Learning objectives of this chapter include: Give examples of information that should be included on purchase specifications, create a purchase specification, identify factors that influence the information included on purchase specifications,. | 9 Pastry Doughs and Batters Learning objectives Describe the characteristics, ingredients, and method for making a rubbed dough. Describe the characteristics, ingredients, and method for making a short dough. Describe the characteristics, ingredients, and method for making a crumb crust. Describe the characteristics, ingredients, and method for making pâte à choux. Describe the characteristics, ingredients, and method for making and storing laminated dough. 1 Flaky Butter is rubbed in until pea sized. Flaky, crispy texture. Best for pies and tarts, where fillings are baked in the crust. Refrigerated crusts will leak from crust. Mealy Butter is rubbed until it is a coarse meal. Fine, tender texture. Well suited for pies and tarts that require a full baked shell. Best for custard pies and decorative tops. Rubbed Doughs Combine the dry ingredients. Rub the firm fat in the flour. Add the liquid and blend throughout. Turn out the dough and gently knead. Rubbed Doughs (cont’d) Contains a high percentage of fat, for a tender and crumbly crust. Cake flour is preferred because of its ability to absorb moisture. Short doughs include eggs and sometimes sugar, adding flavor and color to the dough. Short Dough Crumb Crusts Typically used for pudding or cream pies and cheesecakes. Graham crackers are most common, but other cookies may be used. Crumbs are sweetened and blended with butter before being pressed into a pan and baked. Cooked batter made of liquid, fat, flour, and eggs. Piped and baked, creating crisp, hollow pastries. Basic technique: Bring liquid and fat to a boil. Add flour, stirring until mixture pulls away from the pan. Transfer to a mixer and mix with paddle as batter cools. Gradually add eggs, mixing until smooth. Pâte à Choux (Precooked batter) Strudel Dough Slightly enriched soft dough. Bread flour is used because of its higher protein content, allowing for elasticity. Dough is stretched until extremely thin and transparent. Phyllo dough is often used in . | 9 Pastry Doughs and Batters Learning objectives Describe the characteristics, ingredients, and method for making a rubbed dough. Describe the characteristics, ingredients, and method for making a short dough. Describe the characteristics, ingredients, and method for making a crumb crust. Describe the characteristics, ingredients, and method for making pâte à choux. Describe the characteristics, ingredients, and method for making and storing laminated dough. 1 Flaky Butter is rubbed in until pea sized. Flaky, crispy texture. Best for pies and tarts, where fillings are baked in the crust. Refrigerated crusts will leak from crust. Mealy Butter is rubbed until it is a coarse meal. Fine, tender texture. Well suited for pies and tarts that require a full baked shell. Best for custard pies and decorative tops. Rubbed Doughs Combine the dry ingredients. Rub the firm fat in the flour. Add the liquid and blend throughout. Turn out the dough and gently knead. Rubbed Doughs (cont’d) Contains a .
