Module One Dough and Pastry

8/3/2019 Module One Dough and Pastry

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Contents:

Module One

About yeast 3

Basic Bread Rolls 4

Roll variations 5

Chelsea Buns 6

Making pastry 7 - 8

Short Crust Pastry 9Mini Apple 9

Puff Pastry 10

Petite Pain au Chocolat 11

Choux Pastry 12

Chocolate clairs 13

Domestic Work Cooking Course Baking Module One: 1Document Code: 115753.1 Date of issue: June 2005 Review date: June 2005

uShef Cooking School Date reviewed: Version number: 1


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ABOUT YEAST:

The use of yeast in baking dates back as far as 4000 BCE. There isarchaeological evidence that the Egyptians intentionally added yeast tobreads and used it in the brewing of beer. It is believed that the discovery of

beer was an offshoot of the discovery of making bread. The Egyptians wouldsprout the grain they intended to use to make bread, dry it, grind it, and mixit into a dough. They would then par-bake the bread for storage. That breadwould be broken up and soaked in water so it would ferment. Then, theresulting liquor would be strained before it was imbibed.

There are two different theories regarding how yeast started to be usedintentionally in the making of bread. One theory proposes that since breadand beer were both being made in the same place, there was a lot of yeastflying around and bread that had been left exposed to the air picked up morespores and rose better. Since yeast is present in the air anyway, there wouldbe even more of it at the bakery/brewery. Eventually, bakers learned how tocollect yeast and add it to the bread to create a risen bread consistently.

The other theory states that since the beer was there, bakers used it to mixthe bread instead of water since the yeast in the beer and the natural CO2from the fermentation helped the bread dough rise. This second theory isconsidered to be more accurate.

This shows how beer is the cornerstone of civilization. In fact, beer andbrewing is essential to the creation of yeast. The yeast that bakers use tomake their breads rise is a byproduct of the brewing processes. It wasntuntil a few centuries ago that yeast was available from any source other than

brewers.

Which Yeast to Use?Now that we know what yeast is used for in baked goods, it's time to discussthe types of yeast. There are three yeasts that are used for baked goods andalthough they are all effective, the kind you use is really a personalpreference. I particularly like fresh yeast because i feel it gives the bread abetter rise and a better flavor. The types of yeasts available are:


http://recipes.lovetoknow.com/wiki/Water_Bread_Recipe_1http://recipes.lovetoknow.com/wiki/Buckwheat_Bread_Recipehttp://recipes.lovetoknow.com/wiki/Health_Bread_Recipehttp://recipes.lovetoknow.com/wiki/Water_Bread_Recipe_1http://recipes.lovetoknow.com/wiki/Buckwheat_Bread_Recipehttp://recipes.lovetoknow.com/wiki/Health_Bread_Recipe


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Fresh Yeast:This is the best yeast to use. As its name states, it is fresh and reliable andhas the best taste. Downsides of this yeast are that it does not keep well, soyou will need to use it with in two weeks of buying it. This type of yeast isproofed in water alone, not in water mixed with sugar.

Active Dry Yeast:This is the kind of yeast you will find most often at the local market. Thisyeast needs to be activated by letting it soak in warm water that has beenmixed with sugar.

Instant Yeast:This yeast does not need to be activated and can be mixed directly with thedry ingredients. In order to let the bread develop the same kinds of flavorthat the first two yeasts will develop, consider a longer cooler proofing.




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Basic Bread Recipe:

(Makes 20 rolls)

Ingredients:

500g flour12g yeast300ml half milk, half water, (make sure it is warm but not hot)25g margarine or buttertsp caster sugartsp salt

1. Sieve the flour into a bowl and warm above the stove.2. Cream the yeast in a small bowel with a quarter of the liquid.3. Make a well in the middle of the flour, add the dissolved yeast.4. Sprinkle a little flour over, cover with a cloth, leave in a warm place until

the yeast ferments (bubbles).5. Add the rest of the liquid, margarine, sugar and salt.6. Knead firmly until smooth and free of stickiness.7. Return to the bowl, cover with cloth and leave in a warm place until it

has doubled in size.8. Knock back and divide into even pieces.




