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Basic Pastry Rinalyn Gamboa
Pastry ,[object Object],[object Object],[object Object]
P â te Brisée ,[object Object],[object Object],[object Object]
Procedure ,[object Object],[object Object],[object Object],[object Object],[object Object]
Procedure (creaming method) ,[object Object],[object Object],[object Object],[object Object]
Puff Pastry  ,[object Object],[object Object],[object Object],[object Object]
Procedure for making Puff Pastry Dough
1. Make a well in the mound of flour and add the liquid
2. Work the ingredients into a dough
3. Knead the dough until smooth. Refrigerate for 30 mins. Then roll it out into a large rectangle
4. To prepare the butter, first soften it by beating it with a rolling
5. Square off the butter. Roll it into a smooth rectangle two-thirds the size of the dough rectangle
6. Place the butter on the dough so it covers the bottom two-thirds of the rectangle
7. Fold down the top, unbuttered third of the dough so it covers half the butter
8. Fold the butter third over the center. The butter is now enclosed.
9.  To give the dough its first four fold, roll the dough into a long rectangle. Before rolling, beat the dough lightly as shown so that the butter is evenly distributed
10. Before folding, always brush off excess dusting flour
11. Fold down the top edge of the dough to the center
12.Fold up the bottom edge to the center
13. Fold in half to achieve the finished four fold
 
Alternative Method: Enclosing the Butter in Puff Pastry
1. Roll the dough into a blunt cross shape as shown, leaving the center thicker than the arms of the cross
2. Place the square of the butter in the center. Fold one of the arms of dough over the center
3. Fold the remaining three arms of dough oven the center
Guidelines for Make up and Baking of Puff Dough Products
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object]
Puff Pastry Faults and their Causes  Too much fat used Not even turns given Oven too cool Fat running out during baking Improper rolling in procedure Uneven distribution of fat before rolling Dough not relaxed before baking Uneven heat in oven Uneven lift or irregular shapes Too little or too little fat used Dough rolled out too thin or given too many turns Oven too hot or too cold Poor lift or rising Dough not relax during baking Shrinkage during baking Possible Causes Faults
Éclair Paste (Choux Paste) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Procedures: ,[object Object]
Procedures: ,[object Object],[object Object]
[object Object],[object Object],Procedures:
Procedures: ,[object Object],[object Object],[object Object]
Chocolate Éclairs  Using a piping bag to fill the éclairs with pastry cream. Chocolate Éclairs Dipping the  éclairs in chocolate glaze.
Meringue ,[object Object],[object Object],[object Object]
Meringue

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Basic pastry

  • 2.
  • 3.
  • 4.
  • 5.
  • 6.
  • 7. Procedure for making Puff Pastry Dough
  • 8. 1. Make a well in the mound of flour and add the liquid
  • 9. 2. Work the ingredients into a dough
  • 10. 3. Knead the dough until smooth. Refrigerate for 30 mins. Then roll it out into a large rectangle
  • 11. 4. To prepare the butter, first soften it by beating it with a rolling
  • 12. 5. Square off the butter. Roll it into a smooth rectangle two-thirds the size of the dough rectangle
  • 13. 6. Place the butter on the dough so it covers the bottom two-thirds of the rectangle
  • 14. 7. Fold down the top, unbuttered third of the dough so it covers half the butter
  • 15. 8. Fold the butter third over the center. The butter is now enclosed.
  • 16. 9. To give the dough its first four fold, roll the dough into a long rectangle. Before rolling, beat the dough lightly as shown so that the butter is evenly distributed
  • 17. 10. Before folding, always brush off excess dusting flour
  • 18. 11. Fold down the top edge of the dough to the center
  • 19. 12.Fold up the bottom edge to the center
  • 20. 13. Fold in half to achieve the finished four fold
  • 21.  
  • 22. Alternative Method: Enclosing the Butter in Puff Pastry
  • 23. 1. Roll the dough into a blunt cross shape as shown, leaving the center thicker than the arms of the cross
  • 24. 2. Place the square of the butter in the center. Fold one of the arms of dough over the center
  • 25. 3. Fold the remaining three arms of dough oven the center
  • 26. Guidelines for Make up and Baking of Puff Dough Products
  • 27.
  • 28.
  • 29. Puff Pastry Faults and their Causes Too much fat used Not even turns given Oven too cool Fat running out during baking Improper rolling in procedure Uneven distribution of fat before rolling Dough not relaxed before baking Uneven heat in oven Uneven lift or irregular shapes Too little or too little fat used Dough rolled out too thin or given too many turns Oven too hot or too cold Poor lift or rising Dough not relax during baking Shrinkage during baking Possible Causes Faults
  • 30.
  • 31.
  • 32.
  • 33.
  • 34.
  • 35. Chocolate Éclairs Using a piping bag to fill the éclairs with pastry cream. Chocolate Éclairs Dipping the éclairs in chocolate glaze.
  • 36.