Pastry-making
A. Basic method
B. Preparing tart cases
Sieve the flour and salt into a
mixing bowl
Reasons:
To add in air.
To blend the ingredients together.
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.
Use the fingertips to rub the
fat into the flour. Lift the
hands high while rubbing.
Reasons:
The fingertips are the coolest parts of
our hand. Using them can prevent the
fat from melting quickly.
To add in more air.
Add 2 - 3 tbsp ice water. Stir
and blend the mixture into
hard dough with a roundended knife.
Reasons:
Too much water will make the dough
sticky.
Not enough water will make it crack.
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.
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.
Pastry-making
A. Basic method
B. Preparing tart cases
Cut the pastry of the
required thickness with a
pastry cutter.
plain cutter
• for savoury tarts
fluted cutter
• for sweet tarts
Line pastry rounds onto a
patty tin. Press in the pastry
rounds lightly.
Make holes with a fork.
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.
Reference web page
www.deliaonline.com/cookeryschool/equipment/e_0000000531.asp
www.hub-uk.com/tallytip01/tip0022.htm