2. 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

3. 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

4. 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