Different types of pastry
- Created by: Chalottexo
- Created on: 19-04-15 21:00
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- Different types of Pastry
- Short crust
- Examples: Pies, jam tarts, quiche, pasties
- Ingredients
- Flour - 200g
- Fat - 100g
- Raising agent - Air: Sieving the flour. Air trapped during rubbing in.
- Ratio: 2:1
- Characteristics: Short crumb and light texture. Crisp texture when baked
- Ingredients
- Examples: Pies, jam tarts, quiche, pasties
- Suet
- Flaky
- Examples: Sausage rolls, turnovers, eccles caks.
- Ratio: 4:3
- Ingredients
- Flour - 200g
- Fat - 150g
- Ingredients
- Raising agent; Air - Trapped between the layers as the dough is folded an rolled.
- Steam - Steam created between the layers from the fat due to high cooking temperature.
- Characteristics: Layered crisp flakes. Short and crisp texture.
- Sweet short crust
- Filo
- Choux
- Examples: Profiteroles, eclairs.
- Ingredients
- Fat - 25g
- Flour - 75g
- Fat - 25g
- Ingredients
- Ratio: 3:1
- Raising agent: Air - Beating the eggs. Steam - high water content.
- Characteristics: Light and airy. Hollow structure. Crisp texture.
- Examples: Profiteroles, eclairs.
- Hot water crust
- Rough puff
- Examples: Sausage rolls, turnovers, eccles caks.
- Ratio: 4:3
- Ingredients
- Flour - 200g
- Fat - 150g
- Ingredients
- Raising agent; Air - Trapped between the layers as the dough is folded an rolled.
- Steam - Steam created between the layers from the fat due to high cooking temperature.
- Characteristics: Layered crisp flakes. Short and crisp texture.
- Sweet shortcrust
- Short crust
- Ingredients
- Flour - 200g
- Fat - 100g
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