Pastry_Making_2011

Pastry_Making_2011 - PastryMaking Piecrust,tarts...

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Pastry Making Pie crust, tarts,  turnovers, and quiches 
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Characteristics of Fine  Pastries     Flakiness - thin layers of baked dough   separated by open spaces   Tenderness - light and airy, easily  broken in the mouth.  Making good pastry is a fine art.
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Pastries 1/3 cup of fat for tenderness.  Cut fat into 1 cup flour using a knife or pastry  blender.   Sprinkle cold water, 1 tbsp at a time over the flour-fat  mixture .   Mix lightly with a fork until the flour is moistened.   Use barely enough cold water to form a dough.  Gather into a ball (dough should not be wet and  sticky).  Roll out to less than 1/8 in thick.       Any leavening agent? RECIPE:   1 cup flour    1/3 cup fat    ~2 tbsp cold water
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1. Fat  - vegetarian or animal fats.  Shortening and butter - flavor and  texture. Amount of fat is one third  or half the amount of flour.   2. Fat at room temperature - soft  enough for a knife to make an 
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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Pastry_Making_2011 - PastryMaking Piecrust,tarts...

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