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Roll Shapes

Snail Rolls:1. Divide dough into 16 pieces.

2. Roll each piece of dough into 12 inch rope and form into a coil, tuckingunder the end.3. Place on wax paper on baking trays proof until doubled in size about 30

minutes.4. Brush each roll with an egg glaze, made with 1 egg yolk and 1

tablespoon milk.5. Top rolls with sesame or poppy seeds or whatever you desire.6. Bake in preheated oven for 15 to 20 minutes or till golden.

Cloverleaf Rolls:1. Divide dough into 16 pieces.2. Divide each piece into 3 even pieces.3. Shape each piece into a round ball.4. Place 3 balls in each buttered cup of a muffin tin.5. Proof until doubled in size about 30 minutes.

Twist Rolls:1. Divide dough into 16 pieces.2. Roll each piece of dough into a 12 inch rope, fold in half and twist; pinch

the ends to seal.




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Chelsea Buns

Ingredients:350g white flour

1 tsp. salt15g fresh yeast150 ml warm milk25g butter1 egg, beaten

Filling100g dried fruit3 tbs. chopped peel75g brown sugar25g melted butter1 tsp. cinnamon

Glaze3 tbs. honey

1. Cream the yeast by mixing it with 1-tbs. sugar and 50 ml of the warmed milk.Set aside for 20 mins or so in a warm draft free place and allow to rise.

2. Sift the flour and salt into a bowl and rub in the butter.3. Add the yeast mixture, the remaining warm milk and beaten egg gradually,

mixing it to a soft dough.4. Turn the dough onto a floured surface and knead for 7 minutes.5. Place into a greased bowl, covered with oiled polythene/plastic and leave to rise

until doubled in size.6. Knock back the dough by kneading it again.7. Roll the dough into a rectangle 30 x 35 cm. Brush with melted butter.8. Sprinkle the brown sugar evenly over the dough. Now repeat the procedure for

the fruit, peel and cinnamon.9. Roll up from the longest edge like a Swiss roll and seal with water.10. Cut the roll into 10-12 slices.11. Place slices into a greased tin approx. 20-24 cm square.12. Cover again and leave to prove until they have doubled in size.13. Set oven at 190 - 200oC.14. Place into a hot oven and bake for 30-35 minutes or until done.15. Remove from oven and brush with warm honey to glaze.16. Place on a rack to cool. Separate when cold.




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MAKING PASTRY:

The main types of pastries are:

Shortcrust:

This pastry is made from blending flour with half its weight of shortening. Water,with perhaps the addition of some lemon, is added to produce dough, which can berolled. Commonly used in pies, pasties and quiches.

Sweet shortcrust:

To produce a richer taste, sugar is added to shortcrust pastry and egg yolk partlyreplaces the water. Found in sweet fruit pies, flans and sweet tarts.

Rough puff or Flaky pastry:

This pastry has similar texture to puff pastry but rises in a more random way. This isbecause it has small pieces of shortening in it rather than whole layers. Used in fruitpies, meat and fish patties, sausage rolls and cheesecakes.

Choux:This mixture uses more water than other types of pastry and also includes eggs. Themixture is vigorously beaten to give the pastry the elasticity so that it will expandwhen cooked. This attractive pastry is used for both sweet and savoury fillings.

Puff:

This product has hundreds of wafer thin layers that are created using a lengthyprocess of rolling, folding and refrigeration. Layers of shortening are sandwichedbetween the pastry. During baking, the shortening melts and steam from the waterpuffs the layers apart.

There are some basic rules in pastry making that apply regardless of the type of

pastry being prepared. Make sure pastries are prepared in cool working conditions with chilled utensils if

possible. Early in the morning is often best.

Plain flour is generally recommended for pastries. It should be sieved to removeany lumps and to aerate the flour, which will have settled during transporting.

