2 Objectives of this slideshow: To learn about the 4 main different types of pastry used in school.To understand the functions of flour, fat and water in pastry making.To learn which pastry is best suited for specific recipes.
3 Types of PastryThere are four main types of pastry that we use in school:ShortcrustRough PuffChoux pastryFilo pastry
4 Types of Pastry (2)This is what they look like when they have been cooked:
5 Other Pastries:Other pastries that are used to make food products include:Pate Sucree PastrySuet PastryChocolate PastryHot WatercrustStrudel Dough
6 Functions of Pastry Ingredients: Function of Flour: Soft, plain flour is used for shortcrust pastry to give it a short crumb. Strong plain flour is used in choux and Flaky or rough puff pastry as it contains more Gluten – this is needed to make the dough and give the pastry elasticity. Function of fat: Fat shortens the mixture in shortcrust. It traps air between the layers in flaky Pastry. It adds colour and flavour.
7 Functions of Pastry Ingredients: Function of Water: The use of boiling water in choux pastry gelatinises the starch causing the dough to thicken. The water binds the ingredients together. It develops the gluten in flaky and choux pastry.Pastry Proportions:PastryRatioFatFlourWaterSpecial PointsShortcrust1:2100g200g8 teaspoonsAll yellow fat / all white fat /combination e.g. ½ butter, ½ lardRough Puff3:4150g7 tablespoons+ 2 teaspoons lemon juiceSuet crust7- 8 tablespoonsGrated suet or vegetarian suetChoux2:350g75g8 – 9 tablespoonsBoiled fat & water, beaten eggHot Water3:85 tablespoonsBoiled fat and water
8 Baking Blind: When making tarts, quiches and flans you often bake the pastry ‘blind’.This is when you line the rawpastry with greaseproof paperand baking beans to preventthe pastry from rising. After15 minutes you remove the paper and beansand cook the pastry case for 5 – 10 minutesmore until it is golden brown.
9 Shortcrust Pastry Practical: Next week you are making 3 pastry dishes Quiche, a shortcrust pastry dish, Vol au vents using ready made puff pastry and palmiers using the left over pastry from the vol au vents. Use the recipes on to help you organise yourself for these 3 dishes.