Quick Bread Pastry Breads

DOUGH

DOUGH

A dough is a flour mixture containing more flour than liquid in a proportion which enables the product to be handled or kneaded.

MAIN GROUPS OF DOUGH

Dough

divided into three main groups: Quick Bread Pastry Bread

QUICK BREADS
Bread-like products are used in place of bread. Usually include fat and baking powder as the quick acting raising agent. Baking done at approximately 220C for 12 to 15 minutes. Examples: Baking powder biscuits, Jonny Cake, Corn bread, bakes, muffins

PICTURE OF QUICK BREAD

BREAD
Bread is made from a soft dough with yeast as the raising agent. Basic ingredients are flour, water, yeast and salt. Optional ingredients are sugar, fat, milk and eggs. The proportions of these ingredients and the methods used in the making will influence the characteristics of the dough produced.

BREADS

PASTRY MAKING

PASTRY
Main ingredients used in pastry making are flour, salt, fat and water. Pastry dough use the lowest proportion of liquid to flour. The fat used will determined the flavour, flakiness and colour of the product.

TYPES OF PASTRY
Short crust pastry Flaky Pastry or Rough puff pastry Choux pastry Suet pastry

CHOICE AND FUNCTIONS OF INGREDIENTS

Flour
Suitable flour is plain flour ( baking flour do not produce the correct texture) Give a light , crumble texture Enables the dough to stretch well Produce flakiness during preparation and baking Whole wheat flour provides extra fibre, vitamins and colour.

Function

CHOICE AND FUNCTIONS OF INGREDIENTS

Fat
Provide shortness so that pastry is tender and flaky.
Fat used should be cold and firm.

CHOICES OF FAT

Margarine give flavour colour and shortness but if soft will become oily. Butter gives a good colour and shortness but more expensive. Lard provides very good shortness, but lacks flavour White vegetable fat /Shortening similar to lard Oil lacks flavour

CHOICE AND FUNCTIONS OF INGREDIENTS

Liquid

Water

is used Bind ingredients together into a dough Should be cold or chilled Should be mixed in quickly with a flexible knife

CHARACTERISTICS OF A GOOD PASTRY

SHOULD be both tender and flaky not break easily when served be slightly crisp, evenly and lightly brown Be pleasant flavoured

GENERAL RULES
1.

2.

3.

4.

5.

Tools and ingredients must be cool. Pastry dough should be chilled before rolling or before baking. Pastry dough should not be handled or kneaded too much. Rolling should be done lightly with short strokes, avoid re-rolling. The board and pin should be lightly floured.

GENERAL RULES CONT.

6.
7.

8.

Cold water should seal the edges of pastry. Prick pastry to avoid formation of air bubbles. Do not stretch pastry to fit the pan

FAULTS IN PASTRY MAKING

Short

crumbling pastry Tough pastry Soggy pastry Shell blisters Shrinks in pan

BAKING PASTRY
Type of Pastry
C Two crust raw filling Two crust cooked filling Pastry shell Custard filling Pastry shell Unfilled 440-450

Temperature
F 225-230

Time Minutes

35

450 450 325 500

230 230 170 250

30 10 minutes then 30

12