Pastry

Pastry flour, water, and compresses (solid fats, including butter or lard) can be delicious or sweet. Sweet breads are often described as bakery treats. The term "bread" refers to a wide variety of baked goods made from ingredients such as flour, sugar, milk, butter, compresses, baking powder, and eggs. Typical pastry dishes include cakes, tarts, quiches, croissants, and pastries. [1] [2]

The French word petisserie is used in English (with or without slang) for the same foods. In fact, the French word pastissery refers to anything like a meatloaf made with flour (pasta, then pate) and is generally not a fancy or sweet product. [3] The meaning still persisted into the 19th century, although the term still refers to the sweet and often ornate confections referred to today.

Pastry also refers to puff pastry, [4] from which baked goods are made. The puff pastry is made into a fine paste and is used as a base for baked goods.

The dough separates from the bread because it is high in fat, which contributes to a flaky or flaky texture. A good puff pastry is light, airy, and fatty, yet firm enough to support the weight of the filling. When making shortcrust dough, care must be taken to mix the fat and flour well before adding any liquid. This ensures that the flour particles are adequately covered in fat and less likely to develop gluten. On the other hand, overmixing can make the long strands of gluten stiffen the dough. In other types of pastries, such as Danish pastries and croissants, the characteristic layered texture can be achieved by repeatedly rolling out the dough, buttering and folding to produce several thin layers, similar to yeast bread.

Types

Broken mass

Broken dough is the simplest and most common dough. It is made with flour, fat, butter, salt and water to bind the dough. [5] It is used mainly in cakes. The process of making a dough involves mixing fat and flour, adding water, and removing the pasta. The fat is first mixed with flour, usually rubbed with your fingers or in a pastry blender, to avoid gluten formation by dipping the gluten strands into the fat and resulting in a light dough (short-lived; hence the term shortcross). . [6] A related type of sweetened sweet pastry, also known as sucrose pâté, in which sugar and egg yolks are added to bind the dough (other than water). [7]

Puff pastry

Puff pastry is a simple dough that expands when cooked due to the number of layers. It is baked until a crispy and fluffy dough is obtained. The "puff" is obtained through layers of fat in the form of fragments, most often butter or compresses, creating layers that expand with the heat of the oven when baked.

Puff pastry

Puff pastry has many layers that will "puff" when spread or baked. The puff pastry is made with laminated flour composed of flour, butter, salt and water. The dough rises as the water and fat evaporate after heating. [8] The puff pastry comes out of the oven light, flaky and tender.

Chowks Pastry

Chowk puff pastry is a very light puff pastry, often filled with cream. Unlike other types of cakes, chowks are close to the batter before cooking, giving it the ability to adapt to various shapes such as clairvoyance and profiterol. Its name is derived from the French chokes, which means cabbage, due to its rough, cabbage-like shape after cooking. [9]

The chokes start out as a mixture of milk or water and butter, which are heated together until the butter melts, then the flour is added to the batter. The eggs are beaten to further enrich the batter. This high percentage of water causes the dough to expand into a light, hollow dough. Initially, the water in the dough evaporates in the oven and makes the dough rise; The flour in the dough gelatinizes, thus solidifying the dough. [10] After spreading the chowk flour, take it out of the oven; A hole was made for the steam to escape. The dough is dried again in the oven to make it crisp. The dough is filled with different flavors of cream and is often covered with chocolate. Chowk cakes can be filled with toppings like cheese, tuna, or chicken.

File (Philo)

Fileo is a paper-thin puff pastry that is used in several layers. The lime is usually wrapped around the filling and brushed with butter before baking. These breads are very tender and flaky. [eleven]

Hot water mass mass

Hot water dough batter is used for delicious cakes such as pork cakes, game cakes, and rarely meat and kidney cakes. The hot water crust is traditionally used to make hand-baked cakes. The usual ingredients are hot water, lard and flour, the dough is made by heating water, in which the fat is melted, boiled and finally mixed with flour. This can be done by kneading the dough into the batter in the pan or by kneading the dough on a pastry board. Either way, the result is a hot, sticky paste that is used for hand lifting - shaping by hand, sometimes using a plate or bowl as an inner mold. When the crust has cooled, it retains most of its shape, and is filled and covered with the crust, ready to bake. The hand-lifted hot water crust does not produce the dough neatly and evenly as the filled cake will sag during baking, which is generally accepted as a brand of handmade cake. [12]

Definitions

French pastry display

Crocombo pastry chef

Swedish cinnamon rolls

Pastry: A type of food that is used in dishes such as cakes or strudel.

Piping bag or piping bag: Often a non-reusable or reusable cone-shaped bag, an equal flow of batter, frosting, or flavored material is used to create texture, decorate a baked item, or fill cakes with custard. Cream, jelly, or other filling.

Pastry board: square or rectangular board, preferably made of marble but generally made of wood, on which the pastry is made.

Puff pastry break: Anti-rotation and counter-rotation rollers with variable space, through which the dough can be worked and the thickness reduced for commercial production. A smaller version is used in the country for pasta production.

Pastry Case: Uncooked or blind baked pastry container used to store delicious or sweet mixes.

Pastry cream: caramel custard. A thick egg and flour custard made with vanilla-flavored sweetened milk. It is traditionally used to fill flannels, cakes, pastries, pies, etc. The flour prevents the egg from sticking.

Pastry Cutters: Various shapes metal or plastic textures, eg. Eg circles, perforated circles, diamonds, gingerbread men, etc. They are sharpened on one or both sides and are used to cut related shapes from cookies, buns, cakes, or cake mixes. [13]

Pastry mixer: A kitchen implement used to convert fat into flour, which prevents fat from melting by body heat and improves control over the size of fat components. It is usually made of wire or plastic, connected to the handle with several cables or small blades.

Viennese: The French word for "Viennese pastry," which is technically grown with yeast, [14] is now commonly used as a term for many rolled and puff pastries and croissants, including chowce-based cakes, including brioche and pain au . [fifteen]

Chemistry

A variety of breads are made using the natural properties of wheat flour and some fats. When wheat flour is mixed with water and kneaded into common flour, strands of gluten develop, making the bread stiff and elastic. In a normal pastry, however, this persistence is undesirable, so fat or oil is added to slow down the growth of gluten. Pastry flour can also be used because it generally contains a lower level of protein than all-purpose or bread flour. [sixteen]

Lord or Suite work well because they have a coarse crystalline structure that is very effective. Using butter that is not clear does not work well with your water volume; Clarified butter or ghee is virtually waterless, but shortcrust that uses just butter develops a crumbly texture. If the fat is dissolved with hot water or liquid oil is used, a thin oily layer between the grains provides less barrier to gluten formation and the resulting dough is firmer. [17]

Story

Fileo dough puff made with a simple Mediterranean baklava, walnuts and honey

Russian pirozki

The European tradition of pastry dates back to the era of the short crust of flakes that were often used throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians had philo-style cakes in their culinary traditions. In Aristophanes' plays written in the 5th century BC, sweets were mentioned, including small loaves of fruit. Roman cuisine used to make cakes used to coat meat and poultry during baking to keep flour, oil and water in juices, but not to eat cakes. The confectionery destined to be consumed is a rich confectionery, which is made up of small cakes containing eggs or little birds and which is usually served at dinners. Both the Greeks and the Romans worked very hard to make a good dough because they used oil in the cooking process and the oil dough loses its consistency. [18]

In medieval northern European cuisine, pastry chefs were able to produce thin, firm loaves because they were shrunk and cooked with butter. Some incomplete ingredient lists can be found in medieval cookbooks, but there are no complete and detailed versions. There are hard, empty breads called coffins or 'huff pastry', which are eaten only by the servants and have an egg yolk glaze to make them more enjoyable to eat. Medieval loaves also have little cakes to add grandeur.

It was not until the middle of the 16th century that the original confectionery began to appear. [17] [19] These dishes have been adopted and adopted over time in various European countries, resulting in many well-known pastry traditions in the region, from the Portuguese "Pastis de. The use of chocolate in Western pastries, which is common today, originated after Spanish and Portuguese merchants brought New World chocolate to Europe in the 16th century. The French pastry chef Antonin Carom (1784-1833) is considered by many culinary historians as the first great master of pastry in modern times.

Pastry has a strong tradition in many parts of Asia. Chinese pastry is made from rice or a variety of flours with fruit, sweet bean paste, or sesame-based fillings. Mooncakes are part of the Chinese mid-autumn festive tradition, while cha siu bao, steamed or roasted pork buns, is a simple and delicious item on the dim sum menu. In the 19th century, the British brought Western-style pastry to the Far East, although it was a French-influenced maxim in the 1950s, making Western pastry popular in Chinese-speaking areas starting with Hong Kong. . The term "western cake" () is used to refer to western cakes, otherwise Chinese cakes. Other Asian countries, such as Korea, make unique desserts with traditional pastries and confectionery such as titok, hangwa and aksik, as well as flour, rice, fruits and ingredients specific to the region. In Japan there is a special pastry sweet called mochi and manjo. Asian confectionery sweets are clearly different from those originating in the West and are generally much sweeter.

Pastry chef

See also: List of pastry chefs

Pastry chefs use a combination of culinary skill and creativity to bake, decorate, and season with ingredients.  Yield is an important factor in the preparation of cakes and desserts. Pastry chefs are also responsible for creating new dishes to keep on the menu and work in restaurants, bistros, large hotels, casinos, and bakeries. Baking of cakes usually takes place in an area slightly separate from the main kitchen. This section of the kitchen is responsible for preparing cakes, desserts, and other baked goods.