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Pastries
Pastry is the name given to a particular kind of dough which is used as a base in many baked food items such as strudel, pie and croissants. The different kinds of pastry are shortcrust, flaky, puff, choux and filo.
612 Questions
Are biscuits a type of pastry?
No, although biscuits may be sold in a pastry shop, they are not a type of pastry. A "pastry" has to contain some pastry to be a pastry. Pastry is generally designed to be light and crumbly, whereas biscuits are not.
What pastry is used to make dim sum?
- Gao (餃, Dumpling; 餃子 gau zi, Gow gee): Gao is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.
- Shrimp Dumpling (蝦餃 har gau): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
- Chiu-chao style dumplings (潮州粉果 chiu-chau fun guo): A dumpling said to have originated from the Chaozhou prefecture of eastern Guangdong province, it contains peanuts, garlic, chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of chili oil.
- Potsticker (鍋貼, woh tip) Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
- Shaomai (燒賣 siu mai): Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
- Haam Sui Gaau (鹹水餃, salt-water (i.e. savoury) stuffed-dumpling, alternatively 鹹水角 (haam Sui Gok): deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
- Bau (包 bau): Baked or steamed, these fluffy buns made from wheat flour are filled with food items ranging from meat to vegetables to sweet bean pastes.
- Char siu baau (叉燒包, char siu baau): the most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
- Shanghai steamed buns (上海小籠包 seong hoi siu lung bau): These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.
- Rice noodle rolls or cheong fun (腸粉 cheong fun): These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling. Rice noodle rolls are fried after they are steamed and then sprinkled with sesame seeds. Popular fillings include beef, dough fritter, shrimp, and barbecued pork. Often topped with a sweetened soy sauce.
- Phoenix talons (鳳爪 fung zao): These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as "White Cloud Phoenix Talons" (白雲鳳爪, bak wun fung jau).
- Steamed meatball (牛肉球 ngau4 juk6 kau4): Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
- Spare ribs: In the west, it is mostly known as spare ribs collectively. In the east, it is Char siu when roasted red, or (排骨 paai4 gwat1, páigǔ) when roasted black. It is typically steamed with douchi or fermented black beans and sometimes sliced chilli.
- Lotus leaf rice (糯米雞 Lou mai gai): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. Lo mai gai is a kind of rice dumpling. A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 Jan jyu gai).
- Congee (粥 juk1): Thick, sticky rice porridge served with different savory items. The porridge one will see most often is "Duck Egg and Pork Porridge" (皮蛋瘦肉粥 "pei daan sau ruk juk")
- Sou (酥 sou): A type of flaky pastry. Char siu is one of the most common ingredient used in dim sum style sou. Another common pastry seen in restaurants are called "Salty Pastry" (鹹水角 "haam sui gok") which is made with flour and seasoned pork.
- Taro dumpling (芋角 Wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
- Crispy fried squid (魷魚鬚 yau yu sou): Similar to fried calamari, the battered squid is deep-fried. A variation of this dish may be prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
- Rolls (捲)
- Spring roll (春捲 cheun gyun): a roll consisting of various types of vegetables - such as sliced carrot, cabbage, mushroom and wood ear fungus - and sometimes meat are rolled inside a thin flour skin and deep fried.
- Tofu skin roll (腐皮捲 fu pei guen): a roll made of Tofu skin
- Cakes (糕)
- Turnip cake (蘿蔔糕 lo bak go): cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
- Taro cake (芋頭糕): cakes made of taro.
- Water chestnut cake (馬蹄糕 maa tai gow): cakes made of water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
- Chien chang go (千層糕 cin cang gou): "Thousand-layer cake", a dim sum dessert made up of many layers of sweet egg dough.
- Egg tart (蛋撻 dan tat): composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked. Some high class restaurants put bird's nest on top of the custard. In other places egg tarts can be made of a crust and a filling of egg whites and some where it is a crust with egg yolks. Some egg tarts now have flavors such as taro, coffee, and other flavors. There are also different kinds of crust. There is also a flaky crisp outer crust with layers and layers of crunchy crumbs.
