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Everything You Should Know About Pastry

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Basic Methods of Mixing Pastry

Variety of methods exist in preparing and mixing the ingredients used in pastry making. Each method is producing a different effect in the finished product. Some of these methods are explained here, so that the people interested in this subject will not have any difficulty in producing splendid results. Familiarity with all of them will insure success with it.
Making Plain Pastry - The method employed in the making of plain pastry, such as is commonly used for pies, consists in first mixing the shortening and the flour and then adding the liquid.

Making Flakier Pastry - Another method is adopted for pastries that are intended to be somewhat flakier and of a little better quality than plain pastry. In this method, half of the fat is mixed with the flour and the water is then added to the mixture. With this done, the dough that is formed is rolled out, the remaining fat placed on it, and the pastry then folded and rolled repeatedly in such a way as to incorporate all the fat.

Puff Pastry Method - This method is followed when puff paste or fancy pastry dishes are desired. Only a very small quantity of fat is mixed with the flour or flour alone is prepared. Water is then added and the mixture is kneaded until it becomes smooth and elastic. When the kneading is done, the dough is rolled out in a certain shape, the fat is placed on it, and, after it is folded over the fat, it is put through a series of foldings and rollings until all the fat is incorporated.

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Pastry blender is great tool to have. You could actualy save time when cutting butter into flour for preparation of pie and/or pastry dough. Make sure to choose one with handle that is sturdy and comfortable to hold. The best are usually the ones with diamond shape blades, sharp enough to prevent sticky clogs as you work. Buy stainless steel with comfortable handle and also dishwasher safe. More...