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Basic Methods of Mixing Pastry
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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.
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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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