PASTRYANDPASTRYPRODUCTS
Introduction
Pastry-
Adoughofflour,waterandshortening(solidfats,includingbutter)thatmaybesavouryorsweet
ened.
Pastryproducts-
Theseareitemsproducedfrompastry.Theyinclude:pastes,flans,breads,cakes,pies,tartsand
puddings
NB:Pastriesareusedasabaseorcoveringfortartsandpies
CHACTERISTICSOFAGOODQUALITYPASTRY
i. Alightgoldenbrowncolour
ii. Itcutseasilywithaforkandbreaksreadilywhenbitten
iii. Itisflaky(athinchiplikelayer)withverylittleblistersonitssurface
iv. Itiscrispyandnotsoggy
v. Hasanacceptableflavour
Pastryproducts
a) Paste-Thisisasoftmixturespecificallyoneofflourandfatusedinmakingpastry.
Pastesinclude:Shortpastry,Puffpastry,Sugarpastry,roughpuffpastry,suetpastry,chouxpast
ryandhotwaterpastry
2.Flan-
Thisisanopenpastrycaseofbakedfruittartthatisbakedinaringintowhichfruitsarearranged
3.Tart-Thisisabakeddishconsistingofafillingoverapastrybasewithanopentop
4.Cake-
Aformofasweetdessertthatistypicallybaked.Initsoldestforms,cakesweremodificationsofbr
eads,butcakesnowcoverawiderangeofpreparationsthatcanbesimple
5.Bread-Itisaproductpreparedfromarichmixturewhichincludesyeast,usuallybybaking.
6.Pies-
Thisisabakeddishwhichisusuallymadeofapastrydoughcasingthatcoversorcompletelyconta
insfillingsofvarioussweetsorsavouryingredients.
Ingredientsusedinpastrymaking
1) Flour-Thisisthemainingredientandwheatflourismainlyused
2) Eggs-
Thisacrucialversatileingredientinpastrywork.Eggsarewidelyusedinpastrywork
becauseoftheirbinding,emulsifyingandcoatingproperties.
-Eggsholdairwhenbeaten
-Coagulates(sets)whenheated
-Addscolourtothemixtures
-Provideprotein,fat,ironandvitaminA,B&E
3)Sugar-
Thisprovidessweetnessoftheproduct,trapsairinthecakemixtureandcaramelize
stoproduceabrowncolour.
4)Fats/Oils-
Keepsproductmoistandextendsshelflife,addscolourandprovidesflavourtofood
s.
Holdsairwhencreamedwithsugarandgivestexturetotheproducts.
Examplesoffatsusedinfoodproduction
-Margarine
-Butter
-Lard
-Vegetablefat
-Suet
5)Raisingagents-
Itisaddedtoacakeorbreadmixturetogivelightnesstotheproductbecausetheyproducegases
whichexpandwhenheated.
6)Salt-Usedtoaddtaste
7)Water-Usedtoproduceasoftdoughandthedoughelastic
8)Lemon-Tosoftenthegluten
9)Milk-Skimmedorsemi-
skimmedmilkcanbeused.Itisthebasicfundamentalelementinpastrywork.
10)Fruits-
ManlyaddedforflavourwhenusedinlargequantitiestheyhelptoextendshelflifeofcakesegSul
tanas,Cherries,Currants,Desiccatedcoconut.
10)Nuts-AlsousedtoaddflavoregCashewnuts,groundnuts,
11)Flavouring-Addedtogivethedesiredflavourespeciallyincakes.Theyinclude:-Vanillaessence
-Orangeessence
-Lemonjuice
-Brandy
-Rum
-Sherry
Generalrulesinmakingpastry
i.) Flour-
Whenmakingshortcrustpastry,plainflourvisrecommendedbecauseitwillcreateacrumblysu
rfaceinsteadoftoughsurface.
ii.) Temperature-
whenmakingshortcrustorpuffpastry,itisidealtokeepeverythingcooli.ecoolhandsandequip
ment.
iii.) Fat-
Butterisaddedtoshortcrustpastrytoaddflavourandalsostopthedevelopmentofgluten.Inpu
ffpastrybutterisaddedcoolinbetweenthinlayersofthepastetomakeitpuffwhenitmeltsinthe
oven.
