PASTRY MAKING

Definition 1.
Pastry is a baked product high in fat made without chemical raising
agent. The raising agent used is air. 2. Baked blind is baking the pastry shell without
the filling. The pastry is pricked before placing in the oven to prevent blisters (puffiness)

Pastry dishes should not be eaten by overweight person because of the high fat content and therefore high

in calories. The main ingredients are flour, fat, salt

and water.

Uses of the main

ingredient
1. Flour- Gives body/structure to the pastry. A strong flour is needed that is high in gluten content to
give elasticity which is necessary for rolling. Whole wheat flour is not recommended.“ 2.
Fat-
the amount of fat is dependent on the type of pastry. Fat is used to provide
tenderness, shortness, (it coats the flour granules and prevent their
development), determine flavour and colour. Several types of fat are suitable for
pastry. Shortening- gives good shortening quality but lacks flavour and colour.
Margarine gives good flavour and colour but lacks shortening. Butter-gives the
best flavour but is expensive. 3. Water- Hydrates the flour, helps to bind
ingredients together and provide steam when baking which makes pastry tender.
Cold water prevents the fat from melting. About two tablespoon of water to each
cup of flour. 4. Salt brings out the flavour

Raising Agent in pastry. The raising agent used is air which is incorporated by sifting the
flour, rubbing the fat into the flour and by rolling, and folding as in flaky pastry

Portion of
fat to flour Type of
pastry Short crust
 pastry Flaky pastry
Proportion % fat
to flour 23 to 3/4
fat to flour
Method of incorporating
fat Rub-In Rub-in,
Rolling and folding
Products
Pies,
Tarts

Patties, Pastry Horns, saus Rolls

43 to 5/4 fat to
flour
Rough
Puff Pastry :Puff
pastry
Equal fat to flour
Rolling and
folding Rolling
and folding
Melting and
mixing
Pies, Tarts
Vol-au-vent
Éclairs, Cream
Puffs
: Choux pastry
Va fat to
flour

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Methods of making pastry
1. Rubbed-In-fat is rubbed into the flour using the finger tips until mixture resembles fine
bread crumbs. eg short crust, flaky 2. Hot water method-fat is melted by stirring in hot
water and then stirred into flour. eg Choux pastry

Method of making short crust pastry

1. Sift flour and salt in a bowl 2. Rub fat into flour until mixture resembles fine bread
crumbs 3. Add cold water gradually to form soft dough 4. Place on lightly floured
board and roll with light strokes to 1/8" thickness 5. Cut to shape and bake in a hot
oven (425°F) until done

Some Faults in pastry making Tough pastry Crumbly pastry 1. Too little fat 1. Too much fat
2. Too much water 2. Too little water 3. Too cool an 3. Over cooking oven 4. Too much flour on
board
Soggy pastry | 1. Hot pie filling 2. Too cool an

oven 3.Filling too moist

Shrinks from pan 1. Too slow an oven 2. Pastry stretches in pan 3. Storing
dough in fridge for too long
Shell blister 1. Not pricked 2. Oven temperature too
low

5.Rolling too much

.

Qualities of a good pastry. ✓ Light golden colour

✓ Flaky with small blisters on surface-Flaky ✓ Cuts easily with a fork
without crumbling
pastry Short crust pastry ✓ Crisp and not soggy
✓ An acceptable flavour- free from rancidity Rules for pastry
making 1. Use strong flour to ensure good gluten content to provide elasticity
2. Cool conditions should be maintained as cool air expands more during cooking
making pastry light 3. Do not knead pastry and flour board lightly to prevent tough
pastry 4. Fat should be fresh as rancidity affects flavour 5. Pre-heat oven before
baking as pastry placed in a cold oven will result in a tough and greasy pastry 6.
Do not stretch pastry into pan as this will cause pastry to shrink

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