Pastry-making Methods Flashcards
(20 cards)
Ratio of shortcrust pastry?
2:1
What temperature is shortcrust pastry baked at?
190 degrees
What are the characteristics of shortcrust pastry?
Short-crumb + light texture
Crispy when baked
What is the raising agent in shortcrust pastry?
Air (sieving the flour + trapped during rubbing in)
Ratio of flaky pastry?
4:3
What temperature is flaky pastry baked at?
200 degrees
What are the characteristics of flaky pastry?
Layered crisp flakes
Short + crisp texture
What are the raising agents in flaky pastry?
Air (trapped between layers as dough is folded)
Steam (created between layers from fat due to high temp.)
Ratio of choux pastry?
3:1
What temperature is choux pastry baked at?
220 degrees
What are the characteristics of choux pastry?
Light and airy
Hollow structure
Crisp texture
What are the raising agents in choux pastry?
Air (beating eggs)
Steam (high water content)
Why is soft plain flour used in shortcrust pastry?
It has a low gluten content to give the pastry a short crumb
Why is strong plain flour used in flaky pastry?
It has a high gluten content to give the pastry elasticity
What is the function of fat in shortcrust pastry?
In shortcrust pastry the fat coats the flour granules resulting in a crumbly texture
What is the function of fat in flaky pastry?
Fat traps air between the layers in flaky pastry
Why is salt used in pastry?
Salt strengthens gluten
Why is water used in pastry?
Water binds the dry ingredients together
Why is lemon juice used in flaky pastry?
Lemon juice is added to strengthen the gluten required for rolling and stretching
Why is pastry chilled?
This helps relax the gluten and set the fat, making the dough manageable and less likely to shrink
