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Lecture Professional cooking (7/E): Chapter 34 (part 1) - Gisslen

Lecture Professional cooking (6/e): Chapter 34 - Pies and pastries. In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts. | Chapter 34 Pies and Pastries Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Pies Ingredients Flour Pastry flour is the best choice for pie doughs. If stronger flours are used, the percentage of shortening should be increased to provide more tenderness. Fat Regular hydrogenated shortening is the most popular fat for pie crusts. It has the right plastic consistency to produce a flaky crust. It is firm and moldable enough to make an easily worked dough. Pie Doughs Pies Ingredients Fat It is desirable to blend a quantity of butter into the shortening used for pie crusts to improve flavor pie crusts to improve flavor (if costs permit). Lard is an excellent shortening for pies because it is firm and plastic. Lard is not widely used in food service. Pie Doughs Pies Ingredients Liquid Water is necessary to develop some gluten in the flour and to give structure and flakiness to the dough. If too much water is used, the crust will become tough because of too | Chapter 34 Pies and Pastries Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Pies Ingredients Flour Pastry flour is the best choice for pie doughs. If stronger flours are used, the percentage of shortening should be increased to provide more tenderness. Fat Regular hydrogenated shortening is the most popular fat for pie crusts. It has the right plastic consistency to produce a flaky crust. It is firm and moldable enough to make an easily worked dough. Pie Doughs Pies Ingredients Fat It is desirable to blend a quantity of butter into the shortening used for pie crusts to improve flavor pie crusts to improve flavor (if costs permit). Lard is an excellent shortening for pies because it is firm and plastic. Lard is not widely used in food service. Pie Doughs Pies Ingredients Liquid Water is necessary to develop some gluten in the flour and to give structure and flakiness to the dough. If too much water is used, the crust will become tough because of too much gluten development. If not enough water is used, the crust will fall apart. Whether water or milk is used, it must be added cold (40°F/4°C or colder) to maintain proper dough temperature. Pie Doughs Pies Ingredients Salt Salt has some tenderizing and conditioning effect on the gluten. Its main contribution is to flavor. Salt must be dissolved in the liquid before being added to the mix to ensure even distribution. Pie Doughs Pies Temperature Pie dough should be kept cool, about 60°F (15°C), during mixing and makeup for two reasons: Shortening has the best consistency when cool. If it is warm, it blends too quickly with the flour. If it is very cold, it is too firm to be easily workable. Gluten develops more slowly at cool temperatures than at warm temperatures. Pie Doughs Pies Pie Dough Types Flaky Pie Dough The fat is cut or rubbed into the flour until the particles of shortening are about the size of peas or hazelnuts. The flour absorbs water and .