bakery pastries
TRANSCRIPT
Vikas Kumar
Pastries
Vikas Kumar
After this module you will know What are pastries Different types of pastry
Short crust pastrySweet pastryLaminated pastryChoux pastry
Recipes and methods of preparation Uses of each pastry Care to be taken while preparing
pastry
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Pastry -Paste The word pastry comes from the paste,
probably where the paste of water and flour was used to coat the meat before baking.
In bakery paste and pastry do not refer to things that are ground with a liquid to form a paste
Many basic pastes such as choux paste are used for making various types of pastries
Sweet paste is used to make cookies and tarts
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Pastry -Paste
In bakery and confectionery many pastes resemble dough, but are grouped into the group of pastry
Pastes form the base of many pastries, while many are used as filling
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Pastes
It is important to understand the role played by the ingredients in each paste
Many pastes look like a dough, but are classified as a paste. The reason is, when they are freshly made they appear like a paste, but when refrigerated texture changes.
Dough refers to kneading of flour with water to develop gluten
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Short crust paste It is crisp and
brittle and not elastic.
It is usually used for making savoury products
Flour Fat Liquid Soft flour to avoid elasticity
Butter is usually used margarine can be the alternative
Cold water preferably ice water should be used to avoid melting of fat
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Steps for making Short Crust paste Step-1: Mix the butter and flour byRubbing in Method: Cut pieces of butter,
chill it so that it remains hard and then rub into the flour to get breadcrumb size particles. Sprinkle cold water, lightly mix and refrigerate the pastry
Step-2 Chill the paste in refrigerator It will be easier to roll if the paste is put in a
plastic bag and flattened out with fingers before refrigerating
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Uses of Short Crust
For making Tarts, pies and flan
Can be rolled and cut into shapes
For making savoury biscuits
Certain meat is encased in short crust prior to baking
Savoury Tart
Pie
Flan
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Sweet Paste
It is short and brittle like short crust but is sweet in taste
Usage is restricted to sweet productsFlour Fat Liquid Sweetener Soft flour to avoid elasticityIf chocolate flavour is desired replace 20% flour with cocoa powder
Butter is used preferably
Creamed with sugar before adding egg
Egg are as a liquid
Cold eggs are used
Sometime milk is added
Castor or icing sugar is recommended as they are easy to dissolve
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Method for Sweet Paste
Step-1 Cream the butter with sugar till light and fluffy
Step-2 Add eggs one by one and keep beating
Step-3 Fold in the sifted flour gently avoid over mixing or the paste will loose shortening effect
Refrigerate the paste
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Uses of sweet paste
Used for tarts, pies and flans (only sweet)
Rolled and cut into various shapes and baked as cookies
As a base for certain cakes and pastries
Sweet Tart
Sweet Pies
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Choux Paste
Choux means cabbage in French Consistency between a dough and a
batter and is used both for sweet and savoury
May or may not contain sugar Partially pre cooked can be baked, fried
or boiled , depending upon the dish When baked the steam is formed inside
which makes it hollow , it is baked at slow temperature
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Method and Ingredients Flour Fat LiquidMedium or Strong flour as the elasticity is required
Butter as it gives a better flavour
Water and egg are the primary liquids
Step-1 Place the water and fat (cut in small pieces) in a pan and heat until both boil
Step-2 Add all the flour at once stir continuously with a wooden spoon till it leaves the sides (panada)
Add eggs one at a time while stirring to a smooth paste
The paste should be smooth and should retain its shape when piped
Bake at high temp (200 to 220 C)initially then at low After baking should be light and hollow from inside
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Uses of Choux Paste
Is a versatile pastry could be used in savoury and sweet
Many uses of this paste and is cooked according to the requirement
Piping
Hollow
Gnocchi
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Choux paste eclare
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Laminate /Puff Past
Lamination means covering with thin layer In bakery it means dough layered fat in
such a manner that, layers of dough are separated by fat
It can be made with plain dough or a fermented yeast dough, the structure is built by alternate layers of fat and dough.
When baked the fat melts and create gaps between the sheets
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Method and ingredients
Flour Fat Liquid Acid FlavouringHard flour or bread flour must be used as gluten must be well formed so that it can hold the layers
Fat should be elastic and should have high melting point
Cold water should be used to avoid melting of encasing fat
Lemon juice or vinegar to have a bleaching effect and to strengthen the gluten
Only salt is added as flavour, it also give colour and taste to end product.
Step-1: Make a dough with flour. pinch of salt and water, let it rest for 20 min.Step-2 : Roll the dough .5 inch thick rectangle shape and apply softened butter, fold in book shape and let it rest in refrigerator for 5 min.Step 3: Repeat the process three time with cooling of 10 min every timeStep4: the Dough is ready for use.
Watch the videos for better understanding of processes
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