Rough Puff, Suet And Hot Water Crust Flashcards
(29 cards)
Why is it important to keep the sides straight and corners square when making layered pastry
To ensure an even rise
Why do you chill/ relax lay red pastry after every 2 rolls and folds (2)
Firm up butter
Relax gluten
How can you tell flaky pastry is cooked?
Well rise, golden brown, firm at sides
What is a detroumpe
Based pastry for lawyered pastry before it has been rolled and folded
Why is hot water crust similar to choux?
Hot liquid is used to form the pastry, need to work quickly to avoid it becoming greasy
Why can hand raised pastry burst open on baking?
If it is stretched too thin in areas and not worked evenly over the dish
Why can hot water crust crack on hand raising?
If it hasn’t been smoothed out before chilling in discs.
What is the different between direct and indirect methods of steaming?
Direct- food isn’t in contact with the water just the steam
Indirect- the food isn’t in contact with the steam- sits on a trivet in a sealed contained. Much longer more gentle method
What is suet pastry?
Pastry made using suet animal fat
How to prepare a pudding basin for steaming?
Grease proof paper around the basin and covered tightly with foil to prevent any water entering
What is laminated dough?
Production of many thin layers of dough of water and flour, separated by even and very fine layers of fat, usually butter.
What caused laminated doughs to puff up?
The water in the butter vaporises to create steam which caused the pastry layers to puff up on impact from the steam.
What is a detrempe?
Base layer to layered pastry without butter addition
How much water for puff pastry?
105-110ml
Why do we use cold water when making puff pastry dough?
To minimise the development of gluten (warm water to encourage gluten development)
Stages of puff [astry making
- make detrempe - 105-110ml cold water
- Brief knead - 20 30 minutes relax in the fridge (will make it easier to roll)
3.rolll out to rectangle - incorporate butter like a pizza box
- Roll out then fold
- 6 rolls and folds in total
Why is it important to use cold and pliable butter when making puff pastry?
So butter doesn’t melt into the dough as you will lose the layers
Why is a little acid added to puff dough?
Strengthens gluten
Prevents grey discolouring
Why must you chill pastry before baking?
Will prevent butter leaking out and a greasy finish
What temp and shelf do you bake puff pastry at?
Preheat to 220, down to 200, top third
What would happen if your detrempe was too hard when tying to incorporate butter?
Butter would break through
What if detrempe was too soft
Butter would leak or not flow evenly
How can you tell puff is cooked?
Well risen, sides are firm, deep golden colour
Why mark a layered pastry
All layered pastry shatters when it bakes, by indenting gives a chosen line of weakness to follow
