ANGELICA ROSE C.

CUYOS SUMMARY IN BREAD

AND PASTRY
III-B MAY 07,2020

 What is Pastry?
 Is a dough of flour, water and shortening (solid fats,
including butter) that may be savory or sweetened.

HISTORY OF PASTRY
 Originally made by the Egyptians
 The earliest forms of pastry w made by combining
flour and water into a paste which was then
wrapped around meat to be baked.
 Strong evidence that Egyptians produced
pastry-like confections which were made by
dipping a baked flour cake in honey and
serving with dessert nuts and toppings.

BASIC INGREDIENTS IN PASTRY

*Flour *Sugar *Milk *Eggs
*Shortening *Baking powder

TYPES OF PASTRY

 Short crust pastry- can be used to make both and

savory pies such as apple pie, quiche, lemon meringue
or chicken pie.
 Filo pastry-is made with flour, water and a small
amount of oil or white vinegar, though some dessert
recipes also call for egg yolks.
Is a very thin unleavened dough used for making
pastries such as baklava and borek in Middle
Eastern and Balkan cuisines.
 Choux Pastry- it can be for savory pastries such as
gouger, a large ring of choux flavored with Gruyere or
Omental cheese.
- The pastry is used in many European
and European-delivered cuisines
 Flaky Pastry- also known as blitz pastry or rough puff,
is a light and flaky unleavened pastry that is similar to,
but distinct from puff pastry.
-relies on large lumps of butter
(approximately 1inc or 2.5 cm across)
mixed into the dough, as opposed to
the large rectangle of butter in puff
pastry.
 Puff Pastry- also known as paste Feuillet, is a flaky
light pastry made from a laminated dough composed of
dough and butter or other solid fat.

 HISTORY OF PIE
 Pie has been around since the ancient Egyptians.
 Made by the Romans.
 Sometimes made in “reeds” which were used for the
sole purpose of holding the filling and not for eating
with the filling.
 The first pie called “coffins or coffyns” (the word
actually meant a basket or box) were savory meat pies
with the crust or pastry being tall, straight-sided with
sealed-on floors lids.
 The roots of pie can loosely be traced back to the
Ancient Egyptians during the Neolithic Period or
New Stone Age beginning around 6000BC.
 Pie
 A baked food having a filling of fruit, meat pudding.
 Prepared in pastry-lined pan or dish and often topped
with a pastry crust; apple pie; meat pie.
  THREE STYLES OF PIE CRUST
 Pie shell
 Single crust pie
 Double crust pie
1. Pie shell
 Baked separate and filled after baking
 Pricked crust
 Filled with creams/pudding
2. Single crust pie
 Bottom crust and filling baked together
Example: pecan and pumpkin
3. Double crust pie
 Bottom crust, filling, and top crust baked together.
Example: fruit pies
 PIE CRUST
-In baking, a crust is the outer, hard skin of bread or the
shell of a pie. Generally, it is made up of at least shortening
or another fat, water, flour, and salt. It may also include milk,
sugar, or other ingredients that contribute to the taste or
texture.
DIFFERENCES BETWEEN SINGLE PIE CRUST
TO DOUBLE PIE CRUST
o Single Crust Pie
- Is a dessert that does not have a top
crust. It only has the bottom crust that
lines the pie plate an holds the filling.
The bottom crust is placed in the pie
plate and the edges are trimmed.
- The edges are then to provide the crust
with a finished look. Many times, a
single crust is baked or partially baked
before the filling is added. This
prevents the crust from becoming too
 soggy when certain fillings are used.
Even though a Single Pie Crust does
not have a top crust, it will often have
some type of topping added either as
part of the pie or as it is served. Some
of the common toppings used are
meringue and whipped cream.
o Double Crust Pie
- A pie made with both a bottom and a
top crust. The first crust used for the
Double Crust Pie is the bottom crust
which is rolled out and paced in the pie
plate. A filling is prepared and placed in
the pie plate over the surface of the
bottom crust.
- The top crust is then rolled out and
placed over the top of the filling. The
edges of the top and bottom pie crust
are trimmed out and crimped to seal
the crust together. The top crust has
several slits made into the crust or a
few small holes punctured into the crust
with a fork to allow steam to escape as
the pie is baked.
TECHNOQUES IN CAKE PREPARATION
1. MEASURING 4. FOLDING
2. CREAMING 5. BEATING
3. BLENDING 6. STIRING
Additional Info:
 Creaming and Blending are the conventional
techniques in making cakes.
 Use the Creaming Method if volume is the goal
 Use the Blending Technique if tenderness is the
arm.
CLASSIFICATION OF BATTERS

a) POUR BATTERS- the ratio of dry ingredients

to liquid ingredients
Example: cakes, waters, pancakes and
cream puffs

b) DROP BATTERS- the ratio is 2.1

Example: cookies and biscuits

METHODS OF MIXING CAKE BATTERS

1) CONVENTIONAL METHOD
2)MUFFIN METHOD
3)ONE-BOWL METHOD
4)MODIFIED CONVENTIONAL METHOD