Pastry is a dough of water, flour and solid fats like butter that is either sweet or savoury in taste. Sweet pastries are often described as baker’s confectioneries. According to many definitions, the term pastries suggest different types of bakes products made from a set of basic ingredients: milk, butter, sugar, flour, baking powder, eggs and shortenings.
At times small tarts and other baked products are called pastries. Other common pastry dished includes tarts, pies, croissants, pastries, and quiches etc. Pastries are different from bread as they have higher fat content. This fat content contributes to the crumbly or flaky texture (as in flaky Pastry). A professionally baked pastry is always airy, fatty and light. But at the same time, it is firm enough to support the weight of fillings it contains. While baking shortcrust Pastry, additional care and skill are added to blend the fat and flour before adding any liquid content.
Sweets are an important part of any special happy occasion. And making the right pastry for any dish is as important as the filling itself. Although most recipes include any of the types of pastry available on the chart it helps to have an idea of what type will be more suitable for the specific filling or dish. And for a perfect bake and flawless presentation, it is also important to know to make these different types of these basic bakery items. Here will share some information about how you can choose the best pastry cake for any occasion. We hope you can understand the types and make the best choice for your upcoming event.
The shortcrust pastry is probably the most versatile type of pastry. It is suitable for both sweet and savoury pies, flans and tarts. Plus there are different ways to make these types of pastries. On the other hand puff pastry (also known as flaked pastry) is characterized by air and fat that is trapped between the layers of dough. Such a setting gives it a light, crisp and flimsy finish. A puff pastry is also regarded as a professional pastry and is really time-consuming yet worth baking. Generally, it is used for savoury pie crusts and wrapping for poultry and meat items.
The flaky is generally used as a crust of sausage rolls, savoury pies, jam puffs, or cakes. It needs cool conditions for perfect make and needs to keep in lower temperature during and after making to prevent the melting of fat content. On the other hand, the rough puff pastry is a cross between flaky and puff pastry. It is also ideal for tarts, sausage rolls and savoury etc. Both these types need special care and handling skills with an equal proportion of dough and fat content. Besides a consistent temperature, it is also important to roll pastry evenly without stretching it.
Filo pastry along with the fine shredded Kaddafi pastry is made in thin sheets. It is normally used as a casing for different types of delicate savoury and sweet recipes. They are made with flour that contains a higher level of gluten. Once again they need a high level of skills and professional expertise to make which is basically because of the thing layers that can dry out quickly. To help the bakers at home, many brands offer ready to use filo pastries. But using them again demands some care like brushing with oil or melted butter right before shaping or cooking.
This is a traditional British pastry used for boiled or steamed dumplings, puddings or roly-poly puddings etc. The most famous kidney and steak pudding are made with these types of pastry crusts. These pastries are made of self-rising flour, shredder suet, and fresh white breadcrumbs. These pastries need to have a light spongy texture. Whereas the hot water crust pastry is ideal for eased meat and game pies. They are rich and crispy made of plain flour, egg yolk, salt and lard boiled water.