- Jin deui or Matuan (煎堆 or 麻糰): Especially popular at Chinese New Year, a chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
- Dou fu fa (豆腐花): A dessert consisting of silky tofu served with a sweet ginger or jasmine flavored syrup.
- Mango pudding (芒果布甸 mong guo bo din): A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
- Sweet cream buns (奶皇包 naai5 wong4 baau1): Steamed buns with milk custard filling.
- Malay Steamed Sponge Cake (馬拉糕 ma5 lai1 gou1): A very soft steamed sponge cake flavoured with molasses.
- Longan Tofu: almond-flavoured tofu served with longans, usually cold.
No time at all - 5 mins or less by machine
Basically it's flour,fat and a liquid
Very basic pastry shortcrust dough
Flour and lard, a little water and a pinch of salt - best texture
Flour and butter, a little water and a pinch of salt - best taste but often crumbles apart
Flour and butter and lard, a little water and a pinch of salt - good mix for taste and flavour
(8oz,4oz,2-4 tbls, pinch) (220g,110g,2-4tbls, pinch)
(if you are using salted buter you may not need the additional salt)
By Hand
Cut the fat into small pieces, by lightly squeezing the fat and flour between your fingers. Eventuallythe fat gets incorpoarted and the mixture looks like a sandy crumb. Add a little water to bind the crumb together until a firm ball of pastry is formed.
By Blender
Blend the flour and fat together until a crumb is formed, keep blending as you add a little water. Eventually a ball of pastry is formed.
Swee shortcrust pastry/ Enriched pastry for tarts, etc
Flour and butter, sugar egg and a little milk or water and a pinch of salt
(8oz,4oz,30z,1,2-4 tbls, pinch) (220g,110,80g, 1, 2-4 tbls,pinch)
Make the crumb, add the sugar then the egg and milk to make a ball of soft, firm dough.
What foods are made with filo pastry?
Filo pastry is that paper thin, melt in your mouth stuff that can be made into Baklava, Spanokopitta, and many other Greek, Middle-Eastern, or Turkish delights. It is always layered in multiples with melted butter or olive oil in between each layer.
Why do you sieve the flour and salt in pastry?
We used to sieve flour because it makes it easier to mix with other ingredients for a more complete mix. You could also just sieve all dry ingredients along with the flour if you want to be thorough.
What is the proportion of fat to flour in flaky pastry?
The proportion of fat to flour depends largely on the type of pastry dough you are talking about, and what your fat source is. For pie crust dough, I've seen the ideal ratio described as 1 part fat to 2 parts flour. However, that ratio applies just to the ratio of one ingredient to another, not to the ultimate percentage of fat involved.
Butter and shortening, for example, are not equivalent, and don't have the same fat content: shortening is 100% fat, whereas butter is around 80% fat (and the fat content can vary by brand).
If you were referring to actual pastry dough, the percentage of fat to flour is going to differ more greatly. A popover dough for example, is going to contain a lot less butter than a pastry based on a puff pastry dough, croissants, for example.
Where can you get pastry shoes?
If you live in the UK you can get them from footlocker. if you live in the USA you can get the from:
Dr Jays, Eblens, Jimmy Jazz, Mr Alans, Finish line, Sneaker ville, Sport zone, Shoe City, Run Athletics, Macy's,Footaction, Dillards and EastBay. In Canada you can get them from: AtEaze, FootLocker, XTC, and probably any other urban chique store. They also sell them online, if you wanna buy a credit card that only lasts a year or so. Those credit cards you can get them in Canada at: Shoppers Drug Mart, RBC, PharmaPlus. I think it depends on your city,state,Country, Province. Those stores I mentioned are all located in Toronto, Ontario, Canada. That's all the shops I know. Hope this helps.
What is the difference between pastry and bakery products?
Pastry is made from flour a little water and butter/shortening oil and somtimes sugar. It is primary used to encase sweet or savoury foods. Sometimes pastrty can stand alone like choclate fantasy.
