Lesson 6 - Pastries - Bread and Pastry Production.pptx

Pastries

1. Lesson 6: Pastries Prepared by: Mr. Joshua B. Laxa

2. is a dough of flour, water and shortening that may be savory or sweetened . Sweetened pastries are often described as baker's confectionary. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. The French word patisserie is also used in English (with or without the accent) for the same foods. Common pastry dishes include pies, tarts, quiches and pasties. Pastry

3. Kinds of Pastry 1. Cream Puffs – a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.

4. Kinds of Pastry 2. Puff pastry - a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers: used for tarts, napoleon.

5. Kinds of Pastry 3. Danish pastry – a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese.

6. Kinds of Pastry 5. Croissants - a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled with butter to create layers and is then left to rise, creating a very light texture. The downside is that it is technically involved and requires a great deal of work.

7. Kinds of Pastry 5. Croissants - a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled with butter to create layers and is then left to rise, creating a very light texture. The downside is that it is technically involved and requires a great deal of work.

8. Kinds of Pastry 6. Pie and Tart - pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called pastry shells) that holds the second, the filling.

9. A pie is a sweet (and sometimes savory) dish consisting of a pie crust and filling. A pie can have a top crust as well or just a bottom crust, as with key lime pie. Pie

10. Pie Dough Types Flaky Pie Dough - For flaky pie dough, the fat is cut or rubbed into the flour until the particles of shortening are about the size of peas or hazelnuts—that is, the flour is not completely blended with the fat, and the fat is left in pieces.

11. Pie Dough Types 2 . Mealy Pie Dough - For mealy pie dough, the fat is blended into the flour more thoroughly, until the mixture looks like coarse cornmeal.

12. are quite similar to pies in that they too consist of a crust and filling. Tarts tend to only have a bottom crust which is generally thinner than pie crust with straight sides and tart pans generally have a removable bottom so the tart can be served freestanding on a plate or platter making for a more elegant presentation. Tarts

13. Mixing Techniques Applied for Pies and Pastries

14. Mixing Techniques Applied for Pies and Pastries STIR: This method is the simplest, as it involves mixing all the ingredient together with a utensil, usually a spoon, using a circular motion.

15. Mixing Techniques Applied for Pies and Pastries BEAT: The ingredients are moved vigorously in a back and forth, up and down , and around and around motion until they are smooth. An electric mixer is often used to beat the ingredients together.

16. Mixing Techniques Applied for Pies and Pastries BLEND: Ingredients are mixed so thoroughly they become one.

17. Mixing Techniques Applied for Pies and Pastries BIND: Ingredients adhere to each other, as when breading is bound to fish.

18. Mixing Techniques Applied for Pies and Pastries CREAM : Fat and sugar are beaten together until they take on a light, airy texture.

19. Mixing Techniques Applied for Pies and Pastries CREAM : Fat and sugar are beaten together until they take on a light, airy texture.

20. Mixing Techniques Applied for Pies and Pastries WHIP OR WHISK : Air is incorporated into such foods as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.

21. Mixing Techniques Applied for Pies and Pastries WHIP OR WHISK : One ingredient is gently incorporated into another by hand with a large spoon or spatula. It creates little aeration.

22. Basic Steps in Baking Pies and Pastries

23. Basic Steps in Baking Pies and Pastries Step 1 - Sieve plain flour and a pinch of salt into a large bowl then add cold cubed butter and rub it in using your fingertips until it becomes breadcrumb consistency . ( Note: you may also use a pastry blender).

24. Basic Steps in Baking Pies and Pastries Step 2 - Now add cold water, about 1 tbsp at first and bring the mixture together using a round ended knife then use your hands to pull it all together, adding only drops of water as you go. You don’t want it too wet or your pastry will won’t be crisp.

25. Basic Steps in Baking Pies and Pastries Step 2 - The pasty will eventually come away from the sides of the bowl and the bowl will be left clean . Pat into a round and leave in cling film for 30 minutes to rest in the fridge if time permits or use straight away.

26. Basic Steps in Baking Pies and Pastries Step 3 - On a lightly floured board, roll the pastry out to your required size, turning it as you go and lightly dusting your rolling pin. Try not to over flour as this will dry the pastry out too much.

27. Basic Steps in Baking Pies and Pastries Step 4 - Drape the pastry over the rolling pin then loosely lie it over the tin. Using your knuckles edge the pastry into the tin letting it over lap the edges. Then roll the rolling pin over the top of the tart tin for a neat edge.

28. Basic Steps in Baking Pies and Pastries Step 4 - Prick all over with a fork. Put in the fridge for 30 minutes to chill, this will prevent the pastry from shrinking. When ready to bake, line with parchment paper and fill with baking beans then put in the oven at gas mark 6/200C (190C in a fan oven) and bake for about 15-20 minutes or until the edges of the pastry are beginning to turn golden.

29. Basic Steps in Baking Pies and Pastries Or top your pie. Fill your tin with your pie filling, roll the pastry out larger than the pie tin then cut a width about 5cm/2inch and long enough to go around the tin. Wet the edges of the tart tin with water then press the pastry piece all around to form a collar.

30. Basic Steps in Baking Pies and Pastries Now wet this and drape the remaining pastry piece on top and secure . Trim the edges and pinch to secure then make air holes on top. Brush with beaten egg and put in the oven at gas mark 6/200C (190C in a fan oven) for about 30-40 minutes or until the pie is evenly golden brown.

31. Basic Steps in Baking Pies and Pastries TIPS Pastry dough doesn’t like heat or being over handled . Make sure butter is fridge cold and water is icy cold. (You could put some water in the fridge)

32. Basic Steps in Baking Pies and Pastries To work out how much pastry you need for your tin the rule works best in imperial, though you can convert. The rule is to deduct two from the diameter of the pie dish (in inches) which gives you the required weight of flour required, in ounces . So if you’re using an 8 inch pie dish you deduct two, giving six.