Pastry is differentiated from bread by having a higher fat content, which contributes to a
flaky or crumbly texture
. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling.
What is the texture of shortcrust pastry?
Shortcrust has
a slightly biscuity, crumbly texture
that is resistant to soaking up fluids so is perfect for quiches, tarts, samosas and other savoury delights with wet fillings or those that are not being served immediately. It is surprisingly sturdy when removed from its tin.
How will you identify the texture of pies to pastries?
There are two types of textures to pie dough:
flaky and mealy
, always being tender, depending on how the fat is blended in with the flour and its temperature.
What is the texture of bread?
The carbon dioxide gas created by yeast is what gives bread its
airy texture
, and the alcohol, which burns off during baking, leaves behind an important component of bread’s flavor. Second, wheat flour, if mixed with water and kneaded, becomes very elastic.
What influences the texture of pastries?
The taste and texture of a pastry depends on
the makeup of its dough
, which typically contains water, flour and fat. Gluten proteins in flour allow the dough to be plastic (it can change its shape) and elastic (it bounces back and returns to its original shape) and to turn into a fluffy baked product.
What can make a pastry tough?
A tough or gummy pastry is basically due to the fact that
too much gluten has developed
. This can be caused by a few factors, such as overmixing or over-kneading, there not being enough fat, the addition of too much flour, or too much liquid.
What makes a pastry short?
“Short,” in a baking context, means that
there is a high proportion of fat to flour
. This is usually just applied to non-yeast doughs, by the way; you won’t see references to a “short” challah dough or brioche, for instance. Usually these short doughs are very rich, crumbly, and tender with butter.
What are the 7 types of pastry?
The main different types of pastries are
shortcrust pastry, filo pastry, choux pastry, flaky pastry, rough puff pastry, suet crust pastry and puff pastry
, but these can be made to make an endless amount of different delicious pastry snacks!
What are the 5 types of pastry?
There are five basic types of pastry (a food that combines flour and fat); these are
shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry
.
What is bake blind in pastry?
To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which
seals the surface and results in a crisp pastry case
.
What makes bread moist and fluffy?
Tip:
Brush melted butter on the crust of your bread
after baking to keep it soft. Adding a small amount of milk or substituting all your water in the recipe for milk can result in a softer, fluffier, and richer bread that can has a slightly longer life.
What gives bread a chewy texture?
The most common reason for chewy bread is
the flour
. Using flour that is hard wheat, or that’s high in gluten can make bread chewy. Another possibility is a lack of kneading and proofing. These errors lead to a lack of gas in the dough, making bread dense and chewy.
Why is my bread so dense and heavy?
Dense or heavy bread can be the
result of not kneading the dough long enough
. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking.
What texture must be achieved in baking a pastry product?
Pastry is differentiated from bread by having a higher fat content, which contributes to a
flaky or crumbly texture
. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling.
How long should pastry rest?
RULE #7 Rest the pastry
Putting the dough back in the fridge to rest for any time longer than 15 minutes – but
ideally at least 30 minutes
– allows the gluten to relax and allows the pastry to chill. Cool and relaxed pastry is far more likely to hold its shape when cooking.
Why is my pastry hard and tough?
If your pastry is hard and tough, this may because
too much liquid was added or the pastry was over-handled
, resulting in the development of gluten. If your pastry is too crumbly and hard to handle, this may be because too much fat was added, it was over-mixed or not enough liquid was added to bind the fat and flour.
