How do l make Pastry ?!


Question: How do l make Pastry !?
Answers:
The first key is to make sure that everything is chilly!. Sometimes I even put the flour and mixing bowl in the freezer for a little while before mixing!. The reason this matters is that you don’t want the fat (butter or margarine or, heaven forbid, Crisco) to melt into the flour!. As soon as your butter melts, you activate the gluten in the flour and you end up with gooey or hard dough!. Yuck!.
If you manage it right, the way my aunt explains it, you cut the butter into small pieces, which you coat with flour!. Then you add something to make it all stick together!. You want the butter to be relatively intact – in, say, couscous- to pea-sized lumps!. When it melts in the oven, the butter "collapses" and leaves a lovely little flake where it was!. That’s how good pastry gets its texture!.
The other key is to go lightly!. Don’t touch the dough if you can help it until you’re pressing it together at the very end!. I use a rubber spatula to mix my water or egg into the dough!. The old saying goes, "It takes the hands of a duchess to make good pie crust!." Or something like that!. Just remember, duchesses don’t like dirty hands!. The heat of your hands will melt the butter = activation of gluten = Bad!.
methods
The knife method: Requiring only two table knives and your hands, this is the least tool-intensive way to make good pastry dough!. Take a knife in each hand, and cut the butter in to the flour mixture with parallel strokes about ? inch apart!.Www@FoodAQ@Com

Making pastry from scratch really scares some people, which is funny when you realize that many of them probably use the expression "easy as pie" and never make the connection!. These instructions are for what's called a rough puff pastry!. It's just as impressive-looking and wonderful-tasting as "real" puff pastry, just a whole lot easier!. It only takes about 15 minutes of actual work time, but you'll need another hour for it to chill!.




[edit] Ingredients1 cup unbleached high protein all-purpose flour or better yet because you know the protein is high, unbleached bread flour
1/4 cup unbleached white pastry flour (not whole wheat) or plain bleached cake flour, not the self rising kind (with the baking powder and salt) You want just plain cake flour!.
1/4 tsp!. salt
2 sticks plus 5 tbsp!. coarsely grated, frozen, unsalted butter
6 tbsp!. ice water



[edit] StepsSift the flour and salt together in a large bowl!.
Add the butter to the bowl!.
Toss to mix!.
Add the ice water to the bowl and stir gently with a fork!.
Turn the dough out onto a floured work surface!.
Smear the dough with the heel of your hand until all the dough has been smeared at least once!. This helps incorporate the butter and makes the dough flakier!.
Gather the dough into a ball, and chill the dough in the freezer for 20 minutes!.
Roll it out into a rectangular shape with the long sides running horizontally!.
Fold the top third of the rectangle down over the dough!.
Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch!.
Fold the left edge of the dough over to meet the right edge, and pinch the seam!.
Repeat steps 8 through 11!.
Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes!.
Repeat steps 8 through 13!.
The dough is now ready to roll out and use!.



[edit] Video Demonstration of Making Puff Pastry



[edit] TipsThis recipe makes approximately 1 lb!. of puff pastry!.
It is critical to keep the dough cold while you are working; the little bits of butter must remain cold and firm!. If the butter begins to soften, return the dough to the freezer for 10-20 minutes, then resume your work!.
Cold marble surfaces are ideal for working with puff pastry!.
The dough stores well in the freezer, wrapped tightly in plastic, for up to one month!. Make a double recipe and keep it handy in the freezer!.
The recipe can also be halved!.
Typically, after rolling out your puff pastry for use, lightly brush one side with a wash of egg beaten with some cold water!. Invert that side over your filling and let the wash serve as a light glue around the sides of your baking dish!.
Brush the top of the pastry with some more of the egg wash for a high-gloss finish!. Add chicken broth for flavour!.
If you still can't get it right after a couple of tries, then you're better off buying ready-made puff pastry sheets in the freezer section of your neighborhood grocery!.



[edit] WarningsTry not to over-handle the dough!. Work as quickly as you reasonably can!.
This is the kind of crust you'd use to top a savory pie, like a potpie, to wrap a beef Wellington or sautéed mushrooms, or over a tarte tatin!. Don't use this kind of pastry under a heap of cinnamon apples or pumpkin puree!.



[edit] Related wikiHowsHow to Make Eclairs
How to Make Pain Au Chocolat
How to Make Yummy Pastries
How to Make Danish Flatbread
How to Make Oatmeal Bread
How to Handle Pastry
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Great recipes online!. Simple, easy and tasty!.
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Never Fail Pie Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon vinegar
Combine flour and salt in a mixing bowl!. Cut in shortening!. Add milk and vinegar!. Shape dough into a ball!. Chill for 30 minutes!. Divide dough in half!. On a lightly floured surface, roll out each half to fit a 9-in!. pie pan!. Yield: 2 (9-inch crusts)!.

nfd?

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Depends on the type of pastry you want to make, you can do it with flour butter and lard, or even with cream cheese!.Www@FoodAQ@Com

What kind of pastry do you want!? For pie!? For cookies!? For Tarts!? Www@FoodAQ@Com

OMG I love Cream Cheese!.!.!. anyways, try http://www!.recipe!.com/Www@FoodAQ@Com





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