iv.) Water-Byaddingthewatergraduallytoeitherpastries,glutendevelopmentisminimized.
v.) Workingthedough-
Whenworkingshortcrustdough,oneneedtobegentleotherwiseitwilbecometough.Whenw
orkingpuffpastryitistheoppositeoftheshortcrust.
vi.) Resting-
Lettingthepastryrestisvital.Normallyafterrollingit.Refrigeratingisimportantbecauseitlowe
rstheriskofthepastrynotholdingitsshape.
vii.) Blindbake-
Soggybottomsareverycommonintarts,especiallywitharunnyfillingsuchascustard.Thisiswh
ycookingthebasebeforefillingisagoodideabecauseitallowsittorepelmoistureandstayfirm.T
hisisknownasblindbaking.
Techniquesusedinpasty
a)Blending-Mixingalltheingredientscarefully
b)Relaxing-
Keepingpastrycoveredwithadumpclothorclingfilmtopreventaskinfromformingonthes
urface.
Italsopreventsthepastryfromshrinkingduringcookingprocess.
c)Docking-Piercingthepastryinsmallholestopreventitfromrisingduringbaking.
d)Rolling-
Rollthepastryyonalightlyflouredflattable.Alwaysrollwithcareneverapplytoomuchpres
suretopreventthepastefromsticking.
e)Glazing-
Aglazeissomethingthatgivesaproductasmoothshinersurface.Egapricotglaze,eggwashe
tc.
Aglazeisappliedpriortobaking.
Finishingandpresentationofpastry
Itisessentialthatallproductsarefinishedaccordingtothereciperequirement.
Finishingandpresentationisthekeystageintheprocessasitaffectsthesalesoftheproduct.
Methodsoffinishingandpresentationofpastry
1)Dusting-
Thisislightsprinklingoficingsugaronaproductusingafinesugardredgerorsieve.
2)Piping-Usingfreshcream,chocolateorfondantetc.
3)Filling–Withfruit
PASTES
Typesofpastes
a)Shortpaste
b)Puffpaste
c)Roughpuffpaste
d)Suetpaste
e)Hotwaterpaste
f)Chouxpaste
g)Sugar(sweet)paste
RECIPES
1.SHORTPASTE
BASICRECIPE
IngredientsQuantity(5-8Portions)
flour200g
Lardorvegetableoil50g
Butterormargarine50g
Saltpinch
Water2-3tbsp
Method1
1.Sievetheflourandsalt
2.Cutthefatintousmallpieces,rubintheflourtoachieveasandytexture
3.Makeawallinthecentre
4.Addsufficientwatertomakeafairlyfirmpaste
Keypoints
Theamountofwateruseddependson:
a)Thetypeofflour(averyfineflourismoreabsorbent)
b)Thedegreeofheat(prolongedcontactwithhothandsandwarmweathercondition)
Usesofshortpastries
Itisusedtomakefruitpiescornishpastriesandbakedjamrolls
Possiblereasonsforfaultsinshortpastry;
Hard;
a)Toomuchwater
b)Toolittlewater
c)Fatrubbedininsufficiently
d)Toomuchhandlingandrollng
e)Overbaking
Softandcrumbly;
a)Toomuchfat
b)Toolittlewater
Soggy;
a)Toomuchwater
b)Toocooloven
c)Bakedforinsufficienttime
Blistered;
a)Toolittlewater.Wateraddedunevenly
b)Fatnotrubbedinevenly
Shrunken
a)Toomuchhandlingandrolling
b)Pastriesstretchingwhenhandling
2.PUFFPASTE
Thisisalaminatedstructurethathasbeenbuiltofalayerofdoughandbutter.Thestructureisbuiltupbyr
ollingoutandgivingsufficientturns.
