 functions4
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 functions5
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 functions6
Common Ingredients / Functions

Salt

  • Adds flavour
  • Strengthens gluten
methods
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
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
faults9
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
puff pastry recipe ideas
Puff pastry recipe ideas

Raspberry Millefeuille

puff pastry recipe ideas18
Puff pastry recipe ideas

Spinach and cheese pasties

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