Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. It is a mixture of flour and liquid, usually enriched with fat, forming a light dough and is usually kept in the fridge until it is needed to be used. There are many different types of pastries. One or two of the more popular doughs are puff and short crust.
Puff pastry is used in a range of French sweet pastries such as croissants, and it can also be used to wrap up appetizers and other savory foods. It requires a hot oven with the greatest heat coming from the bottom, so that the dough may properly rise. This kind of pastry has a much higher fat content than short pastries and uses a special rolling and folding technique to create fine layers of dough that trap air between them.
This dough is often used in French pastries, it is formed from layered fat and dough this Pastry is a light, flaky pastry made by layering shortening and needing the dough, then rolling out and folding the dough repeatedly. Puff Pastry is a deliciously light, flaky pastry made from dozens of layers of specially prepared pastry dough. Puff pastry is a type of traditional French pastry which is made by repeatedly folding a dough around a block of butter. It is just as easy to work with as refrigerated dough or pie crust dough, but the results are far more impressive and special because of the butter that is carefully rolled into this great dough, it is known as Pâté feuilletée in France, and is used in the making of Napoleons, palmiers, croissants, allumettes, turnovers, en croute dishes, pithiviers, tartes tatain, beef Wellington, bouchées, and vol-au-vents. Puff pastry is a what we call a 'flaked' pastry and is made by placing pats of butter between layers of pastry dough.
Short crust Pastry is slightly heavier than puff and is normally used for more savoury dishes such as Steak and Kidney pies, but like puff it marries itself to both sweet and savoury . It is prepared with equal amounts of butter flour and lard , you are able to take a slightly heavier approach with this dough kneading it more,though it is a lot easier to handle and if prepared right the results are rewarding.
Thanks for reading these few facts about pastries.
