Types of Pastry - Kingsdown School
Types of Pastry - Kingsdown School
Types of Pastry - Kingsdown School
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Functions <strong>of</strong> <strong>Pastry</strong> Ingredients:<br />
Function <strong>of</strong> Water:<br />
The use <strong>of</strong> boiling water in choux<br />
pastry gelatinises the starch causing<br />
the dough to thicken.<br />
The water binds the ingredients together.<br />
It develops the gluten in flaky and choux pastry.<br />
<strong>Pastry</strong> Proportions:<br />
<strong>Pastry</strong> Ratio Fat Flour Water Special Points<br />
Shortcrust 1:2 100g 200g 8 teaspoons All yellow fat / all white fat<br />
/combination e.g. ½ butter, ½<br />
lard<br />
Rough Puff 3:4 150g 200g 7 tablespoons + 2 teaspoons lemon juice<br />
Suet crust 1:2 100g 200g 7- 8 tablespoons Grated suet or vegetarian suet<br />
Choux 2:3 50g 75g 8 – 9 tablespoons Boiled fat & water, beaten egg<br />
Hot Water 3:8 75g 200g 5 tablespoons Boiled fat and water
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