1. PIES AND PASTRIES, LIKE CAKES, ARE
DELIGHTFUL TO EAT ESPECIALLY WHEN THEY
ARE BAKED PROPERLY. A WELL-PREPARED
PASTRY MAY BE DETERMINED BY THE
QUANTITY OF ITS PIE CRUST.
PASTRY IS A DELICATE BAKE PRODUCT WHICH
CONSISTS OF CRUST AND FILLING. IT
CONTAINS HIGH PERCENTAGE FAT, WHICH
CONTRIBUTES TO A FLAKY AND CRUMBLY
TEXTURE.
PIES & PASTRIES, KINDS OF PASTRIES,
MIXING TECHNIQUES APPLIED FOR
PIES & PASTRIES
2. KINDS OF PASTRY
1. CREAM PUFFS - A type of light pastry
that is filled with whipped cream or
a sweetened cream filling and
Often topped with chocolate.
2. PUFF PASTRY- A light, flaky,
rich pastry made by Rolling dough
with butter and folding it to form
Layers: used for tarts, napoleon
3. • 3. DANISH PASTRY- A pastry made
Of sweetened yeast dough with
Toppings
such as fruit, nuts, or cheese.
4. FRENCH PASTRIES- A rich pastry,
Filled with custard or fruit.
4. • 5. PIE AND TART- Pastries that consists
Of two components: the first, relatively
Thin pastry (pie) dough, when baked
Forms a crust (also called pastry shells)
That holds the second, the filling.
6. CROISSANTS- A Flaky raised dough.
It is like a sweetened cross between a
Simple yeast-raised dough and pastry.
The dough is rolled with butter to create
Layers and is then left to rise, creating a very
Light texture. The downside is that it is
Technically involved and requires a great
Deal of work.
5. PASTRY INGREDIENTS
1. ALL- PURPOSE FLOUR- Type of flour used in baking
pastries. The gluten content of this flour provides
framework or substance of baked pastries.
2. LARD AND VEGETABLE SHORTENING- Fats
frequently used to make pastry. Butter and margarine
produce a less tender crust.
3. WATER- An important ingredient in pastry because it
provides the moisture needed to develop gluten.
4. SALT- Contributes to the flavor of pastry and has no
influence on flakiness or tenderness.
6. MIXING TECHNIQUES APPLIED FOR
PIES AND PASTRIES
STIRRING- Mixing all ingredients together
Usually with a spoon in a circular motion.
BEATING- Introducing air into the mixture through
Mechanical agitation as in beating eggs. An electric mixer is often
used to beat the ingredients together.
WHISKING- Also known as the whipping method and is usually used
for meringue, and for chiffon products. Air is incorporated into such
food as whipping cream and egg whites through very vigorous mixing,
usually with an electric mixer or whisk.
ROLLING- To flatten dough out into a sheet in preparation to shaping
to various forms.
7. LAMINATING- Fat is repeatedly folded into the
dough.
CREAMING- Fat and sugar are beaten together
until light airy texture.
KNEADING- Working with the dough using the
heel of hands, accompanied by pressing,
stretching, and folding in order to develop its
gluten.
CUT IN OR CUTTING IN- Cutting fat into smaller
pieces using two knives or pastry blender to
distribute fat in flour until it resembles into coarse
meal.
