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