Pastry Ingredients used in pastry are - Flour used as a bulk ingredient Forms structure Dextrinisation of starch Gives colour.

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Presentation transcript:

Pastry Ingredients used in pastry are - Flour used as a bulk ingredient Forms structure Dextrinisation of starch Gives colour

Pastry Ingredients used in pastry are - Fat Shortens and colours Lard shortens whilst margarine adds colour and flavour

Pastry Ingredients used in pastry are - Water Binds dry ingredients Helps form the structure Creates steam to aid rising

Pastry Ingredients used in pastry are - Salt Adds flavour

Pastry Pastry can be modified by altering the size and shape of the product A finish can be added to improve the appearance such as brushing with egg or milk Sprinkling with sugar on top of a sweet product Creating a lattice or decorative edge.

Pastry Different amounts of fat to flour can produce different types of pastry Shortcrust for quiches and jam tarts Choux for chocolate eclairs and choux buns Flaky for sausage rolls and vanilla slices Suet pastry for roly-poly Filo for spring rolls and samosas. Hot water crust for pork pies.

Pastry Ready made pastry. Most types can be found. It is usually frozen or chilled. You can also buy pastry mix. Advantages Quick to use Guaranteed quality Reliable outcome Disadvantages More expensive to buy May contain additives Has to be stored until needed.