Handle the pastry as little as possible and always use your fingertips for rubbingin so body warmth does not soften the shortening.

Measure water/liquid carefully so you do not end up with a sticky mess. Watershould be chilled, except the water used in choux pastry.

Do not over mix the pastry.

Pastries are improved by placing them to rest in the refrigerator between rolling.




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Basic preparation methods for pastry:

Rubbing in - this involves using the tips of your fingers to rub shortening into theflour mixture. Your aim is to achieve a mixture that looks like breadcrumbs. Thismethod is used for shortcrust and sweet shortcrust

pastry.

Mixing - when making suet pastry, the finely choppedsuet must be mixed with the flour. Mixing is also used toincorporate eggs into a choux pastry.

Folding - this method is used when making puff pastryand flaky pastry. It involves folding and turning thepastry many times encasing shortening between thelayers. The pastry is wrapped and refrigerated betweenfolds to keep the shortening firm. If this is not allowed to happen, the shortening willblend with the flour instead of remaining in separate layers. If pastry mixes are

folded correctly, the final cooked product should show many very fine layers ofpastry interleaved by layers of shortening.

Rolling - to form the pastry into the shape required, use firm even strokes over thetop of the pastry. You should aim to keep equal pressure on the rolling pin. Alwaysroll pastry in one direction only. If you continually change direction, your pastry willbecome distorted as you are stretching the gluten in the flour in many directions. Ifyour pastry becomes too long, turn it 90o and then continue rolling.Lightly dust your work surface to avoid the pastry sticking. Some chefs also lightlydust their rolling pin and/or the surface of the pastry. Be careful not to use too muchflour, as this will cause the pastry to become tough.

Resting - when making shortcrust and sweet shortcrust it is important to leave thepastry in a cool place before and after rolling. There are several reasons for this: the starch in the flour has time to absorb the liquid

the shortening firms up so the pastry has a better texture

it allows the pastry to become more elastic so that it shrinks less when cooked.

It is also important to rest puff pastry and flaky pastry between folding.

Kneading - this is the process that works theingredients into a properly blended mixture. The handsare used to work the pastry. Take care to not overknead the pastry, as it will become tough.




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Short Crust Pastry:

Ingredients:200g flour

50g lard50g margarine2- 3tsp waterPinch of salt

Method:1. Sieve the flour and salt.2. Rub the lard and the margarine in to make a sandy mixture.3. Make a well in the centre and add enough water to make a firm paste.

Mini Apple Tarts:

Ingredients:Short crust pastryGranny Smith apple, peeled and finely chopped cup raisins or any other dried fruit2 tblsp sugar1 tsp cinnamon tsp nutmeg

2 tblsps butter

Method:1. Preheat oven to 1802. Spray muffin cups with cooking spray.3. Using a rolling pin, roll out pastry and cut into 3-4 inch circles.4. Combine apples with fruit. Add sugar, cinnamon, and nutmeg.5. Place 1 tablespoon of mixture onto each circle.6. Dot each with a small pat of butter.7. Bring up the sides of the biscuit to enclose the filling. Pinch and twist the

top to seal.8. Place in greased muffin cups.9. Bake for 13 minutes or until golden brown.




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Puff Pastry:

Ingredients:225g plain flour

pinch of salt300g lard / butter150ml cold water

Method:

1. Sift together the flour and the salt and rub in of the lard / butter. Stirin enough of the water to make a soft dough.

2. Wrap in cling film and chill for 20 minutes.3. Put the remaining lard / butter between 2 pieces of greaseproof paper

and flatten out with a rolling pin until it is a rectangle 10 x 7.5cm.4. Roll out the dough to another rectangle that measures 12.5 x 25cm

5. Take the butter out of the paper and put on the dough rectangle.6. Bring the corners of the dough together to make an envelope. Chill for10 minutes.

7. Roll out the envelope on a floured surface to make a rectangle that is 3times longer than it is wide. Fold one third into the middle and then theother third on top. Seal the edges lightly with a rolling pin and turn thepastry 90 degrees.

