why is ration and proportion inportant when making pastry
The traditional ingredients used in making shu pastry are flour, butter, water, and eggs.
"proportion" means how much of one ingredient as compared to other ingredients. For instance the proportion of fat to flour in shortcrust pastry is twice the amount of flour to the amount of fat used.
it helps the ingredients to stick together
When making a quiche or a pastry, the egg plays a very important role. The purpose of the egg is to help hold all of the other ingredients in the dish together.
Flour is mixed with butter and other ingredients when making pastry. Individual grains of flour are too small to consider whether they are "coated in butter" in that process.
A pastry blender is a kitchen tool used to mix solid fats into flour when making pastry dough. It has a handle and several curved metal blades that cut through the ingredients, creating a crumbly texture. The pastry blender is used by pressing it into the mixture and twisting it to combine the ingredients evenly without overmixing.
The key ingredients for making a delicious lobster pastry are lobster meat, puff pastry dough, butter, garlic, herbs (such as parsley or chives), and seasoning (like salt and pepper). To prepare, cook the lobster meat with butter, garlic, and herbs until tender. Roll out the puff pastry dough, place the lobster mixture on top, fold the dough over, and seal the edges. Bake until the pastry is golden brown and serve hot.
Short pastry is a type of pastry made with a high proportion of fat to flour, resulting in a crumbly and tender texture. It is commonly used in baking for making pies, tarts, and pastries due to its ability to hold fillings and create a flaky crust.
A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process. The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more. When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture. The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry. Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.
Recipes will vary depending on the type of pastry or bread your making but the are the basic ingredients, Short crust pastry is Flour, Fat a little salt and water. Bread dough is Flour, Fat, Yeast, a little sugar (to activate the yeast) salt and water.
The key ingredients for making shoe pastry are water, butter, flour, and eggs. The steps involved include boiling water and butter, adding flour to form a dough, then mixing in eggs to create a smooth paste. The paste is then piped onto a baking sheet and baked until puffed and golden.
Beating choux paste is an important procedure to ensure a perfect pastry. After adding the flour to the water and butter, beating the paste by hand or electric mixer will blend the ingredients thoroughly so that you will have a smooth paste with no lumps of flour. Then when adding the eggs, again it is important to beat the mixture in order to have a silky, smooth and glossy choux paste.