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Baking PPT Pastries

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29 views8 pages

Baking PPT Pastries

Uploaded by

jonanlao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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HM 210

BREAD AND PASTRY

Prepared by:
Tulip F. Lopez, Ph. D.
Ma. Leroz P. Rizada, MAEd
PASTRIES
-are baked goods made of crust and usually with filling
inside or on top of the crust. Pastries include pies,
turnovers, tarts and special puff pastry.
The basic ingredients are:
-flour which is usually all purpose or a special
pastry flour will be used
-shortening can be lard or pork fat, butter,
margarine, vegetable shortening or oil
-liquid that is commonly used is water though
milk, cream, fruit juice or eggs are also utilized in special
recipes
Types of Pastry Crust
Shortcrust- is made of all purpose flour, chilled shortening,
water and a little amount of salt. It is the most frequently used pastry
dough for pies and tarts. It is made by quickly mixing and kneading the
flour with shortening and water. As little handling as possible is needed
to avoid the development of gluten. The dough is rolled and then fitted
into the pastry mold. It may or may not be baked before being placed
with filling.
Rich shortcrust- made from all-purpose flour, chilled
shortening, pinch of salt, plus sugar and eggs. This is prepared in the
same way as the shortcrust but sugar adds flavor and brown color. The
eggs make the crust firmer and richer.
Puff Pastry- this is made of many thin layers or “leaves” of
dough. The dough consists of flour, chilled butter, cold water. To make
the layers, the dough is folded, rolled, and then chilled, over and over
again which makes the pastry “puff’. The pastry is always baked before
being filled. Puff pastry is used for pies, and tarts, but most especially
for French pastry. This may require practice be achieved successfully.
SPECIAL PASTRIES
 Strudel- ingredients are bread flour, melted butter, eggs and warm
water. The dough is thoroughly kneaded, not handled quickly and
gently. The gluten has to be developed fully to produce a very elastic
dough the rolled very thinly and filling is arranged in a row. The
dough is rolled over and over until it becomes in multiple layers.
 Choux Pastry –is made of flour, butter, water, salt and generous
amounts of eggs. It is made by heating the butter and water to a boil
then flour and salt is added to the boiling mixture and beaten well to
form a paste. The eggs are beaten into the hot paste to produce a
soft light dough which is then piped or spooned on a tray.
 Graham cracker crust - is made of crushed graham crackers, melted
butter and sugar. These are mixed thoroughly and pressed on the
sides and bottom of the pie pan. This crust may or may not be baked
before the filling, depending on the kind of filling used.
SPECIAL PASTRIES & TECHNIQUES MAKING
PASTRIES
STRUDEL CHOUX
GRAHAM
CRACKER
CRUST

Single Crust
Crimping

Fluting

Double Crust

Lattice Crust with design


KINDS OF FILLINGS
 Fruit Fillings – can be fresh, frozen, canned or dried
 Custard and Soft Filling s– may contain eggs that bind and

starch to thicken the mixture


 Cream Pie Filling – same as with puddings and pastry creams

that contain either flour or cornstarch in its mixture


 Chiffon Pie Filling – light and fluffy made from beaten
eggwhites or whipped cream folded together.
CAUSES OF POOR QUALITY PASTRIES
 Tough crust - insufficient shortening, too much water; overmixing
when water is added; excess flour on pastry cloth; overhandling or
kneading of dough
 Solid crust – insufficient shortening; overmixing of shortening and
flour; overmixing when water is added; overhandling or kneading of
dough; too low oven temperature
 Too pale – overmixing; oven temperature too low; underbaked
 Too dark - oven temperature too high; overbaked
 Soggy lower crust – overhandling; too much filling; filling too moist;
crust is soaked before baking; pie placed too high in oven; oven
temperature too low
 Crust thick, soft, doughy - insufficient fat; too much water; water
not cold enough; rolled pastry too thick; oven temperature too low
 Crust thin, brittle, burns easily, too thin – too much fat; pastry
rolled so thinly
 Pastry shell blisters – pastry fitted too tightly in pan; not pricked
enough; oven to low in temperature

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