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Mr. Pulkit Bhambi Mr. Vivek Kumar Prof. Sushma Rewal Chug Paper

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Mr. Pulkit Bhambi Mr. Vivek Kumar Prof. Sushma Rewal Chug Paper Paper 04: Food production operation and management Module 34: Laminated Pastries THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal, Vice Chancellor, Indira Gandhi University, Rewari Co-Principal Investigator Dr. Prashant K. Gautam, Director, UIHTM, Panjab University, Chandigarh Paper Coordinator Mr. Pulkit Bhambi HOD, IHM Dehradun Content Writer Mr. Vivek Kumar Lecturer, IHM Dehradun. Content Reviewer Prof. Sushma Rewal Chug Institute of Vocational Studies Himachal Pradesh University, Shimla ITEMS DESCRIPTION OF MODULE Subject Name Tourism and Hospitality Paper Name Food production operation and management Module Title Laminated Pastries Module Id 34 Pre- Requisites To know the classification of pastries, pastry faults and their causes, guide lines for making pastries. Objectives To understand pastries, understand the ingredients and methods used to make pastries, factors affecting the flakiness of pastries. Keywords Pastry, Croissant, puff pastry, Danish Pastry etc. TABLE OF CONTENTS 1. Learning Outcomes 2. Introduction 3. Classification 4. Ingredients Used 5. Laminated Pastries 6. Preparation of Flaky Pastry 7. Phyllo Pastry 8. Some other Varieties of Pastries 9. Characteristics and Guidelines for Making Pastries 10. Pastry Faults and Their Reasons 11. Factors That Affect Flakiness of Pastry 12. Summary QUADRANT-I 1. Learning Outcomes: After reading this units, you will be able to:- i. Define pastries and classify them. ii. Understand the ingredients and methods used to make pastries. iii. Know the faults that occur when making pastries. iv. Factors affecting flakiness of pastry. 2. Introduction Definition of Pastries:- Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously depending on the proportions and type of ingredients used. Other ingredients may also be added to improve taste, quality and flavour of pastries. These ingredients in dude sugar, flavoring additives, milk, egg etc. Pastries may be served as a main dish, as snacks or as desserts. There are different kind pastries such as short crust, choux, flaky, puff and Phyllo pastry. These pastries are rich and have a high calorie value because they contain fat, sugar, cream and other ingredients in large quantity. Pastries are leavened primarily by steam, which is produced by baking in hot ovens. Pastry is usually preferred if it is tender and does not break too easily when served. 3. Classification:- Pastries are classified as non-laminated and laminated pastries. Non-Laminated Laminated Short – crust Choux Pastry Puff Pastry Filo Pastry (Rub-in-method) (hot water crust) (Creaming method) Flaky Rough Puff Full Puff Lavish Pastry 4. Ingredients Used:- 1. Flour – The flour used in pastry making is weak to medium strong. This type of flour requires a longer fermentation period, yet has a better tolerance for extended work on the bench, especially for dough’s such as puff or Danish which require multiple rolls and folds. 2. Shortening / Fat – Lard was probably the first fat used in pastry making, but has fallen out of favor for health reasons. Pure butter gives pastry a rich flavor and color and a crisp texture, but it can be difficult to handle. Most bakers use a combination of butter and hard margarine to achieve a balance of good buttery colour and flavor with the short, flaky texture provided by the margarine. Unsalted butter is preferable because it has lower water content and amount of salt can be controlled. 3. Liquid Most pastry is bound with water, although mille or other liquids can be used. Fresh milk is acceptable to use in any formula. 4. Sugar It is used to both sweeten the find pastry and create a crisper texture. A teaspoon or two is often added to savory dough’s, because the sugar helps the pastry to color. The most common sugar used is the white granulated type. This yields the finest product. 5. Eggs They are added for richness in texture and flavour and because they help bind all the ingredients together. Eggs improve the handling and quality of the dough. 6. Yeast Yeast content is increased in pastry dough because of the high sugar content. 7. Spices & Additives A little grated orange or lemon rind should add just the right flavor to your pastry, flavoring such as vanilla, almond can be used to enhance the dough, as can spices such as cinnamon, nutmeg, ginger or cardamom. 