Ingredients and methods for making pastry dough
Ingredients and methods for making pastry dough
Ingredients for Making Pastry Dough
Flour
- The main ingredient in all dough and acts as a structural base.
- Usually use plain or all-purpose flour. Some pastries (e.g., puff) might use strong/bread flour due to high protein content aiding in elasticity.
- Wholemeal flour can be used for added texture and flavour, though usually mixed with plain flour.
Fat
- Fat is integral for ‘shortening’ the pastry, creating a malleable dough and tender outcome.
- Butter is typically used due to its flavour and high water content aiding the rise of pastries like puff or flaky.
- Lard and shortening might be used in recipes such as hot water crust for added firmness.
Water
- Water activates the gluten in the flour, allowing the dough to come together.
- Cold water is often used to keep the fat solid and stop the formation of too much gluten, which would lead to a tough pastry.
- Hot water, as in hot water crust pastry, melts the fat and coats the flour, lending to its sturdy characteristics.
Salt
- A small amount can improve the flavour profile of your pastries and aid in the gluten’s elasticity.
Methods for Making Pastry Dough
Rubbing In
- This is a common method used for shortcrust pastry.
- The fat is ‘rubbed’ into the flour using the fingers until it resembles breadcrumbs, then water is added.
- Allows for adequate distribution of the fat.
Folding and Rolling
- Integral for creating layers in pastries like flaky and puff.
- Fat is dotted or spread onto rolled dough, which is then folded and rolled again - this process is repeated several times.
- Creates a layered effect that puffs up when baked due to water in the fat turning to steam.
Creaming
- This method is not widely used for pastries but is a standard approach in many sweet tarts.
- Fat and sugar are ‘creamed’ together before adding other ingredients.
- Mostly used in pastry recipes where sweetness is key.
The Choux Method
- Uncommon as used almost exclusively for choux pastry.
- Water and fat are boiled together, then flour is added till a dough forms which is then cooled.
- Eggs are beaten in last, which provides the lift during baking.
Remember, preparation and cooking methods are as important as ingredients when making pastry. Precise measurements, correct temperatures and careful handling can all decide whether a pastry is a success or not.