Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. Baking is the technique of prolonged Cooking of Food by dry heat acting by conduction, and not by radiation, normally in an Oven, Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Butter is a Dairy product made by churning fresh or fermented Cream or Milk. Shortening is a semisolid Fat used in food preparation especially baked goods and is so called because it promotes a "short" or crumbly texture (as in Shortbread An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish It may also refer to the dough from which such baked goods are made. Dough is a paste made out of any Cereals (grains or leguminous crops by mixing the Flour with a small amount of Water. Pastry dough is rolled out thinly and used as a base for baked goods. Baking is the technique of prolonged Cooking of Food by dry heat acting by conduction, and not by radiation, normally in an Oven, Common pastry dishes include pies, tarts and quiches. A pie is a baked dish which is usually made of a Pastry dough shell that covers or completely contains a filling of various sweet or Savoury ingredients A tart is a Pastry dish usually sweet that is a type of Pie with an open top not covered with pastry In French cuisine, a quiche (IPA) is a baked dish that is made primarily of eggs and Milk or Cream in a Pastry [1][2].
Pastry is distinguished from bread by having a higher fat content, which contributes to a flaky or crumbly texture. Bread is a Staple food prepared by Baking a Dough of Flour and Water. 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. Shortcrust pastry is a type of Pastry often used for the base of a Tart or Pie. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. Gluten is a composite of the proteins Gliadin and Glutenin. These exist conjoined with Starch, in the Endosperms of some On the other hand, overmixing results in long gluten strands that toughen the pastry. Gluten is a composite of the proteins Gliadin and Glutenin. These exist conjoined with Starch, in the Endosperms of some 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. Danish pastry is a sweet Pastry which has become a Speciality of Denmark and is popular throughout the industrialized world although the form it takes For other things named Crescent see Crescent (disambiguation. Dough is a paste made out of any Cereals (grains or leguminous crops by mixing the Flour with a small amount of Water. Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described Butter is a Dairy product made by churning fresh or fermented Cream or Milk.
Many pie recipes involve blind-baking the pastry before the filling is added. The term blind-baking (sometimes called "pre-baking" refers to the process of baking a Pie crust or other Pastry without the filling Pastry dough may be sweetened or unsweetened.
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History
European traditions of pastry-making are often traced back to the short crust era flaky doughs that were in use throughout the Mediterranean in ancient times. These recipes were popularized in Western Europe by Crusaders returning home. However, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. Phoenicia ( Phoenician: Phoenician nunsvg|12px|נ]]Phoenician nun Phyllo, filo, or fillo ( Greek φύλλο 'sheet' dough or pastry is paper-thin sheets of raw unleavened flour dough used for making pastries in Greek There is also strong evidence that the ancient Egyptians produced pastry-like confections. These recipes were adopted and adapted over time in various European countries, resulting in the myriad of pastry traditions known to the region, from Portuguese "pastéis de nata" in the west to Russian "pirozhky" in the east. The use of chocolate in pastry-making in the West, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in the 1500s. Many culinary historians consider French pastry chef Antonin Carème (1784-1833) to have been the first great master of pastry making in modern times. Small cakes, tarts and other sweet baked goods are called "pastries".
Pastry-making also has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame-based fillings. Chinese bakeries in big cities like Hong Kong, Guangzhou, Shanghai, and across the world in Chinatowns serve traditional Chinese goods such as Sweet bean paste is a food ingredient used in several Asian cuisines. Sesame ( Sesamum indicum) is a Flowering plant in the genus Sesamum. Since the 19th century, the British brought western-style pastry to the far east. The Far East is a term often used by people in the Western world to refer to the countries of East Asia. Though it would be the French influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong. Maxim's (Full name Maxim's Catering Limited) is Hong Kong 's largest food & beverage corporation and restaurant chain Hong Kong ( officially the Hong Kong Special Administrative Region, is a territory located on China 's south coast on the Pearl River Delta, and borders Still, the term "west cake" (西餅) is used to differentiate between the automatically assumed Chinese pastry.
Types of pastry
These are some of the main types of pastry dough:
Profession
Those who make pastries professionally are known as either bakers or pastry chefs, depending on whether they produce pastries for a bakery or a restaurant. Shortcrust pastry is a type of Pastry often used for the base of a Tart or Pie. Shortcrust pastry is a type of Pastry often used for the base of a Tart or Pie. Phyllo, filo, or fillo ( Greek φύλλο 'sheet' dough or pastry is paper-thin sheets of raw unleavened flour dough used for making pastries in Greek Phyllo, filo, or fillo ( Greek φύλλο 'sheet' dough or pastry is paper-thin sheets of raw unleavened flour dough used for making pastries in Greek Flaky pastry is similar to Puff pastry, the difference being that large lumps of shortening (ca Baking, a puff pastry (pâte feuilletée Spanish: hojaldre; German: Blätterteig) is a light flaky unleavened Pastry thumb|right|180px|Mixing choux pastry dough for [[beignet]]s thumb|right|120px|Piping out the dough for [[beignet]]s Chou(x pastry, paste, or dough This article refers to the cooking profession For other uses see Baker (disambiguation A baker is someone who primarily Bakes A pastry chef or pâtissier is a station Chef in a professional Kitchen, skilled in the making of pastries, Desserts and other A bakery (also called baker's or bakehouse) is an establishment which produces or/and sells Bread, pies pastries Cakes Biscuits A restaurant is a retail establishment that serves prepared Food to Customers.
References
- ^ Bo Friberg. Professional Pastry Chef. John Wiley and Sons. ISBN 0471218251.
- ^ L. Patrick Coyle (1982). The World Encyclopedia of Food. Facts on File Inc. ISBN 0871964171.
Dictionary
pastry
-noun
- A baked food group which contains items made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleans, puff pastries, etc.
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