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Pastry
Chapter 19
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2
Pastry
Pie crusts Used for tarts, turnovers, and pies
Pie crusts Used for entrée dishes such as quiche or pot pies
Puff pastry Used for French pastries or Danish pastries
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3
Plain Pastry
Good quality pastry should be Flaky Tender
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4
Flakiness
Affected by Solid vs. liquid fat Consistency of solid fat Type of flour Proportion of water Degree of mixing Method of mixing Number of times dough is rolled
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5
Tenderness
Minimize gluten development
Fat interferes with hydration of gluten proteins
Mixing techniques to promote tenderness
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6
Ingredients in Plain Pastry
Flour All purpose or pastry flour
Water Too much water - then too much gluten development Too little water - then dough is dry and crumbly
Fat Liquid oils
Tenderizing but do not provide flakiness Butter and Margarine are 80% fat Solid fats should be cold but still plastic
Lard and shortening
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7
Mixing Techniques
Traditional Cut fat into flour Add water with minimal mixing Gather into ball Refrigerate then roll out Note: Avoid over mixing and over handling
Modified mixing method Hot water and oil methods Puff pastry
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8
Rolling
Generally best to refrigerate dough first
Use the least amount of flour needed to prevent crust from sticking when rolling out
Place into pan without stretching Fill and bake
If baked without filling, prick (dock) shell
Provide air vents in top crusts of fruit pies
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9
Baking
Usually a hot oven (425° or 450°F)
Preventing soaked crusts
Use of microwave oven
Prepared pie crusts
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10
Other Types of Pastry and Crusts
Crumb and cookie Ingredient ratio =
1 part melted butter 2 parts sugar 4 parts crumbs
Use less sugar if sugar cookie crumbs
Sweet tart crusts
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11
Other Types of Pastry and Crusts
Puff Pastry Rich dough that separates into many light, crisp layers when
baked Steam is the leavening agent
Phyllo Dough Paper thin pastry, bland in flavor, used in Mediterranean,
Middle Eastern, and Central Asian dishes i.e. baklava
Keep moist while using