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Pastry.
(Pastry is a mixture of flat, flour and water.) - Coggle Diagram
Pastry.
(Pastry is a mixture of flat, flour and water.)
Classification:
Puff pastry
Made with flour, water and a large amount of butter, and formed by rolling and folding the dough in layer. Butter is spread between the layers.
Examples: Croissants & Vol-au-Vents
Flaky pastry:
Made with butter, flour and water, and formed by rolling and flolding the dough in layers. Butter is added in lumps between the layers.
Example: Eclairs & Profiteroles.
Rough puff pastry
Made with flour, water and a large amount of butter, and formed by rolling and folding the dough in layers. Butter is added in lamps.
Example: Sausage rolls & Chicken and mushroom pie.
Choux pastry
Hot pastry made from flour mixed with boiling water, buter and eggs.
example: Eclairs Profiteroles.
Suet pastry:
Similar to short crust pastry except suet is rubbed in as the fat, instead of butter
Example: Steamed pudding & Dumplings
Filo pastry
Paper-thin sheets of pastry made from flour, oils and water. this is very skilled pastry that is generally only made by pastry chefs
Rich short crust pastry:
Similar to shot crust pastry, with the addition of extra fat, eggs and icing sugar. Examples: Lemon meringue pie & Fruit tart
Short crust pastry:
Made with half the quantity of fat to flour and a little water. 200g of flour & 100g of butter. Example: streak and kidney pie & Quiche
Backing blind method.
Backing blind involves baking pastry without any fillings. this completed to crisp the pastry base and prevent it from becoming soggy when moist fillings are added, e.g. egg and milk when making quiche
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Commercial pastry
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Disadvantages
Portion size may not suit the consumer's needs e.g. a block of pastry's will be too large for an individual portion
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Advantages:
Little skill is needed, so it is ideal for inexperienced cooks
Useful in unforeseen circumstance, as it can be prepared in vary little time.
Quick to make as it just needs to be rolled out, cut into size and have the desired filling added.