Pastries

Pastries

• 1.
  Mary Jane Bacay
• 2.
   What is pastry? A large variety of baked crusts made from doughs rich in fat  5 examples of pastry  Cream puffs  Puff pastry  Danish & French pastries  Rich yeast & cake-type sweet rolls  Pies
• 3.
   2 main types of pastry  Plain Pastry  Golden-brown flaky (blistered) surface  Tender  Usually used for pies  Puff Pastry  Extra rich  Extra flaky  Used for special pies or fancy tarts
• 4.
   All-purpose flour  A firm “fat”  Usually vegetable shortening or lard  A small amount of water 2 Tbsp. for each 1 cup of flour  Salt
• 5.
   Purpose of flour in a recipe?  Gluten of the flour forms the structure of the pastry  Which fats are used to make pastry?  Vegetable shortening or lard  Why wouldn’t you use butter or margarine?  They produce a less tender pastry  Lard produces the most tender pastry  Oil makes a mealy pastry
• 6.
   Purpose of water in pastry  Provides moisture needed to develop gluten  Purpose of salt in pastry  Contributes to the flavor of pastry  Has no influence on flakiness or tenderness
• 7.
   The gluten in the flour forms a structure in which entrapped air and moisture expand during baking, giving a blistered effect that is characteristic of flaky pastry.  Too much flour will produce a tough pastry
• 8.
   Fat...  coatsthe particles of flour  Separates the gluten strands  “Shortens” (makes tender) the pastry  Too much shortening  Fragile & crumbly pastry  Too little shortening  Tough pastry
• 9.
   Too much water  Pastry will be tough  Too little water  Pastry will be dry, crumbly, and difficult to roll
• 10.
   Temperature of ingredients  Room temperature = more tender pastry  Overmixing the ingredients causes gluten to overdevelop & a tough pastry
• 11.
   Conventional  Combine flour & salt  Cut fat into flour mixture with pastry blender until shortening is the size of small peas  Sprinkle water, 1 Tbsp. at a time over flour mixture  Mix lightly with a fork and form a loose ball  Hot-water  Oil
• 12.
   Handle the pastry as little as possible to avoid toughening it  6 steps in rolling pastry: 1. Gather dough into a firm ball 2. Flatten dough ball with palm of hand 3. Roll pastry from the center toward the edge 4. Roll gently until pastry is 1/8 inch thick & 1 inch larger than pie pan 5. Fold pastry into “fourths” 6. Unfold pastry into pie pan, pressing on the sides & bottom  Do not stretch the pastry because it will cause shrinking during baking
• 13.
   Flute: Pinching the edge of the pastry with your fingertips to retain filling and create an attractive edge.  Hook the points of the fluted edges under the pan rim to minimize shrinking during baking.  Prick the bottom & sides of the pastry used for a single-shell pie before baking  Prevents puffing during baking  Slit the top of a two-crust pie to allow steam to escape during baking  Cover the fluted edge with a 1½-inch strip of foil to prevent overbrowning
• 14.
   If only 1 rack is needed to bake a pie, place it in the center of the oven  If 2 racks are needed to bake pies  Arrange racks evenly in the oven  Arrange the pans to allow the heat to circulate  Good pastry  Evenly browned  Blistered surface  Crisp & tender
• 15.
   Dessert  FruitPie  Custard Pie  Tart  Accompaniment  Pastry cut into strips or fancy shapes  To garnish salads or soups  Main Dish  Quiche  Chicken Pot Pie
• 16.
   Nutrients  Allpastries contain a high proportion of fat  Contribute energy & calories to the diet  Storage  Store unused chiffon, custard, & meat pies in the fridge  Both baked & unbaked pies can be frozen  Wrap them in freezer wrap or put in freezer bags
• 17.
   4 forms of convenience pastries 1. Mixes 2. Frozen Whole pies Pie fillings 1. Canned Pie filling & canned fruits Custards 1. Ready-to-eat You can create homemade pastry mix  Combine the correct proportions of flour, salt, & shortening  Store in an airtight container  Add water when you are ready to bake a pie