SlideShare uma empresa Scribd logo
1 de 15
Baixar para ler offline
Suet and sweet
SWEET PASTE; LA PÂTE SUCRÉE
Sweet pastry is made using the creaming method, butter is
aerated with the sugar before the liquid ingredients are
combined and worked to a smooth cream. This mixture
contains a large amount of fat, so it tends not to work the
flour too much because the flour is added at the last stage.
It is important to remember that the liquid ingredients used
in a paste are composed of fats (for example eggs, instead
of water) there is less chance of the gluten within the flour
being activated, resulting in a flakier and lighter textured
crust.
COMMON USES OF SWEET PASTRY
Egg custard
Fruit tart, tartlets and barquettes
French apple flan ( Flan aux pommes)
Lemon tart ( tart au citron)
Lemon meringue pie
Pear and almond tart
Pecan pie
Baked chocolate tart

White chocolate and citrus meringue tart
CLICK ON THE LINK BELOW, TO WATCH A VIDEO ON
SWEET PASTRY BEING MADE.
TIPS FOR MAKING SWEET PASTRY.
Use butter at room temperature.
If using a machine to make the sweet pastry ensure you use the paddle
attachment.
Sweet pastry is made using soft or all purpose/ plain flour.
Once all the ingredients are mixed in the texture should be soft but not sticky.
Wrap in cling film after making. Create a large surface area by flattening out the
sweet pastry. This will ensure it chills evenly.
Ensure the mixture is well rested in the fridge prior to rolling.
Once rested work the paste on a lightly floured surface to create a ball and a
pliable paste.
Roll out on a lightly floured surface.
Once lined into a flan ring, rest again prior to baking blind.
If you over handle the paste it will cause the gluten to be over worked resulting in
a tough texture.
HINT FOR LINING A FLAN RING
Roll out the paste evenly and about 3cm larger than the ring to be lined.
Brush off any excess flour from the paste.
Roll up the paste on the rolling pin. Lay over the flan ring ensure the
rolling pin does not touch the ring other wise the pastry will get cut.
Gently using your fingers, or a piece of left over pastry. Push the paste
into the sides of the flan ring.
Using the rolling pin cut away the excess pastry.
Bake blind by firstly covering the pastry with doubled cling film, then fill
with baking beans.
Rest again prior to baking to minimalise shrinkage.
LINING A FLAN CASE
Click on the links below, to watch the two video clips
on lining a flan ring with sweet pastry.
BAKING BLIND
Baking blind means cooking with minimal colour.
In order to achieve this the oven needs to be
preheated to 150°C for fan assisted ovens or
160°C for non fan.
A 7 “ flan case filled with baking beans will take
around 25-35 minutes to bake blind.
One way of ensuring the base cooks quickly is to
preheat a tray in the oven and place the lined flan
ring on to the preheated tray.
WAYS TO PREVENT THE BAKED BLIND TART
SHELL FROM GOING SOFT.
Once sweet paste has been baked blind it can then be filled with a wet
filling such as a lemon tart mixture. In order to prevent the pastry from
going soft or absorbing the lemon tart filling, brush the pre- baked blind
flan ring with beaten egg and return back to the oven for a minute or so.
This creates a seal and prevents the tart shell from absorbing the liquid
during and after the cooking process.
Fresh Fruit tart- require the pastry to be cooked blind before filling with
pastry cream or crème diplomat. The most common way of preventing the
pastry from going soft is to brush the inside of the tart shell with melted
white or dark chocolate. This is then allowed to harden before filling with
the crème patisserie and then decorated with the fresh fruit and then
glazed.
SUET PASTE (PÂTE À GRASSE DE BOEUF)
Suet pastry can be cooked by boiling, steaming or
baking. It is used for plain puddings that are made of
fresh fruit such as apples, gooseberries, blackberries
and for dumplings. If correctly produce it will form a
light and soft cooked paste. The suet will not be evident
in the end cooked product.
The suet must not be melted before use, but can be
minced or shredded as fine as possible prior to being
added to flour and cold water.
HISTORY ON SUET PASTRY

Suet pastry dates backed to the
Victorian times. Desserts such as jam
roly poly and spotted dick were
created during these times. Suet
pastry was often served up as a
sweet dish, but savoury recipes do
exist as well.
VIDEO ON SUET PASTE BEING MADE

