pastries. what does the term pastry mean? a large variety of baked crusts made from dough rich in...
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Pastries
What does the term pastry mean?
• A large variety of baked crusts made from dough rich in fats.
• Examples: Cream puff, pie, Danish, French pastries…
Main Ingredients in Pastries
• Flour- to form structure
• Salt- Contributes to flavor
• Liquid- Provides moisture
• Fat- Provides tenderness– Firm fat= flaky crust– Oil= Mealy, hard crust
Measuring for PastryMeasuring for Pastry
• If you do not measure
flour, fat, and liquid
EXACTLY as you should, a
poor quality pastry will
result.
• Making a basic pastry
Possible ProblemsPossible Problems
• Tough Pastries- too much flour, not enough shortening, or too much water
• Dry, crumbly pastry = not enough water
General Uses for PastryGeneral Uses for Pastry
• Desserts
• Side dishes to other foods
• Ingredient for main dish
Dessert PastriesDessert Pastries
• Fruit Pies- usually two crusts and
baked with both pastry and filling
– (Ex: apple pie; blueberry pie)
• Custard pies- made with filling of egg
and milk, then baked along with the
pastry
– (Ex: cheesecake; pumpkin pie)
• Cream Pies- Filled with mixture that
has been thickened with a starch
– (Ex: banana cream pie)
• Chiffon Pies- Filled with cooled
gelatin mixture made from beaten
egg white- the filling gets poured into
an already baked shell and cooled.
– (Ex: key lime pie)
Pie ShellsPie Shells• Baked Shell- ONLY 1 layer of
crust
• Double Crust- 2 layers of pastry crust– Lattice top
• Crumb crust- Usually made from crumbs of graham crackers or cookies
*Gluten**Gluten*
• Gluten = A protein in flour– It develops when you moisten and stir flour.
– Gluten creates a structure that traps air and hold steam during baking.
• This trapped air is what makes a pastry light and fluffy.
– If gluten in flour is over developed too much it will result in a tough pastry.
Handling Pastries
• Do not over mix dough when adding liquid.
• Do not use the rolling pin too long
• Do not over stretch the pie crust.
Characteristics of Pastry Characteristics of Pastry Dough Dough
• Tender
• Light Brown
• Flaky crust
• No too sweet
Other Info • Ingredients for pies should always be cold.
• Prick holes in the bottom of crust to prevent “blistering” (pricking holes releases steam and helps avoid air bubbles forming between the crust and the pan.)
• Decorate edges by “fluting” – Fluting the Pie Crust–
• Always roll from middle to outside when rolling dough
• Crumb crust is held with the help of a fat substance
NutrientsNutrients
• High in fat- Rich in energy and calories
• Main dish pastries contain protein, B vitamins, and minerals
• Some vitamins and minerals are from fruit and custard fillings