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    Juliebeth Luciano
    Pies and pastries are delicious baked goods made from pastry dough and filling. Pastry dough consists of high fat content which contributes to a flaky or crumbly texture when baked properly. A good pastry is light, airy, and fatty yet firm enough to hold the filling. When making short crust pastry, the fat and flour must be thoroughly blended before adding liquid to ensure the flour is adequately coated. Common types of pastries include cream puffs, puff pastry, Danish pastry, French pastries, pies, tarts, and croissants. Key pastry ingredients include all-purpose flour, fats like lard or shortening, water, and salt.

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    Presentation BPP

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    Juliebeth Luciano
    23 views15 pages
    Pies and pastries are delicious baked goods made from pastry dough and filling. Pastry dough consists of high fat content which contributes to a flaky or crumbly texture when baked properly. A good pastry is light, airy, and fatty yet firm enough to hold the filling. When making short crust pastry, the fat and flour must be thoroughly blended before adding liquid to ensure the flour is adequately coated. Common types of pastries include cream puffs, puff pastry, Danish pastry, French pastries, pies, tarts, and croissants. Key pastry ingredients include all-purpose flour, fats like lard or shortening, water, and salt.

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    Pies and pastries are delicious baked goods made from pastry dough and filling. Pastry dough consists of high fat content which contributes to a flaky or crumbly texture when baked properly. A good pastry is light, airy, and fatty yet firm enough to hold the filling. When making short crust pastry, the fat and flour must be thoroughly blended before adding liquid to ensure the flour is adequately coated. Common types of pastries include cream puffs, puff pastry, Danish pastry, French pastries, pies, tarts, and croissants. Key pastry ingredients include all-purpose flour, fats like lard or shortening, water, and salt.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    23 views15 pages

    Presentation BPP

    Uploaded by

    Juliebeth Luciano
    Pies and pastries are delicious baked goods made from pastry dough and filling. Pastry dough consists of high fat content which contributes to a flaky or crumbly texture when baked properly. A good pastry is light, airy, and fatty yet firm enough to hold the filling. When making short crust pastry, the fat and flour must be thoroughly blended before adding liquid to ensure the flour is adequately coated. Common types of pastries include cream puffs, puff pastry, Danish pastry, French pastries, pies, tarts, and croissants. Key pastry ingredients include all-purpose flour, fats like lard or shortening, water, and salt.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 15

    Pies and Pastries

    Pies and pastries, like cakes, are delightful to eat


    especially when they are baked properly. A well-
    prepared pastry may be determined by the quantity
    of its pie crust.

    Pastry is a delicate baked product which consists of


    crust and filling. It contains high percentage fat, which
    contributes to a flaky or crumbly texture. A good
    pastry is light and airy and fatty, but firm enough to
    support the weight of the filling. When making a short
    crust pastry, care must be taken to blend the fat and
    flour thoroughly before adding any liquid. This
    ensures that the flour granules are adequately coated
    KINDS OF PASTRY
    1.CREAM PUFFS -
    a type of light
    pastry that is
    filled with
    whipped cream
    or sweetened
    cream filling and
    often topped with
    chocolate.
    2. Puff pastry- a light, flaky, rich pastry
    made by rolling dough with butter and
    folding it to form layers: used for tarts,
    napoleon
    3. Danish pastry - a pastry made of sweetened
    yeast dough with toppings such as fruit, nuts, or
    cheese.

    Danish Pastry Dough Fruit and Cream Cheese


    Danish pastry
    4. French pastries- a rich pastry, filled with
    custard or fruit.
    FRENCH PASTRIES
    5. Pie and tart -
    pastries that
    consist of two
    components: the
    first, relatively thin
    pastry (pie) dough,
    when baked forms
    a crust (also called
    pastry shells) that
    holds the second,
    the filling.
    Egg Pie Fruit Tart
    6. Croissants - a flaky raised dough. It is like a
    sweetened cross between a simple yeast-raised
    dough and puff pastry. The dough is rolled with
    butter to create layers and is then left to rise,
    creating a very light texture. The downside is that
    it is technically involved and requires a great deal
    of work
    PASTRY INGREDIENTS
    1.All-purpose flour - type of flour used in baking
    pastries .The gluten content of this flour provides
    framework or substance of baked pastries.

    2. Lard and vegetable shortening - fats frequently


    used to make pastry, Butter and margarine produce a
    less tender crust.

    3. Water an important ingredient in pastry because it


    provides the moisture needed to develop gluten.

    4.Salt-contributes to the flavor of pastry and has no


    influence on flakiness or tenderness.
    All Purpose Flour Lard and Vegetable
    shortening
    REPORTED BY:

    EMALYN ACEBUCHE
    AUDREY VYLLE LURA
    CHRISTEL
    BERGONZADO

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