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Pie, Pastry, CookieY2.U8.4
Pie Parts• Crust• Flaky• Mealy• Sweet• Crumb
• Filling• Cream• Fruit
Biscuit 2 partsall-purpose1 partcake
2 partbuttermilk if milk, skip soda
1 partsbutterand/orshortening
- - Salt 1.5% FW. Baking powder 3.5% FW. Baking Soda .75% FW.
DO UGHType Flour Liquid Fat Egg Sugar Other / AdditionsPie3-2-1
3 partspastry
1 partwater
2 parts70% Shortening30% Butter
Salt 1.5% FW.
Pâte Brisée 10 partscake
2 partswater
5 partsbutter
1 part Salt 1.5% FW.
Pâte Sucrée 3 partscake
- 2 partsbutter
1 partyolk
1 partpowdered
Vanilla .35% FW.
Puff 7 partsbread flour3 partscake
6 partswater
1 partbutter
- - 10 parts roll-in (9 butter : 1 flour)
Salt 2% FW.
Blitz Puff 8 partsbread
5 partswater
8 partsbuttermed. dice
- - Salt 1.5% FW.
Croissant 12 partsbread
7 parts milk 1 part butter - 1 part 6 parts roll-in butter Salt 1.5% FW Instant yeast 0.7% FW.
PiePâte Brisée
• PS text (& Labensky): flaky dough
• CIA text: formula in above chart
Baking Blind: pre-baking a (often docked) crust in a tin or pan before filling.
3-2-1 Crust --Flaky• Place flour and salt in a large bowl
• Slice chilled butter an eighth to 1 sixteenth inch thick
• Add butter to flour
• Cut butter into flour pressing between thumb and fingers to about the size of peas 1/8 - 3/16th”
• Add cold water to mixture quickly (to distribute) and efficiently (do not over-mix), open fingers
• Shape into desired sized discs (handle minimally) and chill thoroughly before using
Pastry DoughsRoll-in dough
• Puff Pastry (pâte feuilletée), Danish, Croissant• Roll chilled slightly rich dough into
rectangle• Spread butter on , or butter sheet⅔• Fold into thirds, roll into rectangle• Refrigerating as necessary • Repeat 4x (250 layers)
Pastry DoughsPhyllo
• Very thin sheets of dough
• Usually layered with melted butter
• Baklava
Pastry DoughsPâte à choux
• Smooth batter of butter, water, salt flour, eggs
• Éclairs, cream puffs, profiteroles
Pastry DoughsMeringue
• Sweet, light, crisp
• Shell, base, component, cookie, frosting
• Hard, soft
• French, Swiss, Italian, Japonaise
Cookies• Ten to be high in fat, low in moisture
• Creaming method• For light cookies, cream to light and fluffy (more air)• For denser cookies blend to a smooth paste (retain shape,
thin, or high fat)
Pressed
Cut out
Type Flour Liquid Fat Egg Sugar Other / AdditionsCookie 1-2-3 3 parts - 2 parts
butter- 1 part Salt 1% FW.
---------- Vanilla 1% FW. Lemon zest3.5%; poppy
seed 1% FW. Almond extract 1.25%
FW. Unsweetened chocolate
20% FW. Peanut butter 50% FW. Cinnamon 0.35% FW. Substitute 33% of flour
with nut flour.
Butter 9 parts - 6 parts butter
1 part yolk 4 parts Salt 1% FW. Vanilla 1.5% FW.
Chocolate Chip 7 parts - 4 parts butter
2 parts 7 parts½ brown½ white
7 parts Chocolate chip. Vanilla 0.5% FW. Salt 1.5% FW. Baking soda1.25% FW.
DO UGHType Flour Liquid Fat Egg Sugar Other / AdditionsCookie Gingerbread 8 parts
-
3 parts butter
1 part
3 partsbrown
4 parts Molasses Salt 1% FW. Baking soda 1.5% FW. Ginger 0.5% FW. Cinnamon 0.7% FW. Nutmeg 0.35% FW. Clove 0.30% FW.
Oatmeal 3 parts
- 5 partsButter
2 parts 5 parts 4 parts Rolled oats. Salt 1.5% FW. Baking soda 2.5% FW. Raisin 66% FW. Cinnamon 1.5% FW. Vanilla 2.5% FW.
Peanut Butter 5 parts - 3 partsbutter
2 parts 5 parts 4 parts Peanut butter. Salt 0.75% FW. Baking soda 1.25% FW. Vanilla 1.5% FW.
Shortbread 5 parts - 3 parts butter - 2 parts Salt 1% FW (optional) Vanilla 1% FW (optional)
&• Wafer• Stencil
Liquid Flour Egg Fat Sugar Other
Stencil Paste
1 part 1 part 1 partbutter
1 part Add cream to achieve desired consistency.
Almond: Replace butter with almond flour/paste.
Chocolate: add 33% cocoa FW.
Lemon: add 100% zest FW.
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