Pastry Making Methods

Short

crust*

Rough Puff *

Suet

Pastry Making Methods

Combining Ingredients

Learning Objectives

By the end of the lesson you will be able to:

LO1 Recall and consolidate names and examples of pastry types

LO2 Demonstrate or describe how to make shortcrust pastry

LO3 Explain what the terms shortening and blind baking mean and describe the effect that they have.

Starter

LO1 Recall and consolidate names and examples of pastry types

Good Routines

Hygiene

Name the recipe/dish

What type of pastry has been used to make these

Have you hung your coat up and put an apron on?

Stop the spread of germs

Function

Ingredient

Have you washed your hands?

Have you tied your hair up?

Bulk ingredient

LO2 Demonstrate or describe how to make shortcrust pastry

LO3 Explain what the terms shortening and blind baking mean and describe the effect that they have.

LO3 Explain what the terms shortening and blind baking mean and describe the effect that they have.

Binds dry ingredients

Have you got your ingredients out and put your bags away?

Flour

Fat

Dextrinisation of starch

gives colour

Short Crust Pastry – Blind baking

Short Crust Pastry – Quiche

Creates steam to aid rising

Salt

Adds colour

Ingredients

For the filling:

2 eggs

300mls milk

100g cheese

Optional fillings: onion, ham, tomato, sweetcorn, pepper, COOKED chicken, bacon

Ingredients

For the Shortcrust Pastry:

200g plain flour

Pinch of salt

100g hard margarine or butter

Water to mix

Forms structure

Flavour

Shortens

Water

Method

Prepare your filling ingredients.

Place half of your cheese and other filling ingredients inside the pastry case.

Crack your eggs in a jug add seasoning and beat together with a fork.

Pour egg mixture over the top of the filling, add remaining cheese.

Bake in the oven 190⁰C for 40 minutes until set and golden.

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. Sieve the flour and salt into a bowl.

3. Rub in the margarine or butter until the mixture resembles fine breadcrumbs.

4. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.

5. Place the pastry on the worktop and roll it out so that it is big enough to cover a pie dish/ glass dish. Trim the edges with a knife using the edge of the plate as your guide.

6. Using baking beans – blind bake in the oven until the pastry becomes hard and a light golden colour.

Complete pastry experiments to find out:

Helps form structure

Learning Objectives

True/False

What is the function of hard fat

What is the function of cold water

What happens when you overwork pastry

What is the function of salt

By the end of the lesson you will be able to:

LO1 Know what choux pastry is and give examples of products that can be made with it

LO2 Demonstrate or describe how to make choux pastry

LO3 Explain the differences between choux pastry and shortcrust pastry

Pastry Research Homework

Plenary

By looking in shops, books, magazines and on the Internet find out what kind of pastry products are produced and sold. Try and find out what TYPE of pastry the product is made from, e.g. short crust- jam tart

Hygiene

Pastry

Blind baking

Shortening

Shortcrust

Rough puff

Choux

Couagulation

• Pick 3 keywords
• Write a definition of the word
• Write a sentence with each word or a paragraph with all 3

Name:

Stop the spread of germs

LO1 Recall and consolidate names and examples of pastry types

INTRODUCTION

The main ingredients for making pastry are:

Flour, Butter, Eggs & Sugar

Pastry is a dough

Shortening helps to stop starch from forming

The ratio for shortcrust pastry is 2:1

Flour forms the structure of pastry

Water binds ingredients together

Steam is used as a raising agent in pastry

All pastries should be kept cold

Sausage rolls are made using choux pastry

A quiche is made using shortcrust pastry

Blind baking means cooking your pastry without looking

LO2: You need to explain the functions of ingredients in shortcrust and rough puff pastry.

LO3: You need to demonstrate or explain how shortcrust pastry is made

LO1: You need to be able to state different pastry making methods and ratio's of ingredients for each method

How many girl and boys are there in the class?

What is the ratio of boys to girls?

Give your answer in its simplest form

RATIOS

A ratio is a way to compare amounts of something

Task: Work out the ratios for the following types of pastry:

Ratios

Shortcrust pastry

Different Types of Pastry

200g plain flour

100g white fat

1g salt

40ml cold water

How many different types of pastry can you name?

When a pastry recipe asks for 200g of pastry it means a recipe with 200g flour - not the total weight of all the ingredients together...

Rough puff pastry

200g plain flour

150g hard fat/butter

1g salt

10ml lemon juice

100ml cold water

What is Pastry?

Ratios

*You need to be able to make these

Choux pastry

75g plain flour

25g butter or soft spread

2 eggs

125ml water

Pastry is basically a dough made from flour, fat, salt and water.

It is rolled out and used as a base, cover or envelope for sweet and savory fillings

What ingredients would I need if a recipe asked for:

1. 400g shortcrust pastry

2. 300g Rough Puff Pastry

3. 225g Choux pastry

Hot water Crust

Choux*

Filo

Sweet short

crust

Flaky

FAULTS

There are some basic rules for working with Pastry that will help you to avoid problems.

LO3: You need to identify faults that can occur when making pastry .

• Use plain flour (except with Suet pastry)

• Keep utensils and ingredients COLD (except in hot water crust and choux pastry)

• Do not over handle pastry

• Allow pastry to relax before using