RECIPES V Some Mutual Of Pastry Dough

Pastry Bakery Knowledge: Pastry Dough

Pastry dough is made upwardly of flour , H2O , as well as fatty equally the master copy ingredients.
Additional ingredients: Egg , baking pulverization , carbohydrate , milk , etc.
Every type of pastry dough is made amongst the ratio of master copy ingredients as well as additional ingredients as well as how they are combined to shape a dough to decide the cite of pastry dough.
The gustation tin hold upwardly sweetness or savory
The dishes of pastries such equally Pies , tarts , Eclairs , Apple strudel , Danish , Profiterole , Quiches , etc.

Pastry Dough Product

Read: Fresh Pasta

The most basic pastry , used for sweetness or savory tarts (it contains piffling or no sugar).
The French version consists of to a greater extent than or less 50% flour as well as 50% butter as well as eggs.
The British version is plainer: without eggs as well as traditionally made amongst lard (these days , this is to a greater extent than normally a white vegetable fatty , maybe amongst some butter).
Common dishes: Pies as well as Tarts
Visit Savory Tart Recipe from Sugar Love Spices

Shortcrust Pastry
Pies as well as Tarts

Read: Types of Buttercream

The pastry dough for sweetness tarts.
This is similar to shortcrust pastry , but amongst 15% carbohydrate added , sometimes equally good (a bang-up improvement!) amongst 15% pose down almonds.
It is frail as well as crumbly , delicious on its ain , hence tin hold upwardly used simply equally it is to brand biscuits.

Sift the flour , carbohydrate , as well as tabular array salt into a large bowl.
Add the butter as well as shortening.
Rub the fats betwixt your fingertips as well as thumbs , or usage a pastry blender , until the mixture resembles coarse crumbs.
One tablespoon at a fourth dimension , run inwards plenty H2O ice H2O simply until the dough comes together , beingness careful non to over mix.

How to Make Shortcrust Pastry

Read: How to practise canapes

The famous French dough used for éclairs , Saint-Honoré , as well as profiteroles.
It starts equally a butter + H2O + milk + flour mixture , called “panade” inwards French , into which eggs are as well as hence incorporated.
During cooking , the H2O contained inwards the dough turns to steam to shape bubbles.
Common dishes: Eclairs and Profiterole

Choux Pastry Product
Eclairs as well as Profiterole

Read: Types of Salads

Gently oestrus milk , butter , as well as H2O until the butter has melted , as well as hence convey to the boil.
Once boiling , plough off the oestrus as well as rapidly shoot inwards flour (and carbohydrate , if using).
Beat vigorously amongst a wooden spoon until the mixture is good combined as well as comes away from the sides.
Cool to manus temperature as well as shell inwards the eggs gradually to a polish dough the texture should hold upwardly a reluctant dropping consistency.
To brand eclairs , tally a pipage handbag amongst a 1.5 – 2cm circular nozzle.
Wet your finger as well as press downwards whatever peaks.
Pipe 8 - 12 cm lengths onto a greased baking sheet.
Place inwards a heated oven as well as bake until golden as well as firm.

How to brand Choux Pastry

Read: Types of Meringue

Puff is used for sparse tart bases , pies , pastries , turnovers , mille-feuilles.
This is a to a greater extent than technically involved pastry , consisting of a basic dough (the "détrempe" inwards French ,) which is similar a shortcrust pastry made amongst to a greater extent than water. This is rolled out as well as wrapped to a greater extent than or less a slab of butter , as well as hence folded as well as re-rolled several times to attain alternate layers of butter trapped betwixt layers of dough.
During cooking , flaky layers shape inside the dough. The butter melts as well as the H2O turns to steam , hence creating the puff pastry’s feature lite opened upwardly texture
Common dishes: Danish , Spinach turnover , Vol au vin/ Vol au vent , Curry puff , etc.

How to brand Puff Pastry

Read: iv Types of Hors d’oeuvres

The flaky , flavorful , layered sheets of tissue-thin pastry are best known for usage inwards traditional Greek as well as Mediterranean dishes such equally baklava , as well as spanakopita
Filo-based pastries are made past times layering many sheets of filo brushed amongst olive oil; the pastry is as well as hence baked.
But lite , elegant fillo adds a sophisticated gustation as well as texture to well-nigh whatever dish you lot tin brand from dish dough (from appetizers as well as snacks to master copy dishes as well as desserts).
Common dishes: Spanakopita , Baklava , Phyllo dough ringlet , Goat cheese filo package , Phyllo cheese pie , etc.

Phyllo Dough Product
Baklava , Strawberry loving cup pastry , Spanakopita

Read: Types of Breakfast

The strudel is Austrian inwards source , as well as its cite comes from the High German discussion Strudel , pregnant "whirlpool" - which the pastry resembles when cutting to unwrap its sparse canvas of dough rolled to a greater extent than or less the filling.
Strudels tin hold upwardly sweetness or savory , but the sweetness apple tree strudel is the most famous.
Common dishes: High German Apple Strudel , Moroccan Vegetable Strudel , Austrian Potato Strudel , etc.