Pastry Powerpoint

Pastry Making
Pastry Making Terms

• Pastry- A dough made and baked from a
mixture of flour, fat and water. Other
ingredients such as eggs and milk may be
added to it to make it richer.
• Cut-in- method used to incorporate fat into
flour. This may be done by using a knife, fork
or pastry blender to mix in the fat into the
flour.
• Aerate- method of incorporating air into the
dough. This may be done at different stages in
the making up of the pastry. A few of the ways
are by sieving the flour, lightly lifting and
allowing flour and sugar mixture to fall back to
the bowl before adding water and during the
folding process.
• Bake Blind- to bake pastry dough without any
filling inside. This is common in making pies
and when the filling cold.
• Dredge- to coat wet or moist ingredients with

dry ones eg, sliced apples with cornstarch
when making apple pies.
• Coat- to brush on egg wash (mixture of egg
and water) onto made up pastries just before
baking them. This aids in achieving a golden
brown colour.
• Glaze- to brush on a simple syrup on the crust

of sweet pastries as soon as they are baked
and out of the oven. This produces a glossy
sheen as it becomes cool.
• Roll- this is achieved by using a rolling pin to
form a thin dough. To roll the pastry, one must
do so in one direction.
• The surface and rolling pin are lightly dusted

with flour to prevent the dough from sticking
to either of them.
• Fold- the dough is bent to over lap itself,
usually in three, for the following reasons:
1. to incorporate fat into the flour
2. To add air into the dough
3. When it is put to rest or
4. When encasing a filling
Look at the pictures below to determine
what is happening
A. C.
B. D.
E. G.
F.
TYPES OF
PASTRIES
Short Crust Pastry
Shortcrust pastry is a type of pastry often used for
the base of a tart or pie. Shortcrust pastry can be
used to make both sweet and savory pies such as
apple pie, quiche, lemon meringue or chicken pie.
Basic Recipe
o 200g Flour
o 100g Fat
o 2 tbsp Water
o Pinch salt
It is based on a "half-fat-to-flour" ratio (twice as
much flour as fat by weight). Fat (lard,
shortening, butter or full-fat margarine) is
rubbed into plain flour to create a loose mixture
that is then bound using a small amount of ice
water, rolled out, then shaped and placed to
create the top or bottom of a flan or pie.
Ideally, equal amounts of butter and lard are
used to make the pastry, ensuring that the ratio
of the two fat products is half that of the flour.
The butter is employed to give the pastry a rich
flavor, whilst the lard ensures optimum texture.
Characteristics
•Crumbly, Light, Crisp / Short
•Rub fat into flour to look like breadcrumbs and
mix in water
Flaky Pastry
• Flaky pastry is a light and flaky
unleavened pastry that is similar to, but
distinct from, puff pastry. Flaky pastry relies on
large lumps of shortening (approximately 1 in
or 2.5 cm across) mixed into the dough to
form its flakes. Flaky pastry dough is
then rolled and folded in a manner similar to
puff pastry.
The proportion of fat to flour is higher than that
which is used in shortcrust pastry; it is ¾ fat to
flour. See the recipe below.
Basic Recipe
o 200g flour
o 150g fat
o 100ml water
•Rub ¼ fat into flour, Mix together with liquids,
Roll and fold adding ¼ fat each time, creating the
layers
Characteristics
•Layers of crisp flakes
•Steam is a raising agents
Puff Pastry
• This is the richest type of pastry as it contains
equal amounts of fat and flour. The method
used to incorporate the fat into the flour is
much different from shortcrust but similar to
that of flaky pastry.
Basic Recipe
250g flour
250g butter
150ml water
Characteristics Rich, buttery dough that
bakes into hundreds of light crispy layers
Fat is Rolled-in to the dough like danish
and croissant dough but no yeast content
Steam serve as the leavening agent; can
rise to eight times to its original thickness
when baked Butter is the preferred fat for
rolling in and is rolled in as one big lump,
then the layers are formed by folding.
Filo Pastry
Paper thin, very crispy and often store brought

pastry. It is usually used to make strudels and
small pastries. It can be cut, folded or scrunched
into shape. Each layer is brushed with fat before
folding or shaping. It dries out very quickly, so it
should be kept covered with a damp cloth whilst
working with it.
Choux Pastry
Choux pastry, or pâte à choux, is a light pastry dough. It
relies on rising steam to create a hollow centre that can
be filled with cream or custard. This pastry is ‘cooked’
in a pan before it is baked. It has 1/3 fat to flour
Basic Recipe
o 75g Flour
o 25g Fat
o 2 Eggs
o 125ml Water
Identify the type of pastry being made.
1. ¾ fat to flour used _____________________
2. 1/3 fat to flour used ___________________
3. Equal amounts of fat and flour used. ______
4. ½ fat to flour used _____________________
5. Pastry usually store bought ______________
6. Steam is used as the raising agent _________
7. Large chunks of butter is rolled into dough __
8. Thin sheets of dough are used ____________
9. ¼ of fat is added each time pastry is folded and rolled
_____________________
10. Fat is cut into flour to resemble breadcrumbs for this pastry
_____________________
Functions of Pastry Making
Ingredients
Pastry Making Ingredients
• Water
• Flour
• •Fat
• Other ingredients often used are: Egg – Choux

and Pate Sucre Sugar – Pate Sucre Lemon Juice
– Flaky / Puff Pastry Salt
Flour
Gluten of the flour forms the structure of the
pastry. The flour forms the shell in which fillings
are placed or coated.
Fat
o Vegetable shortening or lard, hard margarine
or butter is often used in pastry making.
o Lard produces the most tender pastry – makes
it ‘short’ and
o Butter and margarine enriches the flavour and
colour of the pastry
Water
o Cold water is generally used in pastry making
o To bind the dough together
o To create steam in Choux pastry
Answer the following question.
• Maria wants to make bake a well flavoured
and golden crusted pastry shell. She needs to
bake it blind.
a) What does it mean to bake pastry blind?
b) Which ingredient(s) can Maria use to get the
desired results she need?
Guidelines for Pastry
making
Guidelines for Pastry Making
• Temperature of ingredients
o All ingredients should be chilled = more tender
pastry and easier to handle
• Over mixing the ingredients causes gluten to
overdevelop & a tough pastry
• 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. Flour rolling pin and roll pastry over it
6. Unroll pastry over pie pan, gently easing in
the sides & bottom
• Do not stretch the pastry because it will cause
shrinking during baking
• Don’t forget to glaze it with egg wash to add a
golden, glossy appearance.
Faults and Causes in Pastry
Making
Faults in Pastry Causes
Making
Tough Dough Dough over worked, too much flour used, too
much water used to make up the dough
Dough Shrinks Dough was not relaxed enough before baking,

dough was stretched in the making up process.
Dough Greasy Too much fat used in the recipe, oven too cool
for baking, ingredients were not cold enough
Pastry Crumbles Easily Too much fat used, ingredients were not cold
enough
Faults in Pastry Causes
Making
Pastry is Dry Not enough water used, incorrect amount of

fat used, oven temperature too high
Poor Lifting or Rising Incorrect amount of fat used, dough rolled too
thinly, oven temperature too hot or too cool
Uneven lifting or Improper rolling procedure, uneven

irregular shapes distribution of fat, uneven heating of the oven,
dough not relaxed before baking.
Questions
1. Give two reasons EACH why the following
happened to the patties that Claycia baked.
a) Pastry was tough
b) Pastry was greasy
2. Explain two ways to Danielle how to prevent
the following from happening to her pastries she
will bake:
c) Shrinkage of pastry
d) Drying out of pastry
The End

Pastry Powerpoint

Uploaded by

Copyright:

Available Formats

Pastry Powerpoint

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Pastry Powerpoint

Uploaded by

Copyright:

Available Formats

Pastry Making

Pastry Making Terms

• Dredge- to coat wet or moist ingredients with

• Glaze- to brush on a simple syrup on the crust

• The surface and rolling pin are lightly dusted

Paper thin, very crispy and often store brought

• Other ingredients often used are: Egg – Choux

Dough Shrinks Dough was not relaxed enough before baking,

Pastry is Dry Not enough water used, incorrect amount of

Uneven lifting or Improper rolling procedure, uneven

You might also like