Pastry

Question 1

What are general characteristics of pastry? (2)

Answer 1

• Relatively high in fat

- Both flakiness and tenderness are desirable

Question 2

What is the major contributor to flakiness in pastry? How?

Answer 2

Fat, by:
- The size of fat particles
- It's firmness
- How evenly it is spread 
- temperature! 
Fat has to be cold!!!

Question 3

How is flakiness measured?

Answer 3

By the size of the flakes

• Long (flakiest)
• Short flakes ( medium flakes)
• Mealy (least flaky, no flakes)

Question 4

What is the effect of fat on the steam?

Answer 4

It will keep steam inside the pastry

Question 5

How is tenderness maximized?

Answer 5

It is maximized when fat couts flour, preventing hydration of flour particules-

Inhibiting gluten formation

Question 6

If oil is used, pastry will be less _____, more ______.

Answer 6

Less FLAKY

more TENDER

Question 7

What are the 2 types of pastries? What differenciates them?

Answer 7

the 2 types or different in the way fat is incorporated to the flour

NON-LAMINATED PASTRY

• Fat incorporated to the flour
• Ex: pie crust, tarts, brioche pastry …

LAMINATED PASTRY

• Fat is folded in the flour
• Puff pastry, phyllo, croissants, danish…

Question 8

What affects tenderness of the pastry?

Answer 8

• Amount of fat used (the more fat, the more tender)

- Protein content of the flour (the less gluten, the more tender)

Question 9

What is the typical amount of fat used for proper tenderness?

Answer 9

1/4 to 1/3 cup of fat for each cup of flour

Question 10

In what case is there development of gluten in pastry? what is the effect of gluten?

Answer 10

Effect of gluten= toughens the pastry (decrease tenderness)

• If too little shortening
• If too much flour used during rolling
• If increasing protein content (bread flour)
• Over manipulation of the dough
• Increasing liquid

Question 11

What is the role of water in pastry? What is important when adding water? Why?

Answer 11

Helps to leaven (steam)

Water has to be cold!!! so the fat doesn’t melt

Question 12

What is the role of salt in pastry?

Answer 12

Flavour

Question 13

What are the main ingredients in pastry making?

Answer 13

• Fat
• Flour
• Liquid
• Salt

Question 14

What are the 4 steps in making pastry?

Answer 14

1. Flour, salt are sifted together (airing by mixing)
2. Cold fat is cut into mixture
3. COLD water is sprinkled one tablespoon at a time over the flour
4. When dough well mixed, wrapped and refrigerated (to chill the fat)

Question 15

Go see slide on mixing puff pastry….

Answer 15

GO

Question 16

What happens if insufficient folding of puff pastry?

Answer 16

Too much air between flakes

Question 17

What happens with excessive folding of puff pastry?

Answer 17

Pastry will be too flat