Link below to recipe for suet pastry
http://www.deliaonline.com/how-tocook/baking/how-to-make-suetpastry.html
WHAT IS SUET
Suet is the fat found around the beef kidneys. As it is
the fat from around the kidneys, the connective tissue,
blood and other non-fat items must be removed. It then
needs to be coarsely grated to make it ready to use. It
must be kept refrigerated prior to use and used within a
few days of purchase, just like meat.
Vegetable suet is available in most supermarkets.
Vegetarian suet is made from fat such as palm
oil combined with rice flour. It resembles shredded beef
suet, and is used as a vegetarian substitute in recipes,
but with slightly different results from animal suet.
POSSIBLE REASONS FOR FAULTS IN SUET PASTE
Heavy and soggy
Too low cooking temperature.
Leakage in cartouche or silicon wrapping

Too much liquid added.
Hard texture
Over handling
Over cooked.
HOW TO STEAM A SUET PUDDING
Below is a link to a video explaining how to steam a pudding the
first video is by Lesley Walters.
Then click on the ‘How to Steam a pudding’ for a link to the BBC
Good Food website for a demonstration on how to wrap steam a
pudding.

Mais conteúdo relacionado

Mais procurados (20)

Pastry in catering 2012
Pastry in catering 2012Pastry in catering 2012
Pastry in catering 2012
 
Puff pastry and relevant Products
Puff pastry and relevant ProductsPuff pastry and relevant Products
Puff pastry and relevant Products
 
Chapter 26 pastry
Chapter 26 pastryChapter 26 pastry
Chapter 26 pastry
 
and so on
and so onand so on
and so on
 
Pastry
PastryPastry
Pastry
 
Cakes
CakesCakes
Cakes
 
different types of cake
different types of cakedifferent types of cake
different types of cake
 
Cake mixing&baking
Cake mixing&bakingCake mixing&baking
Cake mixing&baking
 
Choux pastry
Choux pastryChoux pastry
Choux pastry
 
Pastry
PastryPastry
Pastry
 
Making muffins
Making muffinsMaking muffins
Making muffins
 
Module 2 mascardo wj
Module 2 mascardo wjModule 2 mascardo wj
Module 2 mascardo wj
 
Basic pastry
Basic pastryBasic pastry
Basic pastry
 
Types of pastries
Types of pastriesTypes of pastries
Types of pastries
 
Special Pastries (Examples with Ingredients)
Special Pastries (Examples with Ingredients)Special Pastries (Examples with Ingredients)
Special Pastries (Examples with Ingredients)
 
Doughnut presentation
Doughnut presentationDoughnut presentation
Doughnut presentation
 
Bakery Pastries
Bakery PastriesBakery Pastries
Bakery Pastries
 
About Pie Crusts
About Pie CrustsAbout Pie Crusts
About Pie Crusts
 
Icing and frosting
Icing and frostingIcing and frosting
Icing and frosting
 
Choux and puff pastry
Choux and puff pastryChoux and puff pastry
Choux and puff pastry
 

Destaque

109466753 a-nova-historia-cultural-lynn-hunt
109466753 a-nova-historia-cultural-lynn-hunt109466753 a-nova-historia-cultural-lynn-hunt
109466753 a-nova-historia-cultural-lynn-huntSilvana Oliveira
 
Idol databases
Idol databasesIdol databases
Idol databasesKieffala
 
who you working for
who you working forwho you working for
who you working forchinesemsn
 
2012 youth darts summer camp
2012 youth darts summer camp2012 youth darts summer camp
2012 youth darts summer campkelwhite
 
Vera - Globalizing the CCSS
Vera - Globalizing the CCSSVera - Globalizing the CCSS
Vera - Globalizing the CCSSKathyGShort
 
めんどうくさくないWardenハンズオン
めんどうくさくないWardenハンズオンめんどうくさくないWardenハンズオン
めんどうくさくないWardenハンズオンi_yudai
 
Helmet verkkoon hankekoulu_vuosikello
Helmet verkkoon hankekoulu_vuosikelloHelmet verkkoon hankekoulu_vuosikello
Helmet verkkoon hankekoulu_vuosikellolansisuomenhelmet
 
