This document discusses the key differences between pastry and bread. Pastry is made from flour, fat, cold water, and salt and results in flaky layers when baked. The dough is allowed to rise at room temperature. Bread is made from flour and water and results in a chewier texture, with the dough kept cool during rising. Several types of pastries like eclairs and cream puffs are highlighted. The document then discusses ingredients for making pastry, noting that butter, lard or shortening work best as the fat, while all-purpose flour is generally suitable. Maintaining cold ingredients and not overworking the dough are emphasized as important for achieving a flaky pastry crust.
This document discusses the key differences between pastry and bread. Pastry is made from flour, fat, cold water, and salt and results in flaky layers when baked. The dough is allowed to rise at room temperature. Bread is made from flour and water and results in a chewier texture, with the dough kept cool during rising. Several types of pastries like eclairs and cream puffs are highlighted. The document then discusses ingredients for making pastry, noting that butter, lard or shortening work best as the fat, while all-purpose flour is generally suitable. Maintaining cold ingredients and not overworking the dough are emphasized as important for achieving a flaky pastry crust.
This document discusses the key differences between pastry and bread. Pastry is made from flour, fat, cold water, and salt and results in flaky layers when baked. The dough is allowed to rise at room temperature. Bread is made from flour and water and results in a chewier texture, with the dough kept cool during rising. Several types of pastries like eclairs and cream puffs are highlighted. The document then discusses ingredients for making pastry, noting that butter, lard or shortening work best as the fat, while all-purpose flour is generally suitable. Maintaining cold ingredients and not overworking the dough are emphasized as important for achieving a flaky pastry crust.
This document discusses the key differences between pastry and bread. Pastry is made from flour, fat, cold water, and salt and results in flaky layers when baked. The dough is allowed to rise at room temperature. Bread is made from flour and water and results in a chewier texture, with the dough kept cool during rising. Several types of pastries like eclairs and cream puffs are highlighted. The document then discusses ingredients for making pastry, noting that butter, lard or shortening work best as the fat, while all-purpose flour is generally suitable. Maintaining cold ingredients and not overworking the dough are emphasized as important for achieving a flaky pastry crust.
Download as PPTX, PDF, TXT or read online from Scribd
Download as pptx, pdf, or txt
You are on page 1/ 37
PREPARE AND
PRODUCE PASTRY PRODUCTS Which is pastry? Which is bread? Which is which?
• It is basically made from • It is basically made
flour and water from flour and fat.
BREAD PASTRY Which is which?
• The dough is kept cool • The dough is allowed
when fat is mixed in. to rise/ being fermented at room temperature.
PASTRY BREAD Which is which? BREAD PASTRY PASTRY BREAD Which is which? PASTRY
BREAD Which is which? PASTRY
BREAD Which is which? BREAD
PASTRY Look at me…say What Am I? something about me. What Am I? How about me?
Cream puff Do you know me?
eclairs From the answers you have given and have heard from your classmates, can you describe a pastry. What is a pastry?
A pastry is a mixture of flour, fat, cold water and salt.
When properly mixed, the pastry forms flaky layers as
it bakes. paste PASTRY
• PASTE- to stick • Pastry is mixture of flour, fat and small amount of liquid
dough • In bakeshop, pastry refers to both various pastes and dough and to the many products made from them. Pastries are shortened flour products mainly characterized by their flakiness and tenderness. These qualities make them delightful dessert and snack.
What makes them popular are the varied seasonal fillings.
Among the favorites are buko, mango, banana and pineapple. Sometimes savoury fillings were also used. Ingredients for Pastries Have you ever tried making a pastry with tough crust instead of having a flaky outer crust?
What do you think is the best choice for your pie
crust recipe: butter, shortening or lard?
What kind of wheat flour is suited to achieve a flaky pie crust?
What should be the characteristics of each
ingredient in baking pastry to achieve the quality of pastry that you want? Flour • Pastry depends heavily on the types of flour used, its amount and how it is handled. • Gluten (protein) is an enemy to make a tender crust- it will make crust tough • so don’t use bread flour, • cake flour is not also advisable because it might lack enough protein to form a workable, elastic dough.
• Use a low-gluten flour
• Pastry flour =tender crust, but is difficult to roll out • All-purpose flour=compromise between hard and soft wheat- generally works well. Gluten is the stringy strands that give bread dough its stretch and elasticity, and baked bread its characteristic chew.
If bread flour is used, the pie crust will
shrink a lot during baking. If cake flour is used, there is not enough protein in the flour to give the pie structure, and it tends to fall apart too easily. FAT • Makes pastry tender because it inhibits the development of gluten in the flour by forming a waterproof coating around flour
• 2 best fats used are: shortening and lard:
• tender/flaky crust because it has a high melting point
• Oil: crumbly/mealy crust
Remember this! Too much fat: crumbly Too little fat: tough Do you think butter can be used for pastry crust and still get the desired tenderness? SALT to add/give flavor • If a salted fat is used, the amount of salt in the recipe should be decreased. Why do you have to keep it cold?
• LIQUID - water is the most
common liquid used in pastry • hydrate or moisten the flour so that sufficient gluten can be developed to form a cohesive dough • too much: TOUGH • too little: crumbly What went wrong with this pastry dough? Kind of flour used
too much gluten was formed
Too much water
Strong flour
Use of melted fat or butter
Pie crust isn’t
flaky My pastry is crumbly and difficult to roll. Too little water
You have used oil instead of
fat
Too much fat is added
From this key words, can you cite important points you have learned from today’s lesson. BUTTER VS CRUMBLY LARD
ICE COLD WATER GLUTEN
FLAKY In making pie crust following these two golden
rules: use cold ingredients and don 't overwork the dough .
