Laminated pastry

1. LAMINATED PASTRY
OR LAMINATED DOUGH

2. WHAT IS A PASTE?
(a thick, soft, moist substance typically produced
by mixing dry ingredients with a liquid)
Pastry came from the word paste, where the
paste of water and flour was used to encase
meat while cooking.
As the paste baked, it got flavoure from the juices
from the meat and was eaten along with meat.

3. TYPES OF PASTRIES
Various types of pastries are used in the preparation of sweet and
savory dishes in the bakery and confectionery. These include
generically:
• 1. Short crust pastry
• 2. Puff pastry
• 3. Flaky pastry
• 4. Choux pastry
• 5. Danish pastry

4. WHAT IS PUFF PASTRY…….
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a
laminated dough composed of dough and butter or other solid fat . The butter is
put inside the dough (or vice versa), making a layer which is repeatedly folded
and rolled out before baking.
An alternate layer of fat and flour is made by repeated folding and rolling.

5. PRIMARY INGREDIENTS
FLOUR
FAT
WATER
SALT
SUGAR
EGG

6. FLOUR
This is the base ingredient used in making pastry. Soft and plain high
graded flour is ideal rather than strong flour. Unbleached soft flour is
used for short crust pastries. For puff pastry soft or hard untreated
flour without any additive can be used. As the dough develops, the
elasticity and extensibility also increases which is desirable for thin
layered products. Rolling and rerolling of dough causes mechanical
development and the dough should be allowed to rest between
sheeting process.

7. FAT
THERE ARE TWO TYPES OF MARGERINE USED :-
CAKE MARGERINE (SOFT) AND PASTRY MARGERINE (HARD)
For short crust pastry, equal quantity of butter and flour is used or
simply margarine can be used.
Fat or shortening provide flavour, taste and rich texture to the finished
product. These should be added cold and semi-soft so that they can be
rolled easily without getting melted or formation of lumps.
Hot fat or shortening will ooze out while rolling giving the product
uneven shape, sogginess and less of flake formation. Especially for
pastries where several layers are required, it is recommended to use fat
of higher melting point.

8. WATER
Water is considered the best liquid, but milk can also be used. It is
recommended that the liquid must be chilled and neutral.
Liquid helps in the formation of dough and gluten development. It also
uniformly distributes the ingredients and improves the consistency.
Lemon is also sometimes used which relaxes the puff pastry dough by
breaking down the proteins to make rolling easier.

9. SALT- salt strengthens the gluten and improves the taste and flavour of
the product. It also retards excessive fermentation and adds nutritive
value to the food.
SUGAR - It acts as a tenderizer by absorbing water and inhibiting flour
gluten development, and delaying starch gelatinization. It incorporates
air into shortening in the creaming process, thus creating tenderness
and fineness. It also provides crust, colour, texture, taste and flavour
when baked.
EGG - It provides taste, texture, food value and moisture to the
product. They act as leavening agents and forms emulsion easily.

10. METHOD FOR MAKING PUFF PASTRY
 Add flour, salt into a bowl & mix.
 Make a well in the center and add the melted butter and enough
water to bring the mixture to a soft dough.
 Flatten, wrap in cling film and refrigerate for 30 minutes.
 Take the cold butter between 2 sheets of baking parchment &
bash/roll out into a square, about 1.5cm thick. The butter needs to be
similar consistency as the dough - if too soft return to the fridge.
 Roll out the pastry into a rectangle, a little more than twice as long
as the butter.
 Place the butter in the center, fold the edges of the pastry into the
center over the butter and seal the edges well so no butter is
exposed.

11. METHOD FOR MAKING PUFF PASTRY
Roll the pastry out into a neat rectangle so it is 3 times longer than it
is wide, keeping the edges straight and square.
 Fold the bottom 1/3rd up to the middle, then the top 1/3rd down.
Brush off any surplus flour Rotate a quarter turn and repeat the roll &
fold.
 Wrap & chill for 30 minutes.
 Repeat the previous 2 steps twice, so 6 turns in total. Refrigerate
for about 30 minutes before use

12. NUMBER OF LAYERS…..
There are total of 56 layers in a proper puff pastry…….
Sometimes it reaches to 700 numbers.
More the folds the crispier it becomes.

13. LET US WATCH

16. PRODUCTS……
• VEGETABLE PUFF
• CHICKEN PUFF
• CREAM ROLL
• PALMIERES
• VAUL AU VENTS
• KHAJA
• MILLE - FEUILLE

17. POINTS TO KEEP IN MIND
• ROOM SHOULD BE COLD.
• FAT SHOULD NOT BECOME TOO HARD.
• DOUGH MUST NOT BE LOOSE.
• RELAXATION OF THE DOUGH BETWEEN SHEETS IS IMPORTANT.
• WHILE RELAXING THE PASTRY IT SHOULD BE COVERED IN MOIST CLOTH TO
PREVENT IT FROM CRUSTING, IF IT CRUST IT WILL LOOSE STRECHEBILITY.
• SALTED AND UNSALTED BUTTER WOULD BE USED FOR DIFFERENT
PRODUCTS.
• THE FAT USED SHOULD HAVE HIGH MELTING POINT.
• DOUGH SHOULD BE MIXED WITH CHILLED WATER, FOR EASY COOLING.

18. THANK YOU
AT HOME KEEP BAKING, KEEP TRYING.