CM Ventures Finance investment management www.discoverpotentialturkey.com
CM Ventures Finance investment management  www.discoverpotentialturkey.com CM Ventures Finance investment management  www.discoverpotentialturkey.com
CM Ventures Finance investment management www.discoverpotentialturkey.com Mustafa Celepoglu
 
Social Media Efficiency 5 31-12
Social Media Efficiency 5 31-12Social Media Efficiency 5 31-12
Social Media Efficiency 5 31-12mydutchuncle
 
Platform cci paper
Platform cci paperPlatform cci paper
Platform cci paperpesec
 
Дипломище
ДипломищеДипломище
Дипломищеrusalkaussr
 
ทบทวนการประเมินรอบสอง
ทบทวนการประเมินรอบสองทบทวนการประเมินรอบสอง
ทบทวนการประเมินรอบสองStrisuksa Roi-Et
 
JRC OpenStreetMap, editing and tasking mechanisms, 20130326
JRC OpenStreetMap, editing and tasking mechanisms, 20130326JRC OpenStreetMap, editing and tasking mechanisms, 20130326
JRC OpenStreetMap, editing and tasking mechanisms, 20130326Severin Menard
 
Scanour resort mohamed salah
Scanour resort mohamed salahScanour resort mohamed salah
Scanour resort mohamed salahmohamedaboutaleb
 
Sosiaalisten yritysten toimintaympäristön_nykytila_yritysten_johtohekilöiden_...
Sosiaalisten yritysten toimintaympäristön_nykytila_yritysten_johtohekilöiden_...Sosiaalisten yritysten toimintaympäristön_nykytila_yritysten_johtohekilöiden_...
Sosiaalisten yritysten toimintaympäristön_nykytila_yritysten_johtohekilöiden_...lansisuomenhelmet
 

Destaque (17)

Ofna
OfnaOfna
Ofna
 
109466753 a-nova-historia-cultural-lynn-hunt
109466753 a-nova-historia-cultural-lynn-hunt109466753 a-nova-historia-cultural-lynn-hunt
109466753 a-nova-historia-cultural-lynn-hunt
 
Idol databases
Idol databasesIdol databases
Idol databases
 
who you working for
who you working forwho you working for
who you working for
 
2012 youth darts summer camp
2012 youth darts summer camp2012 youth darts summer camp
2012 youth darts summer camp
 
Vera - Globalizing the CCSS
Vera - Globalizing the CCSSVera - Globalizing the CCSS
Vera - Globalizing the CCSS
 
めんどうくさくないWardenハンズオン
めんどうくさくないWardenハンズオンめんどうくさくないWardenハンズオン
めんどうくさくないWardenハンズオン
 
Helmet verkkoon hankekoulu_vuosikello
Helmet verkkoon hankekoulu_vuosikelloHelmet verkkoon hankekoulu_vuosikello
Helmet verkkoon hankekoulu_vuosikello
 
CM Ventures Finance investment management www.discoverpotentialturkey.com
CM Ventures Finance investment management  www.discoverpotentialturkey.com CM Ventures Finance investment management  www.discoverpotentialturkey.com
CM Ventures Finance investment management www.discoverpotentialturkey.com
 
Social Media Efficiency 5 31-12
Social Media Efficiency 5 31-12Social Media Efficiency 5 31-12
Social Media Efficiency 5 31-12
 
Platform cci paper
Platform cci paperPlatform cci paper
Platform cci paper
 
Дипломище
ДипломищеДипломище
Дипломище
 
ทบทวนการประเมินรอบสอง
ทบทวนการประเมินรอบสองทบทวนการประเมินรอบสอง
ทบทวนการประเมินรอบสอง
 
V ing
V ingV ing
V ing
 
JRC OpenStreetMap, editing and tasking mechanisms, 20130326
JRC OpenStreetMap, editing and tasking mechanisms, 20130326JRC OpenStreetMap, editing and tasking mechanisms, 20130326
JRC OpenStreetMap, editing and tasking mechanisms, 20130326
 
Scanour resort mohamed salah
Scanour resort mohamed salahScanour resort mohamed salah
Scanour resort mohamed salah
 
Sosiaalisten yritysten toimintaympäristön_nykytila_yritysten_johtohekilöiden_...
Sosiaalisten yritysten toimintaympäristön_nykytila_yritysten_johtohekilöiden_...Sosiaalisten yritysten toimintaympäristön_nykytila_yritysten_johtohekilöiden_...
Sosiaalisten yritysten toimintaympäristön_nykytila_yritysten_johtohekilöiden_...
 

