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Pastry

Pastry. Chapter 19. Pastry. Pie crusts Used for tarts, turnovers, and pies Pie crusts Used for entrée dishes such as quiche or pot pies Puff pastry Used for French pastries or Danish pastries. Plain Pastry. Good quality pastry should be Flaky Tender. Flakiness. Affected by

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Pastry

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  1. Pastry Chapter 19

  2. Pastry • Pie crusts • Used for tarts, turnovers, and pies • Pie crusts • Used for entrée dishes such as quiche or pot pies • Puff pastry • Used for French pastries or Danish pastries

  3. Plain Pastry • Good quality pastry should be • Flaky • Tender

  4. Flakiness • Affected by • Solid vs. liquid fat • Consistency of solid fat • Type of flour • Proportion of water • Degree of mixing • Method of mixing • Number of times dough is rolled

  5. Tenderness • Minimize gluten development • Fat interferes with hydration of gluten proteins • Mixing techniques to promote tenderness

  6. Ingredients in Plain Pastry • Flour • All purpose or pastry flour • Water • Too much water - then too much gluten development • Too little water - then dough is dry and crumbly • Fat • Liquid oils • Tenderizing but do not provide flakiness • Butter and Margarine are 80% fat • Solid fats should be cold but still plastic • Lard and shortening

  7. Mixing Techniques • Traditional • Cut fat into flour • Add water with minimal mixing • Gather into ball • Refrigerate then roll out • Note: Avoid over mixing and over handling • Modified mixing method • Hot water and oil methods • Puff pastry

  8. Rolling • Generally best to refrigerate dough first • Use the least amount of flour needed to prevent crust from sticking when rolling out • Place into pan without stretching • Fill and bake • If baked without filling, prick (dock) shell • Provide air vents in top crusts of fruit pies

  9. Baking • Usually a hot oven (425° or 450°F) • Preventing soaked crusts • Use of microwave oven • Prepared pie crusts

  10. Other Types of Pastry and Crusts • Crumb and cookie • Ingredient ratio = • 1 part melted butter • 2 parts sugar • 4 parts crumbs • Use less sugar if sugar cookie crumbs • Sweet tart crusts

  11. Other Types of Pastry and Crusts • Puff Pastry • Rich dough that separates into many light, crisp layers when baked • Steam is the leavening agent • Phyllo Dough • Paper thin pastry, bland in flavor, used in Mediterranean, Middle Eastern, and Central Asian dishes • i.e. baklava • Keep moist while using

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