Pastry pg 44
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Transcript Pastry pg 44
Pastry
Ingredients used in pastry
are Flour used as a bulk
ingredient
Forms structure
Dextrinisation of starch
Gives colour
Pastry
Ingredients used in pastry
are Fat
Shortens and colours
Lard shortens whilst
margarine adds colour and
flavour
Pastry
Ingredients used in pastry
are Water
Binds dry ingredients
Helps form the structure
Creates steam to aid rising
Pastry
Ingredients used in pastry are
Salt
Adds flavour
Pastry
Pastry can be modified by
altering the size and shape
of the product
A finish can be added to
improve the appearance
such as brushing with egg
or milk
Sprinkling with sugar on
top of a sweet product
Creating a lattice or
decorative edge.
Pastry
Different amounts of fat to flour
can produce different types of
pastry
Shortcrust for quiches and
jam tarts
Choux for chocolate eclairs
and choux buns
Flaky for sausage rolls and
vanilla slices
Suet pastry for roly-poly
Filo for spring rolls and
samosas.
Hot water crust for pork
pies.
Pastry
Ready made pastry. Most types can
be found. It is usually frozen or
chilled.
You can also buy pastry mix.
Advantages
Quick to use
Guaranteed quality
Reliable outcome
Disadvantages
More expensive to buy
May contain additives
Has to be stored until needed.