Semelhante a Suet and sweet

Semelhante a Suet and sweet (20)

Short crust pastry
Short crust pastryShort crust pastry
Short crust pastry
 
pastriesandcakes-200301071209 (1).pdf
pastriesandcakes-200301071209 (1).pdfpastriesandcakes-200301071209 (1).pdf
pastriesandcakes-200301071209 (1).pdf
 
Pastries and cakes
Pastries and cakesPastries and cakes
Pastries and cakes
 
Custard pudding
Custard puddingCustard pudding
Custard pudding
 
PASTRIES
PASTRIESPASTRIES
PASTRIES
 
Cake
CakeCake
Cake
 
Advance Baking 13 (pastry cream).pptx
Advance Baking 13 (pastry cream).pptxAdvance Baking 13 (pastry cream).pptx
Advance Baking 13 (pastry cream).pptx
 
This ppt will describe what is a pastry and how laminated pastry is made and ...
This ppt will describe what is a pastry and how laminated pastry is made and ...This ppt will describe what is a pastry and how laminated pastry is made and ...
This ppt will describe what is a pastry and how laminated pastry is made and ...
 
Prepare Pastry Products.pptx
Prepare Pastry Products.pptxPrepare Pastry Products.pptx
Prepare Pastry Products.pptx
 
Six basic kinds of icing
Six basic kinds of icingSix basic kinds of icing
Six basic kinds of icing
 
Topic 1 (bpp)
Topic 1 (bpp)Topic 1 (bpp)
Topic 1 (bpp)
 
67 baking (1)
67 baking (1)67 baking (1)
67 baking (1)
 
Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!
 
Elegant Dining
Elegant DiningElegant Dining
Elegant Dining
 
Chiffon cake
Chiffon cakeChiffon cake
Chiffon cake
 
Cheesecake recipe
Cheesecake recipeCheesecake recipe
Cheesecake recipe
 
Baking_pastry.pptx
Baking_pastry.pptxBaking_pastry.pptx
Baking_pastry.pptx
 
That's the Way the Cookie Crumbles!
That's the Way the Cookie Crumbles!That's the Way the Cookie Crumbles!
That's the Way the Cookie Crumbles!
 
food and beverages definition of termsrms
food and beverages definition of termsrmsfood and beverages definition of termsrms
food and beverages definition of termsrms
 
63-Pastry.ppt
63-Pastry.ppt63-Pastry.ppt
63-Pastry.ppt
 

Mais de hpinn

Skin
SkinSkin
Skinhpinn
 
Joints
JointsJoints
Jointshpinn
 
Concentric and isometric
Concentric and isometricConcentric and isometric
Concentric and isometrichpinn
 
Concentric and isometric
Concentric and isometricConcentric and isometric
Concentric and isometrichpinn
 
Heart and voluntary
Heart and voluntaryHeart and voluntary
Heart and voluntaryhpinn
 
Major muscles 1
Major muscles 1Major muscles 1
Major muscles 1hpinn
 
Stakeholder mapping
Stakeholder mappingStakeholder mapping
Stakeholder mappinghpinn
 
Bones millionaire quiz
Bones millionaire quizBones millionaire quiz
Bones millionaire quizhpinn
 
Faradic body treatment
Faradic body treatmentFaradic body treatment
Faradic body treatmenthpinn
 
Unit 715 produce biscuit, cake and sponge products 1
Unit 715 produce biscuit, cake and sponge products 1Unit 715 produce biscuit, cake and sponge products 1
Unit 715 produce biscuit, cake and sponge products 1hpinn
 
Galvanic body treatment powerpoint
Galvanic body treatment powerpointGalvanic body treatment powerpoint
Galvanic body treatment powerpointhpinn
 
