At the age of 14, he moved to Rome and worked for the painter Agostino Tassi. He discovers painting there, begins to draw but unable to live from it,. Then two years later, he left for Florence, hired by pastry chef Mosca Angelo. Although he had a long career as a pastry chef and this history of puff pastry.
This filming is thus called this technique specific to puff pastry will be better. This turning, known as 5 turns, gives tempera sheets interspersed with The steam of the water contained in the butter then causes the dough to rise when. Puff Pastry: Emblematic Preparations. One of them is the vol-au-vent that Lent invented by chance. One day, he wanted to transform a pie perhaps a bite to the queen which is. He told the pound keeper to watch her and he, panicked when he saw the dough.
Since then, the term puff pastry used by professionals to designate this particular. Leave A Comment Cancel reply Comment. We're using cookies! We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Manage consent.
Close Privacy Overview This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website.
We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. So, he made a bread dough and inserted butter into it. He kneaded the dough and folded it several times and then made it into a loaf. The pastry cook had seen him make this preparation and told him not to bake the loaf because the butter would run out of it.
Claudius still decided to bake it and both were pleasantly surprised at the result! The fat stays as separate layers and does not mix into the dough. The quickest way is the Scotch or Blitz method. It is suitable for making pastry for pies, sausage rolls and pasties. Flour, salt, cold water and dough fat are mixed together in a mixing bowl. Walnut-sized lumps of fat are then added to the bowl and are mixed in a little, to ensure large lumps of fat are left whole in the dough.
The fat is distributed throughout the dough in flat discs, rather than a continuous sheet as with the other methods. As a result this pastry does not always rise evenly and so is not suitable for products that must look exceptionally good.
In the English method the flour, salt, water and dough fat are mixed together. This dough is rolled into a long rectangular shape, three times as long as wide. Two-thirds of the dough is covered by dabs of butter. The third without butter is folded into the middle first then the other end is folded on top.
The French method — The main feature of the French method is that a square layer of fat is wrapped in the basic dough. After testing it is rolled into a square, making each side half the distance between opposite corners of the dough. The fat is placed in the centre of the doughs in the diagram below and the corners folded into the centre so they meet and cover the join. The paste is then folded again. Once the fat is placed on the dough during lamination, the layers are folded and rolled a number of times until you have the number of layers you want.
This can range from to about If there are more than layers the dough layers are too thin and break during baking, so the pastry does not rise evenly. Dough is rolled into a rectangle three times as long as wide to a thickness of about 12 mm. When rolling the paste keep the unfolded edges closest to you and parallel to the rolling pin before you begin rolling. The dough is then folded as described below. There are two different ways of doing this and any combination of the two ways can be used when making puff pastry:.
The half-turn method The book-fold method When there are enough layers the paste is rolled out to a final thickness of about 5 mm thick and left to rest so it will not shrink or become misshapen when baked. The paste is then used to cover tins or is cut into the shape needed. To line baking tins roll the paste carefully around a rolling pin and unroll it over the tin. Then trim off excess paste that is overhanging by cutting around the top of a tin with a knife.
Finally, add fillings or toppings. Bakers using the English or French method calculate the number of layers they want. About layers often give the greatest height of pastry, but sometimes they want less height and more layers. Bakers may use different types of folds to get the number of layers they want. The number of dough layers is calculated using different formula for different folding methods.
The three-fold method gives two layers of fat after the first half turn. Each subsequent turn triples the total number of fat layers. However, there is always one more layer of dough than fat. The four-fold method quadruples the number of fat layers each time the dough is folded. Unbaked puff pastry paste has many alternating layers of fat and dough to make it puff. As the pastry bakes water boils off as steam from the gluten in the dough layers and goes into the fat layers.
As water turns into steam it expands, making large bubbles between the layers of dough. This inflates the pastry and it becomes about eight times higher. Media Centre Member Login. Contact Us. Flour Based Products. Home Flour based products Pastry. Choux Pastry This is a French speciality used for cream buns, chocolate eclairs and profiteroles.
Puff Pastry Puff pastry is a light, flaky and tender pastry made by mixing flour, water and salt into a dough and adding layers of fat. Yeasted Pastry Yeasted pastries are light flaky pastries that are crisp on the outside, but soft and tender on the inside. Yeasted Pastry - Croissants Croissants are thought to have originated in Austria. Making yeasted pastries Yeasted pastries are a cross between puff pastry and bread so a combination of techniques used for both bread and pastry making are involved in their production.
0コメント