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Pastry-making A. Basic method B. Preparing tart cases.

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Presentation on theme: "Pastry-making A. Basic method B. Preparing tart cases."— Presentation transcript:

1 Pastry-making A. Basic method B. Preparing tart cases

2 Sieve the flour and salt into a mixing bowl Reasons: To blend the ingredients together. To add in air.

3 Add the fat to the flour. Cut it into small pieces with a round-ended knife. Reasons: It is easier to rub the fat into the flour.

4 Use the fingertips to rub the fat into the flour. Lift the hands high while rubbing. Reasons: To add in more air. The fingertips are the coolest parts of our hand. Using them can prevent the fat from melting quickly.

5 Add tbsp ice water. Stir and blend the mixture into hard dough with a round- ended knife. Reasons: Not enough water will make it crack. Too much water will make the dough sticky.

6 Sprinkle some flour on the table and knead the dough lightly until it is smooth. Then put it in a refrigerator for a while if possible. Reasons: Over-kneading will make the pasty hard.

7 Dust the rolling pin with flour and roll the pastry out to a suitable thickness. Use it as required. Reasons: To prevent the dough from sticking to the pin.

8 Pastry-making A. Basic method B. Preparing tart cases

9 Cut the pastry of the required thickness with a pastry cutter. plain cutter for savoury tarts fluted cutter for sweet tarts

10 Line pastry rounds onto a patty tin. Press in the pastry rounds lightly.

11 Make holes with a fork.

12 Points to note when making pastry Keep the room cool. Keep our hands, all utensils and ingredients cool. Avoid over-kneading. Roll forwards quickly with short, light movement. If possible, relax the pastry in a refrigerator before baking. Bake in a preheated oven of a suitable temperature.

13 Reference web page


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