Produce Pastry Products • It is a decorative edge given to pastries

According to the resources that can be found in the

references part of this module, pastry is a dough of
flour, water and shortening (solid fats, including
butter) that may be savory or sweetened.
Sweetened pastries are often described as bakers'
confectionery. The word "pastries" suggests many
kinds of baked products made from ingredients
such as flour, sugar, milk, butter, shortening,
baking powder, and eggs. Small tarts and other
sweet baked products are called pastries. Common
pastry dishes include pies, tarts, quiches,
croissants, and pasties. (Wikipedia. Org, June 22,
2020).
Pastry is differentiated from bread by having a
higher fat content, which contributes to a flaky or MAIN INGREDIENTS IN BAKING PASTRTY
crumbly texture. A good pastry is light and airy and All Purpose Flour
fatty, but firm enough to support the weight of the
filling. When making a short crust pastry, care must Gives structure
be taken to blend the fat and flour thoroughly
Too much: Tough
before adding any liquid. This ensures that the flour
granules are adequately coated with fat and less
pastry
likely to develop gluten. On the other hand, Too Little: Gluten will not develop
overmixing results in long gluten strands that Salt -
toughen the pastry. In other types of pastry such as • flavor
Danish pastry and croissants, the characteristic
flaky texture is achieved by repeatedly rolling out a
dough similar to that for yeast bread, spreading it
with butter, and folding it to produce many thin
layers. (Wikipedia. Org, June 22, 2020).
Fat-
Method or Process in Making Pastry Product
When making pastry dough the goal is to reduce • Makes pastry tender
the formation of gluten to an absolute minimum. As • Prevents gluten from
a result, pastry chefs have taken many precautions. overdeveloping
First, pastry chefs prefer solid fats, such as butter • Too much: tough
and lard instead of oils. This is because these fats pastry
coat flour better and prevent gluten formation better
then oil. Second, the temperature of everything is
• Too little: crumbly
critical. Pastries are often made in a separate part
of the kitchen, which is kept colder than the rest of
the kitchen. Additionally, all the ingredients and PROPER FATS FOR PASTRY
utensils used are chilled beforehand, as well as Shortening
after each step of the pastry making process. It is • Flaky crust with little flavor
common to mix on a chilled marble stone, or
wooden board. Some chefs even put their hands in Butter
ice when mixing pastry dough. The mixing process • Contributes a delicious flavor
is kept to a minimum to prevent the formation of • Does not produce as flaky of crust
gluten, and not let the dough heat up too much.
Lastly, pastries are typically made with pastry flour, • Low melting point makes it difficult to work
which is a low gluten flour made specifically for with
pastries. It has 8-10% gluten, which is lower than Note: You can do a combination of the two
all-purpose flour, but higher than cake flour. This Lard
flour is typically not bleached either. (baker pedia). • Flakiest crust, however, flavor is not suitable
PASTRY TERMINOLOGY for fruit pies
Blind Crust: Oil
• Baking a pie without a filling • Crust becomes extremely fragile, without
flakiness
• You must prick the bottom of the pie crust
with a fork to prevent blistering during baking or use CHARACTERISTICS OF HIGH-QUALITY
dry beans or pastry breads to weigh down the PASTRIES
pastry Should be:
Tender
Flaky: Layers of gluten will separate layers of
fat and expanded by steam
Light and evenly browned
Pleasing flavor

