92498
Description
Mind Map by jane stainer, updated more than 1 year ago
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Created by jane stainer
almost 11 years ago
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Pastry
- short pastry
- Choux pastry
- Sweet pastry
- Flakey pastry
- Functions of Pastry Ingredients
- Fat
- Fat shortens the mixture in
shortcrust. It traps air
between the layers in flaky
Pastry. It adds colour and
flavour.
- Fat shortens the mixture in
shortcrust. It traps air
between the layers in flaky
Pastry. It adds colour and
flavour.
- Flour
- Soft, plain flour is used for
shortcrust pastry to give it a
short crumb. Strong plain
flour is used in choux and
Flaky or rough puff pastry as
it contains more Gluten – this
is needed to make the dough
and give the pastry elasticity.
- Soft, plain flour is used for
shortcrust pastry to give it a
short crumb. Strong plain
flour is used in choux and
Flaky or rough puff pastry as
it contains more Gluten – this
is needed to make the dough
and give the pastry elasticity.
- Water
- The use of boiling water in choux pastry gelatinises the starch
causing the dough to thicken. The water binds the ingredients
together. It develops the gluten in flaky and choux pastry
- The use of boiling water in choux pastry gelatinises the starch
causing the dough to thicken. The water binds the ingredients
together. It develops the gluten in flaky and choux pastry
- Fat
- Baking Blind
- This is when you line the raw pastry with
greaseproof paper and baking beans to
prevent the pastry from rising. After 15
minutes you remove the paper and beans
and cook the pastry case for 5 – 10 minutes
more until it is golden brown.
- This is when you line the raw pastry with
greaseproof paper and baking beans to
prevent the pastry from rising. After 15
minutes you remove the paper and beans
and cook the pastry case for 5 – 10 minutes
more until it is golden brown.
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