Ingredient
flour200g
icecoldwater125ml
fewdropsoflemonjuice-
margarineandbutter200g
saltpinch
Method1;
1.Sievetheflourandsalt,rubin50gofmargarine
2.Makeawallinthecentre,addthewaterandthelemonjuice(whichistomakeglutenmoreelastic)andk
neadwellintoasmoothdoughintotheshapeofaboard
Relaxthedoughinacoolplaceforapproximately30minutes.Cutacrosshalfwaythroughthedoughand
pulloutthecornerstoformastarshape
Rolloutthepointofthestarleavingthecentrethickkneadtheremaining150gmargarinetothesametex
tureasforthedough.Thisismoreimportanttopreventthefatfromoozingout.iftooharditwillbreakthro
ughthepastewhenrolled
Placethebutteronthecentresquarewhichis4timesthickerthantheflaps
Foldovertheflaps
Rolloutapp.30times15cmcoverwithaclothandrestfor5-10mininacoolplace
Rolloutapp.60X20cmfoldbothendstothecentrefoldinhalfagaintoformasquare.Thisisonedoubletu
rn
Allowtorestinacoolplace
Halfturnthepastetotherightorleft
Giveonemoredoubleturn,allowtorestfor20minutes
Givetwomoredoubleturnsallowingtorestinbetweeneachturn
Allowtorestbeforeuse
NB:
Caremustbetakenwhenrollingthepastetokeeptheendsandsizesquare
Thelightnessofpuffpastryismainlyduetotheairtrappedwhengiventhepastriesfold(turns)duringpre
paration
Additionofthelemonjuice(acids)istostrengthentheglutenintheflourthushelpingtomakingastronge
rdoughsothatthereislikingoffatoozingout
Therisingiscausedbythefatseparatinglayersofpastesandlayerrolling
Whenheatisappliedbytheoven,steamisproducedcausingtheairtorisegivingthecharacteristicsoffla
kyformation
Usesofpuffpastries
a)Creamhorns
b)Meatpies
c)Sausagerolls
d)Jampuffs
Possiblereasonsforfaultsinpuffpastry;
a)Fatoozesout;
-fattoosoft
-Doughtoosoft
-Edgesnotsealed
-Unevenfoldingandrolling
-Oventoocool
b)Notflaky;
-Fattoowarmthuspreventinglayersoffatandpastryduringrolling
-Excessivelyrolling
c)Hard;
-Toomuchwater
-Flournotbrushedoffbetweenrollin
-Overhandling
d)Shrunken;
-Insufficientrestingbetweenrollingsoverstructing
e)Soggy;
-Underbaked
-Oventoohot
f)Unevenrise;
-Unevendistributionoffat
-Sidesandcornersnotstraight
-Unevenrollingandfolding
3.ROUGHPUFFPASTRY
BasicRecipe
Flour200g
Icecoldwater125ml
Margarine150g
Saltpinch
Method;
1.Sievetheflourandsalt
2.Cutthefatinto10gpiecesandaddintoflourwithoutrubbingin
3.Makeawallinthecentre
4.Turnontoaflouredtableandrollingintoalongstrip.App.30x10cmkeepingthesidessquare
6.Giveonedoubleturnasforpuffpastry
7.Allowtorestinacoolplacecoveredwithaclothforapproximately30min
8.Give3moredoubleturnsrestingbeforeeachturn
9.Allowtorestbeforeuse
3.SUGARPASTE
IngredientsQuantity(5-8portions)
Flour200g
Sugar20g
Saltpinch
Margarine125g
Eggs1
Method1;
1.Takecarenottooversoften
2.Creamtheeggandsugar,addthemargarineandmixforafewseconds.
