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16 Cards in this Set
- Front
- Back
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pastry |
1. pie crusts: used for tarts, turnovers, pies 2. pie crusts: savory options, quiche, pot pies 3. puff pastry: French pastries, Danish |
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plain pastry |
1. should be flaky and tender |
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flakiness in pastry |
1. affected by: a. solid vs liquid fat b. consistency of solid fat c. type of flour d. proportion of water e. degree and method of mixing f. number of times dough is rolled |
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tenderness in pastry |
1. minimize gluten development 2. fat interferes with hydration of gluten proteins 3. mixing techniques to promote tenderness |
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plain pastry ingredients |
1. flour: AP or pastry 2. water a. too much: too much gluten development b. too little: dough is dry and crumbly 3. fat a. liquid oils are tenderizing but don't provide flakiness 4. butter and margarine are 80% fat 5. solid fats should be cold but still plastic a. lard, shortening |
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traditional mixing techniques for pastry |
1. cut fat into flour 2. add water with minimal mixing 3. gather into ball 4. fridge, then roll out 5. avoid overmixing and over handling |
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modified mixing method for pastry |
1. pate choux 2. paste of flour and liquid is reserved and added back to mixture later |
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hot water and oil method for pastry |
1. solid fats melted by stirring into boiling water
2. mixture stirred into flour and salt |
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puff pastry |
1. 2T of flour-fat mixture reserved
2. pastry is rolled out, and reserved mixture sprinkled over dough 3. dough rolled into jelly roll and cut into 2 pieces 4. pieces are stacked, and rerolled for pie pan 5. increases flakiness |
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rolling pastry dough |
1. fridge first 2. least amount of flour needed to prevent crust from sticking 3. place into pan without stretching 4. fill and bake 5. if no filling, prick shell 6. provide air vents in top crust for fruit pies |
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baking pastry dough |
1. 425F - 450F 2. preventing soaked crusts 3. microwave oven 4. prepared pie crusts |
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other types of pastry and crusts |
1. crumb and cookie a. 1 part melted butter b. 2 parts sugar c. 4 parts crumbs 2. use less sugar if sugar cookie crumbs 3. sweet tart crusts |
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puff pastry |
1. rich dough that separates into many light, crisp layers when baked 2. steam is the leavening agent |
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phyllo dough |
1. paper-thin pastry, bland in flavor 2. Mediterranean, Middle Eastern, Central Asian dishes 3. baklava 4. keep moist while using |
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non-laminated vs laminated pastry dough |
1. laminated: flaky layers produced by rolling and folding 2. non-laminated: no flaky layers |
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pan selection |
1. 8" -- 4-6 slices 2. 9" -- 6-8 slices 3. 10" -- 8-10 slices |
