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Pastry

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Pastry on Wikipedia:

This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (March 2008) This article describes Pastry in food. For the Distributed Hash Table system, see Pastry (DHT). Blackberry Pie

Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. Small cakes, tarts and other sweet baked goods are called ``pastries``.

Pastry may also refer to the dough from which such baked goods are made. Pastry dough is rolled out thinly and used as a base for baked goods. Common pastry dishes include pies, tarts and quiches.[1][2].

Pastry is distinguished from bread by having a higher fat content, 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 shortcrust 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 with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers of folds.

Sao Goncalo Pastries. erotic pastry from Portugal

Many pie recipes involve blind-baking the pastry before the filling is added. Pastry dough may be sweetened or perhaps unsweetened.

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Main types of pastry

Strudel, a phyllo pastry Pecan and maple Danish pastry, a puff pastry type Profiterole, a choux pastry Shortcrust pastry  The shortcrust, or short, pastry is the simplest and most common pastry made. It is made with the ingredients of flour, fat, salt, and water. The process of making pastry include mixing of the fat and flour, adding water, and rolling out the paste. It is cooked at 180°C and the result is a soft, tender pastry. A related type is the sweetened sweetcrust pastry. Flaky (or rough puff) pastry  The flaky pastry is a simple pastry that expands when cooked due to amount of layers. These are perfect if you are looking for a crisp, buttery pastry. The “puff” is obtained by beginning the baking process with a high temperature and lowering the temperature to finish. Puff pastry  The puff pastry has many layers that causes it to expand or “puff” when being baked. Pastries are made using flour, butter, salt, and water. It rises up due to the combination and reaction of the four ingredients and also from the good amount of air that gets between the layers. Puff pastries come out of the oven light, flaky, and tender. Choux pastry  The choux pastry is a very light pastry that is filled with cream. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with things like cheese, tuna, or chicken to be used as appetizers. Phyllo (filo) pastry  Phyllo pastries are usually paper-thin and greatly stretched. They involve several stretched out layers and are wrapped around a filling and brushed with butter. These pastries are very delicate and can break easily.[3]

Background

Pastries go back to the ancient Mediterranean almost paper-thin multi-layered baklava and filo. Medieval Europe took on pastry making after the Crusaders brought it back. French and Italian Renaissance chefs eventually perfected the Puff and Choux pastries, while 17th and 18th century chefs brought new recipes to the table.[4] These new pastries included brioche, Napoleons, cream puffs, and éclairs. French chef Antonin Careme reportedly was the first to incorporate art in pastry making.[5]

Definitions

Red Velvet Cake with pastry cream Pastry  A mixture of flour, fat, possibly egg and sugar, the fat usually dispersed as small solid globules coated with flour and the whole brought together with liquid prior to shaping and baking. There are many types of pastry. Pastry board  A square or oblong board preferably marble but usually wood on which pastry is rolled out. Pastry brake  Opposed and contra-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A very small version is used domestically for pasta production. Pastry case  An uncooked or blind baked pastry container used to hold savory or sweet mixtures. Pastry cream