Scribd
Upload
48 views37 pages

Pies and Pastries

The document discusses different types of pastries and their ingredients and preparation methods. It describes pastries as baked goods with a crust and filling, noting they should have a light, flaky or crumbly texture. Specific pastries mentioned include cream puffs, puff pastry, Danish pastry, French pastries, pies, tarts, and croissants. Common pastry ingredients are listed as flour, fat like lard or shortening, water, and salt. Methods for mixing pastry dough include stirring, beating, whisking, rolling, laminating, creaming, kneading, and cutting in.

Uploaded by

donnafe.caubalejo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
48 views37 pages

Pies and Pastries

The document discusses different types of pastries and their ingredients and preparation methods. It describes pastries as baked goods with a crust and filling, noting they should have a light, flaky or crumbly texture. Specific pastries mentioned include cream puffs, puff pastry, Danish pastry, French pastries, pies, tarts, and croissants. Common pastry ingredients are listed as flour, fat like lard or shortening, water, and salt. Methods for mixing pastry dough include stirring, beating, whisking, rolling, laminating, creaming, kneading, and cutting in.

Uploaded by

donnafe.caubalejo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 37

PIES AND PASTRIES

EXAMPLES OF
PASTRIES
PASTRY
•is a delicate baked products which
consists of crust and filling
PASTRY
•is a delicate baked products which
consists of crust and filling
PASTRY
PASTRY
•Flaky or
Crumbly
texture
GOOD PASTRY
•Light and airy and fatty
•But firm enough to support the weight
of the filling.
GOOD PASTRY
•Blend the flour and fat thoroughly
before adding any liquid
•Ensures that the flour granules are
adequately coated with fat and less
likely to develop gluten
TYPES OF PASTRIES
1. CREAM PUFF
•A type of light pastry that is filled with
whipped cream or a sweetened cream
filling and often top with chocolate
A B C D

G
E F

H
2. PUFF PASTRY
•A light, flaky , rich pastry
made by rolling dough with
butter and folding it to form
layers : used for tarts
A B C D

G
E F

H
3. DANISH PASTRY
•A pastry made of sweetened
yeast dough with toppings
such as fruit, nuts or cheese
A B C D

G
E F

H
4. FRENCH PASTRIES
•A rich pastry filled with
custard or fruit
A B C D

G
E F

H
5. PIES AND TARTS
•Consist of two components:
(1) relatively pastry pie dough ,
when baked form a crust
(pastry shell)
(2) Filling
A B C D

G
E F

H
6. CROISSANTS
•Flaky raised dough
•Sweetened cross between a
simple yeast dough and puff
pastry.
A B C D

G
E F

H
6. CROISSANTS
•The dough is rolled with butter
to create layers and is then left
to rise for very light texture.
•Require a great deal of work
A B C D

G
E F

H
PASTRY INGREDIENTS
1. ALL PURPOSE FLOUR
•The GLUTEN content of this
flour provides framework or
substance of baked products
2. LARD AND VEGETABLE SHORTENING

•Fats frequently used in


making pastry
•Butter and margarine produce
a less tender crust
3. WATER
•Important because the
moisture needed to develop
gluten
4. SALT
•Contributes to the flavor and
has no influence on flakiness
or tenderness.
MIXING METHODS
MIXING TECHNIQUES IN BAKING | MIXING METHOD
S | WITH DEMONSTRATION | BREAD AND PASTRY PR
ODUCTION - YOUTUBE
1. STIRRING
•Mixing all ingredients
together usually with a spoon
in a circular motion
2. BEATING
•Introducing air into the
mixture through mechanical
agitation as in beating eggs
3. WHISKING
•Also known as whipping
•Usually used for meringue
and for chiffon products.
•Air incorporation
4. ROLLING
•A flatten dough out into a
sheet in preparation to
shaping to various forms
5. LAMINATING
•Fat is repeatedly folded into
the dough
6. CREAMING
•Fat and sugar are beaten
together until light airy
texture
7. KNEADING
•Working with the dough using
the heel of hands ,
accompanied by pressing,
stretching and folding in order
to develop gluten
8. CUTTING IN
•Cutting fat into smaller pieces
using two knives or pastry
blender to distribute fat in
flour

You might also like