Vacuum suction powerpoint
Vacuum suction powerpointVacuum suction powerpoint
Vacuum suction powerpointhpinn
 
Vacuum suction powerpoint
Vacuum suction powerpointVacuum suction powerpoint
Vacuum suction powerpointhpinn
 
Level 3 colour theory
Level 3 colour theoryLevel 3 colour theory
Level 3 colour theoryhpinn
 
Methods of hair_removal
Methods of hair_removalMethods of hair_removal
Methods of hair_removalhpinn
 
Contra indications
Contra indicationsContra indications
Contra indicationshpinn
 
Faradic Facial Treatment
Faradic Facial TreatmentFaradic Facial Treatment
Faradic Facial Treatmenthpinn
 
Excess hair growth
Excess hair growthExcess hair growth
Excess hair growthhpinn
 
Gender reassignment
Gender reassignmentGender reassignment
Gender reassignmenthpinn
 
Micro dermabrasion
Micro dermabrasionMicro dermabrasion
Micro dermabrasionhpinn
 

Mais de hpinn (20)

Skin
SkinSkin
Skin
 
Joints
JointsJoints
Joints
 
Concentric and isometric
Concentric and isometricConcentric and isometric
Concentric and isometric
 
Concentric and isometric
Concentric and isometricConcentric and isometric
Concentric and isometric
 
Heart and voluntary
Heart and voluntaryHeart and voluntary
Heart and voluntary
 
Major muscles 1
Major muscles 1Major muscles 1
Major muscles 1
 
Stakeholder mapping
Stakeholder mappingStakeholder mapping
Stakeholder mapping
 
Bones millionaire quiz
Bones millionaire quizBones millionaire quiz
Bones millionaire quiz
 
Faradic body treatment
Faradic body treatmentFaradic body treatment
Faradic body treatment
 
Unit 715 produce biscuit, cake and sponge products 1
Unit 715 produce biscuit, cake and sponge products 1Unit 715 produce biscuit, cake and sponge products 1
Unit 715 produce biscuit, cake and sponge products 1
 
Galvanic body treatment powerpoint
Galvanic body treatment powerpointGalvanic body treatment powerpoint
Galvanic body treatment powerpoint
 
Vacuum suction powerpoint
Vacuum suction powerpointVacuum suction powerpoint
Vacuum suction powerpoint
 
Vacuum suction powerpoint
Vacuum suction powerpointVacuum suction powerpoint
Vacuum suction powerpoint
 
Level 3 colour theory
Level 3 colour theoryLevel 3 colour theory
Level 3 colour theory
 
Methods of hair_removal
Methods of hair_removalMethods of hair_removal
Methods of hair_removal
 
Contra indications
Contra indicationsContra indications
Contra indications
 
Faradic Facial Treatment
Faradic Facial TreatmentFaradic Facial Treatment
Faradic Facial Treatment
 
