Different types of pastry

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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
    • Suet
    • Flaky
      • Examples: Sausage rolls, turnovers, eccles caks.
      • Ratio: 4:3
        • Ingredients
          • Flour - 200g
          • Fat - 150g
      • 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
      • Ratio: 3:1
      • Raising agent: Air - Beating the eggs. Steam - high water content.
      • Characteristics: Light and airy. Hollow structure. Crisp texture.
    • Hot water crust
    • Rough puff
      • Examples: Sausage rolls, turnovers, eccles caks.
      • Ratio: 4:3
        • Ingredients
          • Flour - 200g
          • Fat - 150g
      • 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
  • Ingredients
    • Flour - 200g
    • Fat - 100g

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