HTC215 FUNDAMENTAL OF BAKING LAMINATED DOUGH PUFF PASTRY
INTRODUCTION TO PASTRY AND BAKERY
PASTRY BASIC The term pastry comes from the word paste, meaning in this case, a mixture of flour, liquid and fat. In the bake-shop pastry refers both to various pastes ad doughs and to the many products made from them. They are used like flour pastries in combination with creams, fillings, fruits and icings to create a wide range od desserts. It is important to master the production techniques for these preparations before applying them to more complicated pastry desserts. Some simple applications of puss paste are included to give you practice handling these doughs
GENERAL KITCHEN SAFETY
KITCHEN SAFETY AND SANITATION u One of important ways of demonstrating professional pride is in the area of sanitation and safety. u Poor hygiene, poor grooming and personnel car, sloppy work habits are nothing to be prod of. u Cross-contamination defined as transferring of hazardous substances, mainly microorganisms to a food from another food or another surface, such as equipment, worktables or hands. u Personal hygiene is to preventing food-borne disease is good personal hygiene. u Use a right procedure for washing hand. u Use of gloves that can helps to protect foods against cross- contamination. u Gloves, tongs and other serving implements, and bakery or deli tissue can serve as barriers.
UNIT OF MEASUREMENT
Pastry Measurement u One of the primary functions of a formula is to indicate ingredients and correct quantities or measurement to be used to make product. u Basic Units – in the metric system, there is one basic unit for each type of measurement. u The gram is the basic unit of weigh u The liter is the basic unit of volume u The meter is the basic unit of length u The degree Celsius is the basic unit of temperature u Baker’s percentage to indicate the amount of each ingredient used as a percentage of the amount of flour used u The percentage of each ingredient is its total weight divided by the weight of the flour, multiplied by 100% or u Baker’s percentage make it easy to see immediately the ingredient ratios and therefore, the basic structure
PASTRY BAKERY TOOLS AND EQUIPMENT
TOOLS AND EQUIPMENT u 1. Dough sheeter – A sheeter rolls out portions of dough into sheets of uniform thickness u 2, Oven – Essential for producing breads, cakes, cookies and other baked items. u 3. Sheet pan - A shallow, rectangular for baking cakes, cookies, rolls and other baked goods. u 4. Sieve – It is used for sifting flour and other dry ingredient u 5. Scales – recipe ingredient are measure by weight, accurate scales are very important u 6. French knife – most frequently use knife in the kitchen for general purposes
TOOLS AND EQUIPMENTS u 7. Paring knife – Small pointed blade 2-4 inches (50-100 mm) long u 8. Bench scraper or dough knife – Used to cut pieces of dough and to scrape workbenches u 9. Pastry wheel or knife wheel – A round, rotating blade o a handle. Use for cutting rolled-out doughs and pastry. u 10. Pastry brush – use to brush items with eggs wash, glaze etc. u 11. Pastry bag and tube - Corn shape cloth or plastic bag with open end that can be fitted with metal or tips of various shapes and size. u 12. Rolling pin – Used in the bakeshop for rolling out doughs
PASTRY AND BAKERY INGREDIENTS
Basic Ingredient Pastry - Flour u The information you need to produce to full range of baked items in small bakeshop or a hotel or restaurant kitchen. u Bakers generally use the term pattern flour to mean patent bread flour u Types of patent flour, all white flour except clear flour and straight flour is patent flour including cake and pastry flours. u Bread flour, high gluten flour, cake flour, pastry flour, all- purpose flour, durum flour, self-rising flour and whole wheat flour. u Bread flour fells slightly course when rubbed between fingers. If squeezed into a lump in the hand, it falls apart as soon as the hand is opened. Its creamy white. u Cake flour feels smooth and fine. It stay in a lump when squeeze in the hand. Its color is pure white. u Pastry flour feels smooth and fine, like cake flour can also be squeezed into a lump.
Basic Ingredient Pastry – Sugar and Salt u Sugar or sweetening agents to add sweetness and flavor. Create tenderness, finesse of texture, give crust color. To increase keeping qualities by retaining moisture. u Sugar also acts as creaming agents with fats and foaming agents with eggs and provide food for yeast. u Refined sugar are classified by the size of the grains. Granulated sugar, confectioner pr powdered sugars, brown sugar and non-nutritive sweeteners. u Salt play important role in baking for seasoning or flavor. u Salt strengthen the gluten structure and makes more stretchable. Improves the texture and grains of breads. u Salt inhibits yeast growth. It is therefore important for controlling fermentation in bread dough and preventing the growth of undesirable wild yeast.
Basic Ingredient Pastry - Fats u Fats are members of larger group of compounds called lipids u The major functions of fats in baked items are: u To add moistness and richness u To increase keeping quality u To add flavor u To assist in leavening when used as creaming agent or to give flakiness to puff pastry, pie dough and similar products u Shortenings in baking because in shortens gluten strands and tenderizes the product. u Butter consist of about 80% fat, about 15% water and about 5% milk solid. Butter has 2 major advantages has a highly desirable flavor. u Melting qualities melt in mouth not left with an unpleasant film coating the mouth. u Margarine is manufactured from various hydrogenated and vegetable fats, plus flavoring ingredients, emulsifiers, coloring agents and other ingredient. It contains 80% - 80% fat, 10% to 15% moisture and about % salt, milk solids and other components.