*Shortcrust *Rough Puff Pastry Making *Shortcrust *Rough Puff

Pastry types Pastry is basically a dough made from flour, fat, salt and water which is then used as a base, cover or envelope for sweet or savoury fillings. On the syllabus we are asked to look in detail at - Shortcrust pastry and Rough Puff pastry There are more types e.g. Choux / Filo / Suet / flaky / hot water crust etc. but extensive knowledge about these is not needed.

Common Ingredients / Functions Flour Soft plain flour (low gluten) is used in shortcrust pastry to give a short crumb Strong plain flour (high gluten) is used in Rough Puff pastry to give an elastic dough Flour forms the structure of the dough

Common Ingredients / Functions Fat The fat coats the grains of flour resulting in a crumbly texture Fat helps to trap air between the layers of rough puff pastry Fat adds colour / flavour

Common Ingredients / Functions Water Binds the dry ingredients together Lemon juice – added to rough puff pastry – helps to strengthen the gluten to help roll / stretch the pastry (OTHER LIQUIDS can be added including milk and egg)

Common Ingredients / Functions Salt Adds flavour Strengthens gluten

Methods Short crust pastry is made by the rubbing-in method Rough puff pastry is made by making a dough from ..... flour, small cubes of fat, water and lemon juice This is then folded and rolled several times to get layers The edges are sealed to prevent air escaping The pastry is cooked at a high temp causing the fat to melt The fat is absorbed by the flour leaving pockets of air The air expands in the heat and water converts into steam which expands – this gives the layers

Faults Shortcrust - Hard and/ or tough pastry Due to too much liquid, too little fat, over-handling or insufficient rubbing in - Soft and crumbly pastry Too little water; too much fat or self-raising flour used instead or plain - Shrunk pastry Excess stretching during rolling out - Soggy pastry Filling too moist or sugar in a sweet pie in contact with pastry - Sunken Pie Oven temperature too low; cold pastry put over hot filling; too much liquid in filling or too little filling - Speckled pastry Un-dissolved sugar grains in enriched pastry crust

Faults Rough Puff - Pastry has not flaked well Oven temp. too cool Insufficient liquid Pastry folded and rolled unevenly Pastry not rested sufficiently Pastry folded too thinly - Shrinkage Dough not relaxed enough after rolling out and make-up

Shortcrust pastry Ideas

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