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    This document discusses types of pastry and preparation of pastry. It describes two basic types of pastry - plain pastry used for pie crusts and puff pastry which puffs up during baking due to layers of fat and flour. It outlines ingredients commonly used in pastry such as flour, fat, liquid and salt. It also explains techniques for preparing plain and puff pastry dough, rolling it out, filling pies and baking to achieve flaky crusts. Storage methods are provided as well with pastries being best consumed fresh and options for freezing doughs and baked goods.

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    This document discusses types of pastry and preparation of pastry. It describes two basic types of pastry - plain pastry used for pie crusts and puff pastry which puffs up during baking due to layers of fat and flour. It outlines ingredients commonly used in pastry such as flour, fat, liquid and salt. It also explains techniques for preparing plain and puff pastry dough, rolling it out, filling pies and baking to achieve flaky crusts. Storage methods are provided as well with pastries being best consumed fresh and options for freezing doughs and baked goods.

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    66 views27 pages

    Pies and Pastries

    Uploaded by

    ayenew
    This document discusses types of pastry and preparation of pastry. It describes two basic types of pastry - plain pastry used for pie crusts and puff pastry which puffs up during baking due to layers of fat and flour. It outlines ingredients commonly used in pastry such as flour, fat, liquid and salt. It also explains techniques for preparing plain and puff pastry dough, rolling it out, filling pies and baking to achieve flaky crusts. Storage methods are provided as well with pastries being best consumed fresh and options for freezing doughs and baked goods.

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    of 27

    Understanding Food

    Chapter 26:
    Pies and Pastries
    Types of Pastry
    • All pastries fall into one of
    two basic types:
    – Plain pastry
    – Puff pastry
    Types of Pastry
    • Plain pastry: Pastry made for
    producing pie crusts, quiches, and
    main-dish pies.
    • Puff pastry: A delicate pastry that
    puffs up in size during baking due to
    numerous alternating layers of fat
    and flour.
    Types of Pastry
    • There are a wide
    assortment of puff
    pastry variations,
    including:
    – Blitz or quick
    puff pastry
    – Phyllo (fee-low)
    – Strudel
    – Danish pastries
    – French pastries
    – Pâte à choux
    (pot-a-shoe)
    Preparation of Pastry
    Ingredients of Pastry
    • Most pastry flour mixtures
    usually contain at least four
    ingredients:
    – Flour
    – Fat
    – Liquid
    – Salt
    Preparation of Pastry
    • Tenderness • Flakiness
    • Gluten- • Fat
    concentration
    and – Cold
    distribution – Plastic, firm
    • Water
    • Temperature
    Preparation of Pastry
    Preparation of Pastry
    Flaky Crust
    Preparation of Pastry
    F I G U R E 2 6 - 5 Mixing pastry ingredients.
    Preparation of Pastry
    • Rolling:
    • Both plain and puff pastry dough
    must be rolled
    • Lamination: The arrangement of
    alternating layers of fat and flour
    in rolled pastry dough.
    Preparation of Pastry
    • For plain
    pastry, the
    dough is rolled
    out in a circle
    1 to 2 inches
    larger than the
    bottom of the
    pan.
    Preparation of Pastry
    • A top crust is placed over the
    filling using the wedge
    procedure, or by lifting the wax
    paper and dough together,
    gently turning it over onto the
    filling, and slowly peeling off the
    wax paper.
    • Streusel topping
    (For additional suggestions
    refer to p. 463)
    Preparation of Pastry
    • To avoid a soggy bottom
    crust
    – fully thicken the filling
    before adding it into the pie
    shell.
    – prebake the bottom crust.
    – Prepare mealy crust.
    Preparation of Pastry
    • Puff pastry relies on first folding
    the fat block and dough together
    before rolling.
    • Repeated folding creates
    numerous layers of alternating
    fat and dough.
    – These numerous folds contribute
    to the puffing up that occurs when
    the steam generated during baking
    forces the layers apart.
    Preparation of Pastry
    Baking
    • Whether using a conventional oven,
    convection oven, or microwave oven
    – type of pan
    – temperature
    – method of testing for doneness

    – Blind bake: To bake an unfilled


    pie crust.
    Storage of Pastry
    • Pastries are best consumed while
    fresh
    • Pastry doughs freeze up to six
    months.
    • Unbaked pies will last about four
    months in the freezer, while baked
    berry pies can be frozen for six to
    eight months.

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