Excess hair growth
Excess hair growthExcess hair growth
Excess hair growth
 
Gender reassignment
Gender reassignmentGender reassignment
Gender reassignment
 
Micro dermabrasion
Micro dermabrasionMicro dermabrasion
Micro dermabrasion
 

Suet and sweet

  • 2. SWEET PASTE; LA PÂTE SUCRÉE Sweet pastry is made using the creaming method, butter is aerated with the sugar before the liquid ingredients are combined and worked to a smooth cream. This mixture contains a large amount of fat, so it tends not to work the flour too much because the flour is added at the last stage. It is important to remember that the liquid ingredients used in a paste are composed of fats (for example eggs, instead of water) there is less chance of the gluten within the flour being activated, resulting in a flakier and lighter textured crust.
  • 3. COMMON USES OF SWEET PASTRY Egg custard Fruit tart, tartlets and barquettes French apple flan ( Flan aux pommes) Lemon tart ( tart au citron) Lemon meringue pie Pear and almond tart Pecan pie Baked chocolate tart White chocolate and citrus meringue tart
  • 4. CLICK ON THE LINK BELOW, TO WATCH A VIDEO ON SWEET PASTRY BEING MADE.
  • 5. TIPS FOR MAKING SWEET PASTRY. Use butter at room temperature. If using a machine to make the sweet pastry ensure you use the paddle attachment. Sweet pastry is made using soft or all purpose/ plain flour. Once all the ingredients are mixed in the texture should be soft but not sticky. Wrap in cling film after making. Create a large surface area by flattening out the sweet pastry. This will ensure it chills evenly. Ensure the mixture is well rested in the fridge prior to rolling. Once rested work the paste on a lightly floured surface to create a ball and a pliable paste. Roll out on a lightly floured surface. Once lined into a flan ring, rest again prior to baking blind. If you over handle the paste it will cause the gluten to be over worked resulting in a tough texture.
  • 6. HINT FOR LINING A FLAN RING Roll out the paste evenly and about 3cm larger than the ring to be lined. Brush off any excess flour from the paste. Roll up the paste on the rolling pin. Lay over the flan ring ensure the rolling pin does not touch the ring other wise the pastry will get cut. Gently using your fingers, or a piece of left over pastry. Push the paste into the sides of the flan ring. Using the rolling pin cut away the excess pastry. Bake blind by firstly covering the pastry with doubled cling film, then fill with baking beans. Rest again prior to baking to minimalise shrinkage.
  • 7. LINING A FLAN CASE Click on the links below, to watch the two video clips on lining a flan ring with sweet pastry.
  • 8. BAKING BLIND Baking blind means cooking with minimal colour. In order to achieve this the oven needs to be preheated to 150°C for fan assisted ovens or 160°C for non fan. A 7 “ flan case filled with baking beans will take around 25-35 minutes to bake blind. One way of ensuring the base cooks quickly is to preheat a tray in the oven and place the lined flan ring on to the preheated tray.
  • 9. WAYS TO PREVENT THE BAKED BLIND TART SHELL FROM GOING SOFT. Once sweet paste has been baked blind it can then be filled with a wet filling such as a lemon tart mixture. In order to prevent the pastry from going soft or absorbing the lemon tart filling, brush the pre- baked blind flan ring with beaten egg and return back to the oven for a minute or so. This creates a seal and prevents the tart shell from absorbing the liquid during and after the cooking process. Fresh Fruit tart- require the pastry to be cooked blind before filling with pastry cream or crème diplomat. The most common way of preventing the pastry from going soft is to brush the inside of the tart shell with melted white or dark chocolate. This is then allowed to harden before filling with the crème patisserie and then decorated with the fresh fruit and then glazed.
  • 10. SUET PASTE (PÂTE À GRASSE DE BOEUF) Suet pastry can be cooked by boiling, steaming or baking. It is used for plain puddings that are made of fresh fruit such as apples, gooseberries, blackberries and for dumplings. If correctly produce it will form a light and soft cooked paste. The suet will not be evident in the end cooked product. The suet must not be melted before use, but can be minced or shredded as fine as possible prior to being added to flour and cold water.
  • 11. HISTORY ON SUET PASTRY Suet pastry dates backed to the Victorian times. Desserts such as jam roly poly and spotted dick were created during these times. Suet pastry was often served up as a sweet dish, but savoury recipes do exist as well.
  • 12. VIDEO ON SUET PASTE BEING MADE Link below to recipe for suet pastry http://www.deliaonline.com/how-tocook/baking/how-to-make-suetpastry.html
  • 13. WHAT IS SUET Suet is the fat found around the beef kidneys. As it is the fat from around the kidneys, the connective tissue, blood and other non-fat items must be removed. It then needs to be coarsely grated to make it ready to use. It must be kept refrigerated prior to use and used within a few days of purchase, just like meat. Vegetable suet is available in most supermarkets. Vegetarian suet is made from fat such as palm oil combined with rice flour. It resembles shredded beef suet, and is used as a vegetarian substitute in recipes, but with slightly different results from animal suet.
  • 14. POSSIBLE REASONS FOR FAULTS IN SUET PASTE Heavy and soggy Too low cooking temperature. Leakage in cartouche or silicon wrapping Too much liquid added. Hard texture Over handling Over cooked.
  • 15. HOW TO STEAM A SUET PUDDING Below is a link to a video explaining how to steam a pudding the first video is by Lesley Walters. Then click on the ‘How to Steam a pudding’ for a link to the BBC Good Food website for a demonstration on how to wrap steam a pudding.