Pastry

Bread and Pastry

1. PASTRY

2. Pastry Pastry is a major type of bakers confectionary. It includes many of the various kinds of baked products. Dough that is used to make pies and other baked goods. Is one of the best liked desserts and snacks in the Philippines.

3. The Crust classification 1. One pie crust The pie is lined with a thin layer of dough which is baked first if the filling added to the pie shell is cooked. The filling is baked with or without any topping. 2 . Two pie crust The recipe for single crust is doubled and divided into two dough for the bottom and for the cover filling and baked together at the same time.

4. One pie crust

5. Two pie crust

6. Characteristics of a well made crust Is characterized by tenderness and flakiness. A good crust has even thinness all over. Has a well formed shape. Fit the pan well and the edges are neatly done. The crust color should be light golden brown. The texture should be flaky. It should be easily cut.

7. Basic ingredients of crust making Flour Shortening – an edible fat used to shortened baked products. margarine, butter, lard, oil C. Leavener – it make the dough rise. baking powder, baking soda D. Liquid milk or water E. Salt

8. Other forms of Pastry 1 . TARTS Same method used as in one pie crust except it is smaller and served individually. 2. TURNOVERS The pie are larger than individual servings. Uncooked filling is placed on half of the dough, while the other half is folded over it.

9. TARTS

10. TURNOVERS

11. Thank you for listening!