This article is about the advanced bread and pastry pdf free download. Pastry dough is rolled out thinly and used as a base for baked products. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. On the other hand, overmixing results in long gluten strands that toughen the pastry.
Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. This is used mainly in tarts. The process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. Flaky pastry is a simple pastry that expands when cooked due to the number of layers.
It bakes into a crisp, buttery pastry. The “puff” is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. Puff pastry has many layers that cause it to expand or “puff” when baked. Puff pastry is made using flour, butter, salt, and water.
The pastry rises up due to the water and fats expanding as they turn into steam upon heating. Puff pastries come out of the oven light, flaky, and tender. Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough. Eggs are then beaten into the dough to further enrich it. This high percentage of water causes the pastry to expand into a light, hollow pastry. The pastry is then placed back in the oven to dry out and become crisp. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.
Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky. Hot water crust is traditionally used for making hand-raised pies. Either way, the result is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould.