Water is needed to form the gluten and give the dough consistency. Shortcrust pastry made with water is called pâte a foncer, 'lining pastry'.Shortcrust pastry made with milk is called pâte brisée.Pâte brisée typically contains a bit more butter, and is generally lighter and flakier than pâte a foncer, which is conversely crisper and firmer..

About 87 % of whole milk is water. Rolling allows the gluten to develop, and the pieces of … The flavor butter adds to pastries, … Oil, butter, margarine, lard, shortening etc., do not mix with water but they have special functions in bakery products. In shortcrust pastry, however, starch is generally less important. Emulsifiers are long molecules which have parts are hydrophilic and their molecules bridge hydrophilic and hydrophobic molecules in baked goods. Vegetable shortening is 100 percent fat and doesn't contain the water found in margarine or butter, so it's safer for frying because there's less chance of spattering or popping under high temperatures. FAT, in the form of solid shortening, margarine or butter,or in the liquid form of oil contributes tenderness, moistness, and a smooth … The remainder is primarily proteins (from the albumen in the egg white, and fats from the yolk).

Once you know how ingredients function & how to get them to do what you want, the baking world is pretty much your oyster. Some synonyms for the pastry turnover include shortcrust pastry, puff pastry, or dessert sandwich.

As you can see from the chart, most of these working properties can be found in many different foods: Properties and functions of ingredients Food properties • Different foods have different working properties when treated in certain ways or combined with other foods.

Learn the foundations, and then the real fun can begin! Along with mixing methods, understanding ingredient function is 1 of the most important foundation skills to become a great baker. In pastry, the flour particles are deliberately segregated in specific ways, and then coated in fat. The egg in the dough will contribute mostly water (eggs are 75% water). The low moisture level also delays rancidity and increases the stability of the fat, allowing it to be used repeatedly with less degradation and leads to its long shelf life. Sweet Shortcrust Pastry. The remainder is primarily proteins (from the albumen in the egg white, and fats from the yolk).

Learn the … Learn vocabulary, terms, and more with flashcards, games, and other study tools. Flour, fat, water dough rolled into rectangle. In hot water pastry the larger amount of water means that a strong gelatinised starch network has already formed before cooking, giving a very strong pastry to work with. The Function of Butter in Baking Flavor. The function of the water is to hydrate the flour so that it becomes soft and maliable and can be shaped and rolled. Fat To make a pastry shell, the water and fat are incorporated into the flour; the resulting dough is chilled, and then it is rolled out. It traps air between the layers in flaky pastry.

The function of the water is to hydrate the flour so that it becomes soft and maliable and can be shaped and rolled. Puff pastry is used mainly for pie tops and vol‐au‐vent cases and shortcrust is used widely for sweet and savoury goods. 2. It adds colour and flavour. Start studying Pastry Making Methods/Functions of Ingredients in Pastry. They are technically two different pastries. Water:Helps to bind flour and fat together to make a dough. Perhaps the most obvious role butter plays in baking is adding flavor to baked goods. Folded and rolled several times This will somewhat tenderize the final pastry, and contribute an eggy flavor. Function of fat: Fat shortens the mixture in shortcrust. A turnover is made from a fluff dough filled with sweet fillings. This will somewhat tenderize the final pastry, and contribute

We’ll need the following ingredients: 175g plain flour 100g butter (it must be cold, not at room temperature) 25g icing sugar 1 large egg yolk 1 tbsp ice cold water. Scientific American is the essential guide to the most awe-inspiring advances in science and technology, explaining how they change our understanding of the world and shape our lives. The egg in the dough will contribute mostly water (eggs are 75% water). However, in absorbing the little water available it helps dry … The pastry is baked until rich brown in colour and stands up well to wet and heavy fillings. In shortcrust pastry there is so little water … Let’s make some sweet shortcrust pastry and see if we can apply all of this. Fat is key to pastry, it coats the flour particles and keeps them apart, isolated into a tiny prison, with no water allowed in or out. The remainder is primarily proteins (from the albumen in the egg white, and fats from the yolk). i am really stuck on my food technology coursework, does anyone know any of the functions for the following ingredients in a pastry? functions of (in shortcrust pastry): - plain white flour - margerine - lard -water functions of (in flaky pastry): - plain white flour - margerine - lard - water Examines the composition, function of ingredients, methods of manufacture and different pastry structures. This will somewhat tenderize the final pastry, and contribute an eggy flavor.

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