8. Repeat stage 7 and chill for 30 minutes.9. Repeat this rolling and folding twice more and then chill for another 30

minutes and then do two more - the pastry will have been rolled andfolded six times altogether.

10. Now roll out and use as required.

11. It is important that the pastry is well chilled otherwise the pastry willbecome greasy and tough when baked. Also the butter might comethrough the surface, if this happens, dab on a little flour.




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Petite Pain au Chocolat

Ingredients450g Puff Pastry1 cups chocolate chips

1 egg, beaten2 tbsp. butter1 cup sugar2 tbsp. hot water

Method:1. Line two baking trays sheets with wax paper.2. Roll pastry sheet into a 10-inch squares.3. Cut the pastry sheet into four 5-inch squares.4. Place2 tablespoons chocolate chips in the center of each pastry square.5. Brush the edges of the pastry squares with the egg.6.

Fold eachpastry in half over the chocolate chips and press the edges toseal.7. Place the filled pastries onto the baking sheets.8. Brush the tops of the pastries with the egg.9. Bake for 15 minutes or until the pastries are golden. Let cool on the

baking sheets for 2 minutes.10. Remove the pastries to a wire rack and let cool.11. Placethe remaining chocolate chips and the butter into a bowl and melt

over a pot of steaming water.12. Stir in the confectioners' sugar.13. Stir in the water, adding additional water, if necessary, until the icing is

the desired consistency.14. Drizzle the icing over the pastries.




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Choux Pastry

Ingredients250ml water125g butter

150g flour4 eggs

Method:1. Melt the butter in the water and bring to the boil.2. Immediately add the flour all at once and stir continuously with a

wooden spoon.3. Cook for a couple of minutes until the mixture pulls away from the pan,

forming a ball and remove from the heat.4. Place the dough in a bowl mix the dough for a few minutes, allowing it

to cool slightly.5. Add the beaten eggs gradually, in three or four additions, mixing the

dough until it is smooth each time. Scrape down the sides and bottom ofthe bowl until all of the eggs are incorporated.

6. The paste should be of a pipeable consistency and not too runny.




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Chocolate Eclairs

IngredientsCream:250ml whipping cream

Chocolate icing:100g caster sugar100ml water50g dark chocolate25g unsalted butter

Method:

1. Heat the oven to 200.2. Line two baking with wax paper.3. Spoon the mixture into a freezer bag. Fold down the top of the bag to

squeeze the dough to the bottom. Snip off one of the bottom corners ofthe bag to give you a hole about 1cm long.

4. Squeeze the mixture into mini sized sausage shapes on the wax paper,allowing about 4cm between each one (they will at least double in sizein the oven).

5. Bake for about 30 minutes.6. Take the clairs out when they are puffed up, golden brown all over, and

feel hard when you poke one with a knife.7. Immediately take each clair off the baking sheet and, with the point of

a knife, gently slit the side to let out the steam. (Otherwise, the steamsits trapped in the clair and turns back to water, leaving you with asoggy bun.)

8. Leave them to cool and dry out on a wire rack.9. Whip the cream in a small bowl until it is just thick enough to hold its

shape.10. For the icing, place the sugar and water in a small saucepan over a low

heat. Heat gently, stirring all the time with a wooden spoon to dissolvethe sugar. Bring to the boil and boil fast for three minutes. Switch offthe hob and wait for a few minutes for the syrup to cool down.

11. Meanwhile, break up the chocolate and cut the butter into chunks.12. When the syrup is very warm, rather than very hot, add the chocolate

and butter. Stir until both have melted and blended to a smooth, glossysauce.

13. Leave to cool, stirring occasionally. When the sauce starts to thicken, it'sready to ice your clairs.14. When the buns are cool, use a teaspoon to fill the inside of each clair

with whipped cream then take a different teaspoon and smear thechocolate icing generously over each clair. Leave the clairs on thewire rack until the icing has set.



Module One Dough and Pastry

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