Day 2 pastry doughs

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Day 2 pastry doughs

  1. 1. © 2009 Cengage Learning. All Rights Reserved.<br />Chapter 12<br />Pastry Doughs<br />
  2. 2. © 2009 Cengage Learning. All Rights Reserved.<br />Introduction to Pastry Doughs<br />Pâte<br />Non sweet pastry dough<br />Pie dough, PâteBrisée, Pâte à Foncer<br />Sweet pastry dough<br />Pâte Sucrée, Pâte Sablée, Sablé Breton<br />Puff Pastry, Pâte à Choux<br />
  3. 3. © 2009 Cengage Learning. All Rights Reserved.<br />Introduction to Pastry Doughs<br />Ingredient Functions for Pastry Dough<br />Flour<br />Fat<br />Water<br />Sugar<br />
  4. 4. © 2009 Cengage Learning. All Rights Reserved.<br />Introduction to Pastry Doughs<br />Ingredient Functions for Pastry Dough <br />Flour<br />Pastry flour<br />Low-protein bread flour<br />Ratio of sugar<br />Hydration rate<br />
  5. 5. © 2009 Cengage Learning. All Rights Reserved.<br />Introduction to Pastry Doughs<br />Ingredient Functions for Pastry Dough <br />Fats<br />Effects on flavor, texture, leavening and mouth feel<br />Common Fats<br />Melting point of the fats<br />
  6. 6. © 2009 Cengage Learning. All Rights Reserved.<br />Introduction to Pastry Doughs<br />Ingredient Functions for Pastry Dough <br />Liquids<br />Common liquid: water and/or milk<br />Dissolves water-soluble ingredients<br />Transformation into steam<br />Aids from acids such as lactic (buttermilk)<br />
  7. 7. © 2009 Cengage Learning. All Rights Reserved.<br />Introduction to Pastry Doughs<br />Ingredient Functions for Pastry Dough <br />Eggs<br />Hydration<br />Structure<br />Texture<br />Leavening<br />Flavor<br />Color<br />
  8. 8. © 2009 Cengage Learning. All Rights Reserved.<br />Introduction to Pastry Doughs<br />Ingredient Functions for Pastry Dough <br />Sugar<br />Powdered, Superfine and Granulated sugar<br />Effects of the size of the sugar grain<br />Hygroscopic property<br />Maillard Reaction<br />
  9. 9. © 2009 Cengage Learning. All Rights Reserved.<br />Introduction to Pastry Doughs<br />Ingredient Functions for Pastry Dough <br />Leavening Agents<br />Chemical leavening<br />Physical leavening<br />
  10. 10. © 2009 Cengage Learning. All Rights Reserved.<br />Introduction to Pastry Doughs<br />Ingredient Functions for Pastry Dough <br />Salt<br />Improves flavor and shelf life<br />1.5 to 2% of flour weight<br />
  11. 11. © 2009 Cengage Learning. All Rights Reserved.<br />Introduction to Pastry Doughs<br />Ingredient Functions for Pastry Dough<br />Other Ingredients<br />Lemon juice, vinegar<br />Nut flours<br />Spices<br />Flavoring extracts<br />
  12. 12. © 2009 Cengage Learning. All Rights Reserved.<br />Pie dough, PâteBrisée, Pâte à Foncer<br />Balancing of sweetness of the filling<br />Balancing of tenderness, flakiness and crispiness<br />Mixing methods<br />Pastry Dough – Unsweetened<br />
  13. 13. © 2009 Cengage Learning. All Rights Reserved.<br />Pie Dough<br />Mealy dough / Flaky dough<br />Degree of the fat incorporated into the flour<br />Pastry Flour<br />Hard fat: butter, shortening, margarine, lard<br />Ice cold Water <br />Sugar<br />Pastry Dough – Unsweetened<br />
  14. 14. © 2009 Cengage Learning. All Rights Reserved.<br />Pastry Dough – Unsweetened<br />Pie Dough<br />Mealy Pie Dough<br />Fat is mixed in until it resembles coarse cornmeal<br />Top and Bottom of the pies<br />
  15. 15. © 2009 Cengage Learning. All Rights Reserved.<br />Pastry Dough – Unsweetened<br />Pie Dough<br />Flaky Pie Dough<br />Flour and Fat are mixed until the size of hazelnuts<br />For lattice <br />For drier fillings<br />
  16. 16. © 2009 Cengage Learning. All Rights Reserved.<br />Pastry Dough – Unsweetened<br />Mixing Pie Dough <br />Use of cold fat<br />The amount of water<br />Mixing by Hand<br />Mixing by Machine<br />
  17. 17. © 2009 Cengage Learning. All Rights Reserved.<br />Pastry Dough – Unsweetened:Mixing Pie Dough<br />Precautions for Mixing<br />Temperature of the ingredients<br />Mix the flour/fat phase to a proper stage<br />Sufficient mixing<br />Proper amount of water<br />
  18. 18. © 2009 Cengage Learning. All Rights Reserved.<br />Pastry Dough – Unsweetened<br />Pâte à Foncer<br />Lining pastry<br />Sweet and savory applications<br />
  19. 19. © 2009 Cengage Learning. All Rights Reserved.<br />Pastry Dough – Unsweetened<br />Pâte Brisée<br />Similar to pâte à foncer, but with eggs<br />
  20. 20. © 2009 Cengage Learning. All Rights Reserved.<br />Pastry Dough – Unsweetened<br />Review of Unsweetened Dough<br />Rest the dough for at least 4 hours<br />Minimize waste when cutting<br />
  21. 21. © 2009 Cengage Learning. All Rights Reserved.<br />Sweet Pastry Dough<br />Enriched with sugar and fat<br />Pâte Sucrée, Pâte Sablée and Pâte Sablé à Breton<br />
  22. 22. © 2009 Cengage Learning. All Rights Reserved.<br />Sweet Pastry Dough<br />Ingredient Functions for Sweet Pastry Dough<br />Flour: low-protein bread flour, all-purpose flour<br />Unsalted butter<br />Sugars<br />Eggs<br />Salt<br />Leavening agents<br />
  23. 23. © 2009 Cengage Learning. All Rights Reserved.<br />Sweet Pastry Dough<br />Mixing Methods<br />Sanding method<br />Dry ingredients and hard fat are blended, then liquid is added<br />Creaming Method<br />Minimum incorporation of fat and sugar<br />Hard or soft butter<br />
  24. 24. © 2009 Cengage Learning. All Rights Reserved.<br />Sweet Pastry Dough<br />Pâte Sucrée<br />Creaming or sanding method<br />Crisp texture, good shelf life<br />
  25. 25. © 2009 Cengage Learning. All Rights Reserved.<br />Sweet Pastry Dough<br />Pâte Sablée<br />Delicate, rich and crumbly texture<br />Baking soda<br />Cooked egg yolk<br />
  26. 26. © 2009 Cengage Learning. All Rights Reserved.<br />Sweet Pastry Dough<br />Pâte Breton<br />Start with whipping egg yolks and sugar<br />Add soft butter, mix to an incorporation<br />Add sifted dry ingredients, mix until incorporation<br />Pâte à Sablé Breton<br />Used for tarts and petit four bases<br />Not suitable for lining molds<br />
  27. 27. © 2009 Cengage Learning. All Rights Reserved.<br />Conclusion<br />A variety of baked goods can be produced from a selection of sweetened and unsweetened pastry dough<br />Understanding the formulation and characteristics of each dough is important to the success of the formula.<br />

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