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Pastry Form 3

This document defines different types of pastry such as short crust, flaky, and puff pastry which vary in their fat to flour ratios. It outlines key ingredients for pastry such as flour, fat, liquids, and salt and describes common faults in pastry making like tough or crumbly crusts. Finally, it lists popular fillings for pastries including fruit, cream, custard, and lemon meringue.

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Jada Knights
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© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
122 views

Pastry Form 3

This document defines different types of pastry such as short crust, flaky, and puff pastry which vary in their fat to flour ratios. It outlines key ingredients for pastry such as flour, fat, liquids, and salt and describes common faults in pastry making like tough or crumbly crusts. Finally, it lists popular fillings for pastries including fruit, cream, custard, and lemon meringue.

Uploaded by

Jada Knights
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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PASTRY

Objectives
❖ Define the types of pastry

❖ Explain the various ingredients in pastry making

❖ Outline the faults in pastry making and solutions

❖ List various fillings used in pastry making.


Short Crust Pastry

1/2 fat to flour


An Example
Ingredients
225 grams Flour
50 grams Shortening
50 grams Margarine
10 tsps Cold water
¼ tsp Salt
Flaky Pastry or Rough puff pastry
Three quarter fat to flour

An Example
Ingredients
225 grams Flour
75 grams Shortening
75 grams Margarine
15tsps Cold water
¼ tsp Salt
Puff pastry
Equal amounts of fat to flour

An Example
Ingredients
250 grams Flour
125 grams Shortening
125 grams Margarine
10 tsps Cold water
¼ tsp Salt
Choux Pastry
Its cooked and has eggs

An Example
Ingredients
62 grams Flour
50 grams Margarine
150 ml Cold water
¼ tsp Salt
2 Eggs
Flour
Plain Flour - With the exception of suet pastry uses
self-raising flour. Plain flour should be used for shortcrust
pastry since it gives it a light and crumbly texture.
Eg.All-purpose flour.

Strong Plain Flour – This flour is best for flaky, rough puff
pastry, puff pastry and choux pastry. This flour has higher
protein content, resulting in the formation of more gluten
when water is added.
Eg Pastry flour.

Wholemeal or Whole Wheat Flour – This flour is used


for shortcrust pastry to provide extra nutrients but not
suitable for flaky or rough puff pastry or puff pastry. It
does not form flakes well, because of he presence of the
bran.
Fat
Fat provides ‘shortness’ to the pastry. In pastry the fat is
not in mixed as thoroughly as cakes, this causes the fat to
form layers between strands of gluten, so that the pastry is
tender and flaky.

Any fat used should be cold and firm.

Margarine – gives flavour, colour and some shortness.


Block margarine is best. Soft margarine tends to be too
oily.

Butter – gives good flavour and shortness, but it is more


expensive than margarine.

Lard – provides very good shortness, but lacks flavour but


is made from animal fat.

White Vegetable Fats – produces similar results to lard.

Oil–Can be used but lacks flavour


Liquids
Water is used to bind ingredients together
into a dough, except for rich doughs, where
egg yolks are used.

The water should be cold or chilled in the


refrigerator so that it does not affect the
temperature of the fats.

Correct measurement is important so that


the correct consistency is produced.

The water should be mixed in quickly with


a flexible knife until a smooth dough is
formed.
Salt

Contributes flavour to pastry.


Faults in pastry and its causes

Faults Possible causes

Tough crust - Insufficient fat


- Too much water
- Over mixing
Faults in pastry and its causes

Faults Possible causes

Crumbly crust
- Too little water
- Too much fat
- Self – raising flour used
- Insufficient mixing
Faults in pastry and its causes

Faults Possible causes

Soggy lower crust - Filling too moist


- Bottom crust torn or
broken
- Soaked before baking
pastry
- Oven temperature too low
or time too short
Faults in pastry and its causes

Faults Possible causes

Pastry shell blisters - Pastry fitted too


tightly in pan
- Not pricked enough
- Oven temperature
too low
Various filling in pastry making
Fillings
Description
Fruit pies
● Can be fresh, frozen, canned or dried.

Cream pies
● The filling is a mixture thickened by starch,
in the form of flour and eggs.
Lemon Meringue pies
● Egg whites are beaten until foamy.

Custard pies
● Made with custard mixture comprising
eggs and milk.
● This is poured into an unbaked pastry shell.
○

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