Dough Pastry

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ADVERTISEMENTS: After reading this article you’ll learn about: 1. Construction and Ingredients of Puff Pastry 2. Types of Puff Pastry 3. Methods 4. Uses 5. Preparation. Construction and Ingredients of Puff Pastry: Puff pastry contains laminated construction composed of alternate layers of fat and bread. This is accomplished by rolling out the glue and giving it adequate turns until you will find countless tens of thousands of layers of fat and bread. When this pasta is baked, this expanding air and water vapour yank the different layers apart from one another, causing a beautiful, crisp, light, flaky pastry. When the sheeted part of puff pastry is baked in the oven, the puff goes throughout the next stages! i.

The fat within the layers melts and creates openings between the sheets of bread. Ii. The dough sheets begin to harden and preserve their form as the gluten within them coagulates and holds the shape. Iii. Since the heating carries onthe liquid from the dough turns to steam, which compels the sheets of the bread apart and compels them upward. Iv. The ending result is the pastry that’s almost 10 times thicker than the initial size that has been put in the oven. Puff pastry can also be referred to as mille feuille in French and it translates to tens of thousands layers.

The amount of layers in this pastry is not fixedthe layers may be between 700 and 1500 based on the rolling of the puff pastry. The terms describe this amount of fat into the weight of flour. Full denotes equal weights of fat and flour, 3 quarter means 3 quarter of this weight of this fat to this flour, etc. Inverted puff is a special way of which makes puff pastry, where butter isn’t encased in the bread, but on the contrary, bread is enclosed in butter block. This may seem very difficult, but with a little practice, an individual can attain the desired result.

The dough is rolled by rolling or pinning. These are known as the French, English, and Scotch methods. The difference among these methods is this way that this fat is encased to the dough throughout the phases of rolling and folding. Before we go on to describe this methods of lamination, let’s talk about this methods of rolling and bending this pastry to give it this laminated layers. These methods are the following! Three Fold or Single Turn: Roll out this glue into a rectangle and fold it evenly into 3 parts. Book Fold or Double Turn: Roll out this glue into a rectangle, fold this ends in first, and after that fold together like a book. Combination Method: This method involves utilizing this combination of single and double folds. It’s significant not to give the pastry too much rounds because too many layers will break down this layers of fat and dough, which makes it more like short crust pastry.

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