Pastry

Pastry

1. short pastry

2. Choux pastry

3. Sweet pastry

4. Flakey pastry

5. 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.
   • 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.
   • 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

6. 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.