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Easy as Pie

Easy as Pie. Page 2 & 3 in Pastry Packet. 1. 4 ingredients for pastry. Flour Salt Water Shortening. 2. Why use all-purpose flour? There is enough gluten. 3. How does gluten develop? Mixing the flour and water. 2. & 3. Flour usage and gluten development.

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Easy as Pie

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  1. Easy as Pie Page 2 & 3 in Pastry Packet

  2. 1. 4 ingredients for pastry • Flour • Salt • Water • Shortening

  3. 2. Why use all-purpose flour? There is enough gluten. 3. How does gluten develop? Mixing the flour and water. 2. & 3. Flour usage and gluten development.

  4. 4. Gluten gives dough ELASTICITY. 5. How does shortening effect gluten? It shortens the gluten strands to make them more tender. 4, 5 & 6. Gluten and shortening. 6. Shortening gets its name because it shortens the strands.

  5. 7. What is the purpose of shortening in pastry? • It makes the pastry tender, flaky and rich. 8. Use a PASTRY BLENDER to cut shortening into flour.

  6. 9. What direction do you use to roll out dough? Roll from the center to the outside. 10. Why lift the rolling pin when you reach the edge? To keep the dough at an even thickness. 9, 10 & 11 Rolling out pastries. 11. To keep the dough circular, gently push the edges in as you roll.

  7. Ceramic 12. What types of pans? • Use glass, enamel, dark and dull pans. • WHY? • They absorb heat and promote browning of the crust. Glass Dull Dark

  8. 13. Why cut slits in top crust? • To release steam during cooking. • 14. How to prevent over-browning of crust. • Cover the edges of crust with foil.

  9. 15 & 16 - Baking your pie • 15. Bake pies at 425 degrees F. • 16. To prevent shrinking or puffing – pierce the sides and bottom with fork before baking.

  10. 17. Evaluate a pastry. • Appearance – Golden browned crust • Flakiness – Flakes should be layered throughout the crust • Tenderness – Crust cuts easily and holds its shape • Flavor – Delicate, pleasant taste

  11. 18. Ingredients in meringue • Egg whites (room temperature) • Sugar • Cream of tartar • Why room temperature? • Gives good volume to the egg whites when beaten. If not they take longer to make full.

  12. 20. What is a “weeping” meringue? • Little beads of moisture that seep out of the meringue.

  13. 21. Judging meringue • High and fluffy • Delicate brown • Cuts easily • No shrinking • No weeping

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