Pastry-making A. Basic method B. Preparing tart cases.
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Transcript of Pastry-making A. Basic method B. Preparing tart cases.
![Page 1: Pastry-making A. Basic method B. Preparing tart cases.](https://reader035.fdocuments.us/reader035/viewer/2022062221/56649c815503460f9493891c/html5/thumbnails/1.jpg)
Pastry-makingA. Basic methodB. Preparing tart cases
![Page 2: Pastry-making A. Basic method B. Preparing tart cases.](https://reader035.fdocuments.us/reader035/viewer/2022062221/56649c815503460f9493891c/html5/thumbnails/2.jpg)
Sieve the flour and salt into a mixing bowl
Reasons:
To blend the ingredients together.To add in air.
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Add the fat to the flour. Cut it into small pieces with a round-ended knife.
Reasons:It is easier to rub the fat into the flour.
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Use the fingertips to rub the fat into the flour. Lift the hands high while rubbing.
Reasons:
To add in more air.
The fingertips are the coolest parts of our hand. Using them can prevent the fat from melting quickly.
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Add 2 - 3 tbsp ice water. Stir and blend the mixture into hard dough with a round-ended knife.
Reasons:
Not enough water will make it crack.
Too much water will make the dough sticky.
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Sprinkle some flour on the table and knead the dough lightly until it is smooth. Then put it in a refrigerator for a while if possible.
Reasons:Over-kneading will make the pasty hard.
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Dust the rolling pin with flour and roll the pastry out to a suitable thickness. Use it as required.
Reasons:To prevent the dough from sticking to the pin.
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Pastry-makingA. Basic methodB. Preparing tart cases
![Page 9: Pastry-making A. Basic method B. Preparing tart cases.](https://reader035.fdocuments.us/reader035/viewer/2022062221/56649c815503460f9493891c/html5/thumbnails/9.jpg)
Cut the pastry of the required thickness with a pastry cutter.
plain cutter• for savoury tarts
fluted cutter• for sweet tarts
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Line pastry rounds onto a patty tin. Press in the pastry rounds lightly.
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Make holes with a fork.
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Points to note when making pastryKeep the room cool.Keep our hands, all utensils and ingredients cool.Avoid over-kneading.Roll forwards quickly with short, light movement.If possible, relax the pastry in a refrigerator before baking.Bake in a preheated oven of a suitable temperature.
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Reference web pagewww.deliaonline.com/cookeryschool/equipment/e_0000000531.asp
www.hub-uk.com/tallytip01/tip0022.htm