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The pastry is a dough of water, flour and solid fats like butter that is either sweet or savoury in taste. Sweet types are often described as baker confectioneries. According to many definitions, the term suggests 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 dishes include tarts, pies, croissants, pastries, quiches etc. They are different from bread as they have higher fat content. This fat content contributes to the crumbly or flaky texture (as in flaky). A professionally baked item 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 bread, additional care and skill blend the fat and flour before adding any liquid content.

Best types to serve at a party

Sweets are an important part of any special happy occasion. And making the right type for any dish is as important as the filling itself. Although most recipes include any type available on the chart, it helps to know 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 type of cake for any occasion. We hope you can understand the types and make the best choice for your upcoming event.

Shortcrust and Puff Pastry

The shortcrust type is probably the most versatile type of baking item. It is suitable for both sweet and savoury pies, flans and tarts. Plus, there are different ways to make these types. On the other hand, puff type (also known as flaked) is characterized by air and fat trapped between the dough layers. Such a setting gives it a light, crisp and flimsy finish. It is also regarded as a professional product and is really time-consuming yet worth baking. Generally, it is used for savoury pie crusts and wrapping for poultry and meat items.

Flaky and rough puff pastry

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 keeps in lower temperature during and after making to prevent the melting of fat content. On the other hand, the rough puff is a cross between flaky and puff. It is also ideal for tarts, sausage rolls 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 the bread evenly without stretching it.

Filo pastry

This one, along with the fine shredded Kaddafi type, 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, basically because of the thing layers that can dry out quickly. To help the bakers at home, many brands offer ready to use filo. But using them again demands some care, like brushing with oil or melted butter right before shaping or cooking.

Suet crust and hot water crust pastry

This is a traditional British item used for boiled or steamed dumplings, puddings roly-poly puddings etc. The most famous kidney and steak pudding are made with these types of crusts. They are made of self-rising flour, shredded suet, and fresh white breadcrumbs. They need to have a light, spongy texture. At the same time, 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.