HANDLING THE DOUGH

Fluting: Too much handling: Tough pastry cause gluten to
overdevelop
• Always handle gently and as little as . Press dough between hands to form 5- to 6-inch
possible disk.
. Lightly flour surface and rolling pin. Roll dough in
DO NOT: short strokes, starting in middle of disk and rolling
• Overmix the dough when adding liquid out toward edge. Rotate dough 1/4 turn to right.
• Use the rolling pin vigorously Sprinkle more flour under dough and on rolling pin
• Stretch the pastry into the pie plate as necessary to prevent sticking. Continue to roll
and rotate dough 2 to 3 more times.
(lamoehr.weebly.com) . Roll dough into circle 1/8-inch thick and at least 1
Reminder: GLUTEN is the protein formed when inch larger than inverted pie plate.
you mix flour and liquid *Place rolling pin on 1 side of dough. Gently roll
TYPES OF PASTRIES dough over rolling pin once. Roll dough over the
Pies rolling pin.
• Fruit Pies – Cherry, apple *Roll dough over the rolling pin.
• Custard Pies – pumpkin and egg custard . Carefully lift rolling pin and dough. Unroll dough
over pie plate. Ease dough into pie plate with
• Cream Pies – contain eggs and milk; fingertips. Do not stretch dough.
banana cream; chocolate cream *Carefully unroll dough over pie plate.
• Meringue Pies – cream pie with a meringue *To flute pie into a special, sunburst effect, press
topping. the edge of the crust flat. Cut slits around edge of
• Chiffon pies – contain egg whites, lemon crust at 1-inch intervals, cutting in toward center
chiffon pie. (slideplayer.com). about 1/2 inch.
*Cut slits around the edge of the crust.
One – crust pie. This is made *Roll dough larger than inverted pie plate.
putting a feel layer of dough in a *Fold dough flap under on a diagonal at each slit to
pie pan. The thin layer is first form a point.
bake and then the cooked *Fold at the slits to form a point.
feeling is added to the pie shell. *Cover pie crust with plastic wrap and
The feeling can be topped with meringue or refrigerate 30 minutes to allow dough to relax.
whipped cream, if desired. For custard and . To blind-bake crust, pierce crust with fork at 1/4-
pumpkin pies, the uncooked feeling and the dough inch intervals, about 40 times.
are big at the same time. Instead of lining up I and
Bake in a 425°F oven for 10 minutes or until set.
with dough. A layer of unbaked dough made be
Remove from oven. Gently remove foil lining and
placed over cook over uncooked fruit, vegetables,
beans. Return crust to oven and bake 5 minutes or
or a meat.
until very light brown. Cool crust completely on a
Two - crust pie. The same
wire rack before filling and finishing the pie
procedure is done as in making
according to recipe directions.
a one crust pie except that the
STEPS IN MAKING A CRUST
feeling is covered with a thin
These are the following steps in making a crust:
layer of dough. The dos and
1. Sift the flower together with salt. Then, Into the
feelings are big together at the same time apple,
mixture, put lard until it is equally distributed among
blueberry, and mango peach pies are examples of
the flour particles. Add water into the mixture until it
two – crust pie.
makes short pieces or strands of gluten. Unlike
solid fat, an oil mixes so closely with the flour
Turnovers. Two - crust is just
particles that the gluten strands are tremendously
large enough for individual
short. Thus, an oil pastry, although tender, is
servings are cold turnovers.
crumbly rather than flaky.
And these may be made by
2. To shape the dough, roll it out into a thin. Rolling
placing an uncooked feeling on
the dough serves to two purposes. One is to flatten
the half part of a thin layer of dough and the other
into layers the short strands of gluten and the tiny
half is folded over it. The edges are pinched
pieces of fat in between them. Second is that it
together to seal the turnover and then baked
steals in between layers the air which was trapped
during the mixing step.
Tarts. In making a target the
The air is essential in the dough, because, air and
same procedure is followed in
steam from the water used are the leaving agent
making a two-crust pie except
gases in plain pastry. The water is changed to
that each tart is made
steam and the air expands during baking, through
individually. The top crust may be caught into a
this, the layers are pushed apart, and tiny spaces
fancy design or shape
are left between them. This effect creates the
delicate, tender, and flaky characteristic of a good
HOW TO MAKE A SINGLE – CRUST PIE
quality pastry. (DECS IV Culinary Arts II
. Combine flour and salt in large bowl. Cut in
Experimental Edition, 1994).
shortening using pastry blender or 2 knives until
mixture forms pea-sized pieces.
. Sprinkle with water, 1 tablespoon at a time. Toss
with fork until mixture holds together. Press
together to form a ball.