Pastry

Pastry

1. Types of pastry

   • Flaky
     • 3/4 fat to flour
       • 200g flour 75g butter 75g lard
     • Rub all fat in and then fold
   • Shortcrust
     • Half fat to flour
       • 200g flour 50g butter 50g lard
     • Rub all fat-don't fold
   • Rough Puff
     • 3/4 fat to flour
       • 200g flour 75g butter 75g lard
     • Rub half fat in then put rest between layers

2. Key stuff

   • Rubbing in
   • Gluten
   • 200*C
   • Shortening

3. Ingredients

   • Flour
     • Gluten
     • Bulk
   • Fat
     • Butter
       • Colour and flavour
       • Saturated fat
     • Lard
       • Shortening
       • Unsaturated fat
     • Coats flour
       • Prevents contact with water
         • Creates crumbly texture
   • Water
     • Activates gluten
     • Binds
   • Lemon juice
     • Helps gluten
   • Sugar
     • Sweetener for sweet pastry

4. Finishing techniques

   • glazes
     • appricot
     • egg
     • arrowroot
   • Lattice
   • Crimped edges

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