Pastry pg 44

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Pastry
 Ingredients used in pastry
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
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are Flour used as a bulk
ingredient
Forms structure
Dextrinisation of starch
Gives colour
Pastry
 Ingredients used in pastry
are  Fat
 Shortens and colours
 Lard shortens whilst
margarine adds colour and
flavour
Pastry
 Ingredients used in pastry




are Water
Binds dry ingredients
Helps form the structure
Creates steam to aid rising
Pastry
Ingredients used in pastry are
Salt
Adds flavour
Pastry
 Pastry can be modified by
altering the size and shape
of the product
 A finish can be added to
improve the appearance
such as brushing with egg
or milk
 Sprinkling with sugar on
top of a sweet product
 Creating a lattice or
decorative edge.
Pastry
 Different amounts of fat to flour





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can produce different types of
pastry
Shortcrust for quiches and
jam tarts
Choux for chocolate eclairs
and choux buns
Flaky for sausage rolls and
vanilla slices
Suet pastry for roly-poly
Filo for spring rolls and
samosas.
Hot water crust for pork
pies.
Pastry
 Ready made pastry. Most types can
be found. It is usually frozen or
chilled.
 You can also buy pastry mix.
Advantages
 Quick to use
 Guaranteed quality
 Reliable outcome
Disadvantages
 More expensive to buy
 May contain additives
 Has to be stored until needed.
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