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CHRM 1220 Pastries

CHRM 1220 Pastries. Basic Pastry Dough. Short Dough Sweet Dough Puff Dough Choux Paste. Basic Dough Ingredients and Their Function. Flour : protein content Fat : type and ratio Liquid : gluten; types of Salt/Sugar : flavor/color. Other Ingredients.

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CHRM 1220 Pastries

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  1. CHRM 1220 Pastries

  2. Basic Pastry Dough • Short Dough • Sweet Dough • Puff Dough • Choux Paste

  3. Basic Dough Ingredients and Their Function • Flour: protein content • Fat: type and ratio • Liquid: gluten; types of • Salt/Sugar: flavor/color

  4. Other Ingredients Sour cream: 70% liquid, add richness, tenderizes Cream cheese: 50 % liquid, tenderize Vinegar: acid, affects gluten, shelf-life Baking powder: aeration

  5. Pies and TartsTraditional, modern, American and European

  6. Dough for Pies and Tarts(Pate a foncer) • Short Dough: • Pie dough • Pate brisee • Sweet Dough • Pate sucree • Pate sable • Pasta frolla Use for cookies

  7. Making the Dough • Keep cold • Control fat size • Fraisage for extra flakiness

  8. Resting • Before rolling: Refrigerate • Before baking: Freeze

  9. Rolling and Fittingavoid gluten development

  10. Other Forms • Turnover • Galette/Crostata

  11. Crumb Dough • Cracker, shortbread • Bound with melted fat • No gluten developed • No roll

  12. Lab • Each student make: • ~ One pound batch of: • basic pie or brisee dough • Pate sucree, sable or frolla dough • Roll out small amount and bake off for comparison: color, flavor, texture, flakiness • Use preferred dough to line two pie tins: • freeze one for next week • fill and bake the other: evaluate shell of finished product

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