3.Gruduallyincoporatethesieveflourandsalt
4.Mixlightlyuntilsmooth
5.Allowtorestinacoolplacebeforeuse
Method2;
1.Sievetheflourandsalt
2.Lightlyaddthemargarinetoasandytexture
3.Makeawellinthecentre
4.Addthesugarandbeatenegg
5.Mixthesugarandegguntildissolved
6.Graduallyincorporatetheflourandmargarineandlightlymixintoasmoothpaste
Usesofsugarpastry
• Flans
• Tarts
• Fruittartlet
5.SUETPASTE
IngredientsQuantity(5-8portions)
flour200g
bakingpowder10g
water125ml
finelychoppedbeefsuet100g
saltpinch
Method;
1.Sievetheflour,bakingpowderandsalt
2.Mixinthesuet
3.Makeawllinthecenre
4.Addthewater
5.Mixlightlytoafairlystifpaste
Tochopthesuetbreakthesuetintopieceswiththefingers,removeallthesinewthenplaceonalightlyflo
uredboardsprinklewithflourandchopwithaflouredchoppingknife
Uses;
a)Tomakesteamedfruitpudding
b)Steamedjamrolls
c)Steamedmeatpuddinganddumplings
Possiblereasonsforfaultsinsuetpastry
a)Heavyandsoggy
-Cookingtemperaturetoolow
b)Hardpaste
-Causedbytoomuchhandling
c)Lumpsofsuet
-Undercooking
-suetinsufficientlycooked
6.HOTWATERPASTE
IngredientsQuantity(5-8portions)
flour200g
water125ml
Lard50g
saltpinch
Method;
1.Sievetheflourandsaltintoawarmbasin
2.Makeawellinthecentre
3.Boilthelardinwater
4.Pourinthemiddleoftheflour
5.Mixquicklywithawoodenspoon
6.Kneadwithhandswhilewarm
7.Usewhilewarm.Ifthispasteisnotkeptwarmduringtheprocessofmixingandmouldingitwillbecome
hardbrittle.
8.Ifthepasteistoowarm,itwillbetoosoftanditwillnotsupportitsownweightwhenhandled
Usesofhotwaterpaste
-Raisedporkpies
-vealandhampies
7.CHOUXPASTE
IngredientsQuantity(5-8portions)
water1/4litre
flour125g
margarine100g
eggs4
sugarpinch
saltpinch
Method;
• Bringthewater,sugarandfatintotheboilinasaucepan
• Removefromheat
• Addthesievedflourandsaltandmixinwithawoodenspoon
• Returntoamoduleheatandstircontinouslyuntilthemixtureleavesthesizeofthepan
• Removefromheatandallowtocook
• Graduallyaddthebeateneggsmixingwell
• Thepasteshouldbeofdroppingconsistency
Uses
• Eclairseg.chocolateeclairs
• Creambuns
• Profiteroles
Possiblefaultsinchouxpaste
a)Greasyandheavy
-Basicmixtureovercooked
b)Soft-notaerated
-flourinsufficientlycooked
-oventocool
-Underbaked
CHARACTERISTICSOFPASTRYPRODUCTS
a. Colour-shouldbegoldenbrown,withtheedgesusuallydarkerthanthesurface.
b. Flakiness–
theresultsarepresentwhentheingredientsaresomixedastomakelayers.Toaccomplishthisfat,itisno
tthoroughlymixedintothedryingredients,butisliftedinpiecesbybeingcutinwithaknifeorrubbedinwit
haspoon.
c. Tenderness–
Itdependsontherelativeamountsoffatandwaterusedandonthemanipulation.Themorefatandlessw
aterused,withinlimits,thetendererwillbethecrust.Handlingthepastedevelopselasticitybydevelopi
ngglutenandsomakesatoughcrust.
d. Lightness-
Itdependsontheamountofairincorporatedontheexpansionofthatair,andonthebakingpowderorthe
raisingagentused.Ifthematerialsusedarecoldandthemanipulationiscarriedoutinacoldroom,orifthe
pasteischilledbybeingplacedinarefrigerator,theexpansionoftheenclosedairisgreaterduringbaking
processandthisresultstothepuffingofthedough.
Advantagesofpastryproducts
i) Onecanuselessornooilinbakingthaninothermethodsofcookingegstir-frying
ii)Puffpastryisacalorie-
densefood.Itcontains158calories.Theamountcomposesabout8percentofthedailyrecommendedintakeof2
00caloriesandismorethanwhatotherbakedgoodsprovide
Disadvantagesofpastryproducts
i. Puffpastryishighinfat.Servingofpuffpastrycontains11gofthetotalfatandhighincarbohydrates
ii. Pastryproductslackfibres,sotheymaycauseconstipationwhichmayleadtocoloncancer
CONCLUSION
Slowlysomeofthetechniquesaremovingoutofthescenariowiththerisingalthoughissuesandconcerns.People
aremovingintomoreoftheheavyfatsandoils,movingintolighterfatsandhealthierflour.Thefutureofpastrywill
bemoreinnovativeovens,healthierandwholegrainbreads.
