Table of Contents
- 1 What are the steps in making pastry?
- 2 How do you prepare and make pastry products?
- 3 What are the basic pastry ingredients?
- 4 What are the 6 main types of pastry?
- 5 What kind of flour is best for pastry?
- 6 What are the 12 steps of baking?
- 7 What’s the best temperature to bake puff pastry?
- 8 What’s the best way to seal a pastry sheet?
What are the steps in making pastry?
- Sieve flour.
- Add butter. Always use soft butter.
- Add the water gently until it forms a soft ball of dough. If you add too much water just add a bit more flour.
- This step is important.
- When you are ready to use the pastry.
- Lightly flour a clean surface and roll out the pastry.
How do you prepare and make pastry products?
Techniques and conditions for producing pastry and pastry products may include:
- chilling ingredients and work surfaces where required.
- kneading and handling.
- rolling.
- cutting and moulding.
- resting.
- preparing and using appropriate fillings and pre-bake and post-bake finishes and decorations.
What are the 2 main ingredients in pastry?
The three primary ingredients of pastry are fat, flour and water. The ratio and handling of these ingredients give us the full spectrum of pastry, from delicate tenderness to brittle flakiness.
What is pastry method?
The pastry method is a mixing method where the fat, normally butter or shortening, is mixed in with the dry ingredients before the liquids are added in. This creates alternating layers of dough and butter, which help the dough bake into a very flaky pastry.
What are the basic pastry ingredients?
Ingredients
| Ingredient | Type | Usage Level (Baker’s Percent) |
|---|---|---|
| Flour | Pastry flour, low protein flour | 100% |
| Fat | Solid fats (butter or margarine) | 50-80 % |
| Sugar | White granulated sugar | 25 – 40 % |
| Salt | Granulated | 0.5 – 1.0 % |
What are the 6 main types of pastry?
The main different types of pastries are shortcrust pastry, filo pastry, choux pastry, flaky pastry, rough puff pastry, suet crust pastry and puff pastry, but these can be made to make an endless amount of different delicious pastry snacks!
What is pastry production?
Pastry is a dough of flour, water and shortening that may be savoury or sweetened. The word “pastries” suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. …
What are baking techniques?
Basic Baking Techniques
- Preparing baking dishes and pans. Rub a piece of butter over the inside of the dish with a paper towel, making a thin, even coating.
- Sifting flour.
- Cracking eggs.
- Beating butter and sugar.
- Cutting butter into flour.
- Rinsing fruits.
- Peeling fruits and vegetables.
- Zesting citrus fruits.
What kind of flour is best for pastry?
Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pies, tarts and many cookies.
What are the 12 steps of baking?
12 Steps
- Step 1: Scaling. All ingredients are measured.
- Step 2: Mixing.
- Step 3: Bulk or Primary Fermentation.
- Step 4: Folding.
- Step 5: Dividing or Scaling.
- Step 6: Pre-shaping or Rounding.
- Step 7: Resting.
- Step 8: Shaping and Panning.
What’s the best way to make a pastry?
Starting at the filled side, gently roll up, jellyroll style, forming strudel roll. Lightly brush roll with butter. Transfer to baking pan, seam side down, and bake according to recipe directions. Phyllo blossoms are another great way to use this delicate pastry.
How long do you cook a pastry in the oven?
Whilst the pastry is resting in the fridge, set your oven temperature to 200C, 400F, gas mark 6 if using pastry as a pie with filling. Cooking time about 20 – 35 minutes. If just cooking the pastry on its own, such as vol au vents, oven temperature should be 230C, 450F, gas Mark 8, cooking time about 8-10 minutes.
What’s the best temperature to bake puff pastry?
The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
What’s the best way to seal a pastry sheet?
Work with one pastry sheet at a time, keeping the others in the refrigerator or covered with a damp towel so they won’t dry out. Handle the pastry as little as possible to ensure tenderness. Seal filled pastries by brushing a mixture of beaten eggs and water between layers, then pinching or pressing them together.