5. Laminated Pastries:- 1. Puff Pastry – The process of rolling, folding and turning creates hundreds of alternating sheets of fat and dough. The heat of the oven melts the butter and creates steam that puffs the dough into flaky layers. Ingredients used are:- i. Flour must be form hard wheat bread flour. The amount of rolling which the dough must with stand requires flour higher in gluten contend. ii. Shortening is used in relatively small quantities from which the puff is made. The reason for incorporating such a small amount is the great amount of roll-in fat that will be incorporated into the dough. iii. Salt is included in some puff pastry dough for improvement of flavor. iv. Roll-in fat is crucial to the quality of the finished puff pastry. It should be of the same consistency as the dough itself. The fats most often used are butter, margarine, shortening or puff paste (a fat specially blending for puff pastry preparation). v. Leavening agents are not normally used in this dough. As the dough is folded and rolled with fat, multiple layers of dough scaled around fat are formed. When the dough is placed in the hot oven, the fat begins to melt, enriching and lubricating the dough surrounding it. The fat thereby creates a small packet in the dough. The moisture released by the fat evaporates as it is heated, creating steam. This steam pushes up the pocket that has been formed. This steam pushes up the pocket that has been formed. This same action is created in hundreds of pockets within the pastry, creating the volume a minimum of 8 times its original thickness, and forming the flaky texture that makes this a grand pastry. 6. Preparation of Flaky Pastry Prepare the base dough with flour, salt, small portion of shortening and liquid. Allow chilling for 30 mint, cream roll is fat and keep aside. Roll out dough into a rectangular shape with ½ “thickness. Divide roll-in fat into three parts and apply one part to the dough, leaving a 1” margin around the edges. Fold both ends to the centre and shut like a book fold. Repeat this rolling and folding with the other two portions of roll in fat, chilling in between folding. Repeat one more fold without fat. Chill and use as required. Puff pastry is made by repeatedly folding dough around a block of butter. When the pastry is baked, steam trapped inside the dough separates the folded layers. This process creates a puffy, flaky finished product. Puff pastry is used in making several products including croissants. The method of preparing puff pastry is slightly different from flaky pastry. Fat which is used for making puff pastry should have a high melting point so that it can endure the friction produced by heat to which it is subjected during sheeting and folding operations. Dough should be made with chilled water so that fat does not melt during these operations. It is always better to use a few drops of lemon juice as it gives better extensibility to the dough. Dough should be smooth enough so that it rolls out easily. Too stiff or too loose dough will be difficult to manage. When the dough is mixed properly, it should be kept in the fridge by covering it with a moist cloth to avoid crust formation for half an hour. Fat or shortening should be made in a square block and should be chilled in the fridge. The consistency of the fat and dough should be similar. If the dough is firmer than the fat, refrigerate the fat for a little while. When the dough is properly chilled, roll out the dough in square shape, slightly bigger than the block of fat. Roll each corner of the square out into a thinner flap. Dusting flour can be used while rolling the dough, but brush off the dry flour. Place the block of fat in the centre of the square of dough. All four corners of fat should be covered with the flap. Seal them properly but always remember to brush off the excess dry flour. Keep it in the fridge for 25-30 min. After this the dough should be rolled lengthwise in a rectangular shape and should be folded in a book form by bringing both the corner in the centre. It should than be again folded over so that the entire sheet forms four layers in a similar manner. After this the dough should be kept in the fridge for half an hour. The same procedure is repeated four more time. This dough is known as puff pastry and is used to make cream rolls, patties, etc. 2. Flaky Pastry – The dough used for making flaky pastries is constitutes salt, flour, fat and water. First, the flour and salt are sieved together. The dough is then smooth evened by using chilled water. Generally 55 to 70 percent of fat is used to make the dough. Approximately about 5 to 10% of fat is mixed in the dough and the remaining fat is used for layering and sheeting. Fat is added after the dough is mixed so that it allows gluten to develop. After proper kneading of the dough, it is allowed to rest for half an hour in a refrigerator.
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