A cake is a stand alone dessert which along with butter/shortening oil and flour also contains a mild raising agents eggs and some form of liquid usually milk cake are usually turned out to cool before being iced, frosted or decorated.
They are always sweet food. Generally cakes have a spongy and slightly moist feel and should bounced back when pressed firmly but not hard. For example Carrot cake and Black forest gateux.
What can you make with pastry?
You can do many things with a pastry, but most of the time it is used as a dessert. Like, pies or tarts. There is a special Indian recipe that I know it is called puff pastry, it is quite delicious.
How do you store pastry products after cooking?
you put it in a container and saran wrap it and then put it in the fridge
Who invented the toaster pastry?
Turnovers were first seen in Europe during the dark ages. At first they were served as meat filled pastries. Eventually the very wealthy began including fruits and sweets.
No. A staple food is one that forms the principal part of a national or regional diet. Thus rice is a staple food in parts of China. Potatoes are a staple of many northern European countries. Taro/yam is a staple of Polynesia.
What are the advantages and disadvantages of pastry boxes?
Advantages:
1: keep the material safe
2: make the thing that is packaged edible
3: keep it fresh and taste worthy
Disadvantages:
1 make the environment dirty
2: it would to seems too costly to the company
What is an Italian pastry that begins with the letter C?
~Ciabatta ~Ciabattina ~Cicagnina ~Corona ~Coccodrilli ~Carciofo ~Cuscinetto ~Cacciatorino ~Cacchiatella ~Caccia'nanza ~Cancelle ~Cavadduzzu ~Cazzottino ~Ciaccino ~Ciambella ~Ciòpa ~Ciriola ~Ciuri ~Civraxiu ~Cocchia ~Coccoi ~Colascione ~Cornetto Istriano ~Coppia Ferrarese ~Crespella ~Crocetta ~Crocetta Piacentina ~Crùsota ~Cucciddatu ~Cucchia Maritata ~Cucchia ~Cucciddatu di Carrozza ~Cuccidatu Scaniatu ~Cucciteddu ~Cuddura ~Cuddureddu ~Cuddureddu Untunnu ~Cuddùri ~Curuja ~Cusuzza
Where can one purchase pastry bags?
One could purchase a pastry blender from a number of places. A few of these include Sears, King Arthur Flour, Amazon and Crate and Barrel. Had you wanted a Stainless Steel Pastry Blender, one could purchase one from Williams-Sonoma.
Can you use this yeast for pastries?
Not usually. Pastry is a mixture of flour and fat (no yeast involved). Yeast is not normally added to the filling either.
egg binds the ingredients together and gives moisture and richness
Fat does a lot of things, depending on what type it is, how you incorporate it and what type of pastry you're making. Generally speaking, it will shorten gluten strands and provide flavor and richness. When making certain cakes and cookies, creaming (beating) the fat with sugar will trap air molecules and in turn, provide extra leavening. Using real butter in your Tollhouse cookie recipe will allow your cookies to have just the right amount of spreading during baking--use too much and they'll be greasy and spread too much; use too little and they'll likely be tough, dry and not spread enough. In rich doughs like brioche, butter creates a fine crumb and melt-in-your-mouth quality. Because of the amount of protein and milk solids in butter, it can be browned and add complex flavors and aromas to financiers, puddings, frostings, etc. Cold butter added at the end of a lemon curd or pastry cream recipe makes a creamier end product with a glossy sheen. Chiffon cakes were developed using only oil as the fat, creating a lighter sponge that doesn't harden in the fridge like a heavier butter cake. Solid fats like butter, shortening and lard make flakey pie dough... As I said before, it all depends on what you're doing with the fat--what you're making and how you incorporate it--that dictates what it does.
Which butter or margarine is best for baking cakes and pastries?
Butter is always reccomended for baking, due to it's low water content (compared to margarine) and better taste. The high fat levels in butter help prevent baked goods from staling. Please see related link. Usually the best butter to use is "French butter", due to it's extra low water content.
