Post on 04-Jan-2016
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CUL801: PASTRYIn your Culinary Journal:What is your favourite type of pie and why?Do you think making pie crust would be easy or difficult? Why?
LEARNING OUTCOME:
Prepare complex dough recipes by applying baking principles.
TYPES OF PIE DOUGH: FLAKY
1. Flaky Pie Dough
• Fat is cut into flour (using a
) until about
. is added, the flour
will absorb water and develop
. When the dough is rolled out the lumps of fat
will the flour.
• Used for many different types of fruit filling
Ex: pumpkin pie, apple, etc.
TYPES OF PIE DOUGH: MEALY
2. Mealy Pie Dough
• Fat is blended into flour (or crumbs)
until the mixture looks like .
The flour will become more coated with fat.
(less gluten; less water needed; less likely to
become soggy)
• Used for bottom crusts with pies with moist
fillings.
Ex:
PIE CRUSTS: SINGLE PIE CRUST
Single pie crust
Does have a top crust. It only has
the that lines the pie plate and
holds the filling.
The bottom Crust is placed in the pie plate and
the edges are trimmed. The edges are then
crimped to provide the Crust with a finished
look. Many times a single Crust is
before the filling is added
Pie Crust: Double pie crust
Both a and a .
The bottom crust is prepared , rolling out the dough to the shape of the pie dish.
Filling are then placed over the bottom crust.The top is prepared by rolling it out and is placed
the pie filling. They are placed together, the edges of both the top and bottom are trimmed so they can be
evenly together as the edges are crimped tightly.
Slits are then made in the top or holes are punctured in the crust with a fork to enable the
to be released as a the pie bakes.
PIE DOUGH: WATER Temperature of water should be... : Chill the liquid in the refrigerator before use. The liquid parts (water, eggs, etc.) of the recipe should be very
.
Two reason for keeping it cold:To maintain proper dough
Avoid fat lumps.
PIE DOUGH: SALT
Why is salt important to use?
It has some
and effect on
gluten.
Contributes to .
PIE DOUGH: FAT What is the best type of fat to use in a pie dough?
The differences in textures of many pastries has to do
with the type of fat and how it's introduced.
Fats contribute to the and
especially of pastry.
Pure fats, such as shortening, produce to
pastry than those that
contain butter. While butter contributes to the
.
Fat is often a trade-off between flavour and texture.
Some bakers use both butter and shortening to capture
the best qualities of each. But it comes down to
preference!
PIE DOUGH: Recipes vary the amount of water used, why?
Too , plus over , develops too much gluten which causes a
pastry.
Too water in pastry causes the pastry to be crumbly and dry.
You should add the minimum amount of cold water or other liquids, such as milk. Then add more if needed
PIE DOUGH: What causes the pastry
to be tough?
Caused by and .
Its like a rubber band, and when stretched from rolling or pulling, they want to snap the dough back into their original shape. To counteract this, it is essential that the pastry dough for 1 to 2 hours or more in the refrigerator to relax the gluten, making it easier to stretch or roll it further. If done properly the dough will shrink less and will be flakier.
STEPS FOR MAKING PASTRY DOUGH:
1. Combine
ingredients
2. Cut in
3. Stir in using
a fork
4. Let dough
5. Roll out dough
MAKING A DOUBLE CRUST PIE:
Click on picture for website!
http://www.recipetips.com/kitchen-tips/t--809/how-to-make-a-double-pie-crust.asp
GRAHAM CRACKER CRUST Popular because they have an appealing
, are easy to make and
to prepare.
Usually used for unbaked pies
Ingredients:Graham cracker crumbsSugarButter (melted)
PIE FILLING: COOKED JUICE METHOD Juice is cooked; fruit retains better
and
.
When using this method the filling should be
cooled.
Juice needs to be brought to a and
then add to boiling juice to
become
, stir in other ingredients
for flavor and then pour gently over fruit. Then
the filling needs to cool quickly as possible.
TYPE OF STARCHES: CORNSTARCH AND WAXY MAIZECornstarch forms a
that holds its shapeWaxy maize are and form a soft rather than a firm gel.
Waxy maize and other modified starches are best for displaying fruit because it becomes clear when set.
THICKENING AGENT: Cooking starches:
To avoid lumping starches must be mixed with a
before being
added to a hot liquid.
Usually you would
dissolve a starch, like
cornstarch in cold water
and then stir into boiling
juice or other liquid you are
using for a filling for your pie.
WORKSHEET
Job Planning Sheet for KitchenDUE TODAY
Use notes to complete questions and pages 765-767 of your textbook.DUE FRIDAY
TEST FRIDAYGrainsDoughsBaking principlesSTUDY YOUR NOTES AND WORKSHEETS