1. Pastry
Based on method of mixing pastry is classified as follows:
 Short crust pastry
 Puff pastry
 Flaky pastry
 Choux pastry
 Danish pastry
1. Short crust pastry
 In this kind of pastry, fat content is generally 40 -80 percent. If fat content is low, small amount
of leavening agent (baking powder) is added to impart tender eating quality. Flour is mixed with
baking powder, milk solids (opt). If sugar and salt is desired to be added it as to be added now.
 Chilled fat is cut into small pieces and mixed with the flour mixture. Then the flour and fat are
ribbed gently with the tips of fingers till the whole mass resembles bread crumbs.
 Sugar content in this pastry varies from 10 %( for pies, tarts, turn overs etc) to 50 %.
 Chilled water is added.
 If egg is desired to be added it has to be added now and in this case the proportionate of water
as to be reduced
 Mixing operation of short crust pastry is very important. It should be carried out in a manner
that gluten is not unduly developed otherwise pastry will become hard and not remain tender as
it should be.
 Small dough could be mixed with a pallet knife by what is known as cutting and folding
movements of palate knife.
 If should be mixed just sufficiently so that water is evenly distributed and the whole mass joins
together.
 Larger dough’s can be mixed in a vertical mixer at slow and medium speed.
 After mixing the dough should be rested in cool place for at least half an hour before sheeting
for makeup.
 Less pressure is applied to the pastry while rolling or the fat will separate from the mass making
the pastry tough to eat.
 If the pastry is baked without any filling docking as to be done I order to avoid any bubble
formation.

2. Puff pastry
 Fat used for making puff pastry should have high melting point in order to withstand the
frictional heat to which it is subjected during sheeting and folding operations.
 Dough for making puff pastry should be mixed with chilled water in order to prevent fat from
melting.
 Some food acid like lemon juice is used in the dough in order to impart better extensibility.
 Fat should be added last in the dough because if fat is added before, flour has a chance to take
up and absorb water, water absorption will be reduced and gluten may not develop sufficient
strength to undergo so many sheeting and folding operations.
 Dough for puff pastry is made with flour, salt, lemon juice, chilled water and shortening.
Consistency of dough should be such that it could be sheeted easily without being too hard or
sticky.
 After mixing dough should be relaxed at least half an hour covered with moist cloth which will
prevent it from crusting.
 Then the dough is sheeted into a rectangular shape and marked into 3 equal parts lengthwise.
 Fat is divided into 3 portions. One portion of fat is evenly spread onto two –third portion of
sheeted dough leaving out half an inch space on the edges.
 Now one third part of the dough (on which fat is not applied) is folded over the middle one third
parts (on which fat is being spread). The remaining one third portions (with fat) are folded over
it.
 We have now alternate layers of dough and fat.
 Relax the dough for 20-25 minutes in cool place cover with moist cloth in order to prevent
crusting.
 The dough is again sheeted into rectangular shape and the process is repeated twice more to
use up the remaining 2 portions of fat with adequate relaxation time in between sheeting’s.
 Similar 1 folding is given without fat. Now we have very thin layers of dough interspersed with
thin layers of fat which will rise during baking to form a light and crisp product.
 After final sheeting and folding, the pastry should be relaxed for about an hour before sheeting
for makeup.
 After makeup and before placing it in the oven the pastry should be relaxed. This will stabilize
the position of layers and rise of the product in the oven will be even. Egg wash or milk wash
should be applied before baking.

3. 2. Flaky pastry
 Fat used for making puff pastry should have high melting point in order to withstand the
frictional heat to which it is subjected during sheeting and folding operations.
 Dough for making puff pastry should be mixed with chilled water in order to prevent fat from
melting.
 Some food acid like lemon juice is used in the dough in order to impart better extensibility.
 Fat should be added last in the dough because if fat is added before, flour as a chance to take up
and absorb water, water absorption will be reduced and gluten may not develop sufficient
strength to undergo so many sheeting and folding operations.
 Dough for puff pastry is made with flour, salt, lemon juice, chilled water and shortening.
Consistency of dough should be such that it could be sheeted easily without being too hard or
sticky.
 After mixing dough should be relaxed at least half an hour covered with moist cloth which will
prevent it from crusting.
 Margarine is made into a square block.
 After the dough is relaxed, it is sheeted into a square shape and stretch out all the sides big
enough to cover. Place the fat in the center and cover the dough in the form of an envelope.
 Keep it resting in the refrigerator for about 20 mins.
 Remove and roll in a rectangular shape taking enough care not to break the pastry by excess
pressure while rolling and then it is folded into a book fold i.e. both the ends are brought in the
center and again folded over so that the entire sheet forms 4 layers.
 In the similar way 3 more book folds are given with adequate relaxation period in between
folding.
 Now we have very thin layers of dough interspersed with thin layers of fat which will rise during
baking to form a light and crisp product.
 After final sheeting and folding, the pastry should be relaxed for about an hour before sheeting
for makeup.
 After makeup and before placing it in the oven the pastry should be relaxed. This will stabilize
the position of layers and rise of the product in the oven will be even. Egg wash or milk wash
should be applied before baking.

4. 3. Choux pastry
 Choux pastry has altogether different kind of characteristics.
 This is a small hollow shell which is crisp eating. It can be filled with fresh cream or butter cream
or custard or pastry cream or ganache etc
 Pastry can be made in the shape of éclairs, swans, cream puffs, profiteroles etc
 Water and fat is boiled together. The pan is taken off heat and all the flour is added at a time
and mixed thoroughly to avoid lump formation.
 The entire mass is again cooked for sometime on slow flame till the mixture starts leavening
bottom of the pan.
 Allow the mixture to cool down and then gradually add the whisked eggs to it forming a
homogenous smooth paste of piping consistency.
 Baking operation of choux pastry is very important. Initially it should be baked at high
temperature ( 2200c) so that it achieves maximum rise. Then the temperature is reduced to
about 1600C and it is baked until structure is stabilized and shells become crisp.
4. Danish pastry
 This is rich fermented dough. This pastry consists of flour, yeast, sugar, milk, egg and fat.
 The above is allowed to ferment and then rolled in a big circle. Fat is smoothened and applied all
over.
 Then cut it into 3 uneven strips .i.e. small, medium and big.
 First roll the smallest strip then roll it over medium and then the biggest. Seal it on the sides or
the fat will ooze out. The roll shouldn’t be very tight or there will be some difficulty for the
layers to form. Freeze it.
 Roll it.
Shubhada kotibhaskar
Asmita powar
IHM Mumbai