Pastry making method Ratio Flour Fat Full list of ingredients Method /procedure Raising agent Characteristics Short crust pastry Pies Jam tarts Quiche Pasties 2:1 200g 100g 200g plain flour 100g hard white fat 1g salt 40ml cold water (rich short crust includes 50g sugar and 1 egg yolk Fat is rubbed into the flour to look like fine breadcrumbs Water gradually added to make a soft dough Knead lightly Chill Roll out Bake at 190c AIR Sieving the flour Air trapped in during rubbing in Short crumb and light texture Crisp texture when baked Rough puff/ flaky Sausage rolls Turnovers Eccles cakes 4:3 150g 200g strong plain flour 150g mix of white fat with butter 1g salt 10ml lemon juice 100ml cold water Rub fat into flour Mix together water and lemon juice Add to mixture and mix into a dough Roll the dough Fold the dough into three Repeat four times Shape Bake at 200c (Flaky pastry: Only a quarter of the fat is rubbed in and the remaining Air Trapped between the layers as the dough is folded and rolled Steam Steam created between the layers from the fat due to cooking at a high temperature Layered crisp flakes Short and crisp texture Choux Profiteroles Eclairs 3:1 75g 25g 75g plain flour 25g butter 2 eggs (100g) 125ml water Fat and water melted in a saucepan Flour added to form a thick sauce Cool slightly Gradually beat in the eggs Pipe Bake: 220c Beating the eggs High water content Light and airy Hollow structure Crisp texture

Top tips (include these in your Quality Control points The functions of ingredients Fat In shortcrust pastry the fat coats the flour granules resulting in a crumbly texture ] Fat traps air between the layers in flaky/ rough puff Adds colour and flavour Salt Adds flavour Strengthens the gluten Flour Soft plain flour (low gluten content) is used in shortcrust pastry to give a short crumb Strong plain flour (high gluten content ) is used in flaky or rough puff pastry to give the pastry elasticity Flour gives structure to the pastry Water Binds the dry ingredients together Lemon juice is added to the water when making flaky pastry/ rough puff to strengthen the gluten required for rolling and stretching Top tips (include these in your Quality Control points The kitchen, utensils and ingredients should be cool. Pastry doesn’t like warmth as the fat starts to melt and therefore does not trap as much air The measurements in the recipe must be accurate to get a good outcome Handle the dough mixture as little as possible, working as quickly and lightly as you can. This minimises the development of the gluten otherwise the dough will become too elastic, difficult to roll, inclined to shrink and tough in texture Add the liquid a little at a time. Too much liquid creates a tough dough, whilst too little gives a crumbly result Pastry seems to be better when it is left to chill . Once to dough is formed, chill for 30 minutes, this helps relax the gluten and set the fat, making the dough manageable and less likely to shrink

Faults in pastry making Fault Shortcrust Cause Pastry is hard and has a tough texture Over kneading and heavy handling by hand or machine Incorrect proportions of ingredients- designated tolerances not followed. Too much water added Incorrect oven temperature Pastry is blistered Oven set at too high temperature Fat insufficiently mixed into flour Uneven addition of water Pastry is fragile and crumbly Too much fat Insufficient water Over mixing the fat into the flour Pastry has shrunk during cooking Over working of the pastry during kneading and rolling pastry has not flaked well Shrinkage Oven temperature too cool. Steam has not been produced quickly enough Insufficient liquid added, mixture was too dry Pastry folded and rolled unevenly Pastry has not rested long enough in a cool environment Pastry folded too thinly Dough not relaxed enough after rolling and make-up