BREAD AND PASTRY PRODUCTION NCII

MODULE 4
BAKE PASTRY PRODUCTS
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LEARNING OBJECTIVES
At the end of this module, you should be able to:
• Discuss the process preparing pastry
products
• Perform standard procedures in baking
pastry product
• Follow the work safety procedures in
baking pastry product.
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PASTRY TERMINOLOGY
Blind Crust
Baking a pie without a filling.
You must prick the bottom of the pie crust with a fork
to prevent blistering during baking or use dry beans or
pastry breads to weigh down the pastry.

Fluting
• It is a decorative edge given to pastries
PASTRY A dough of flour, water, and shortening (solid fats, including
butter) that may be savory or sweetened. Sweetened pastries
are often described as bakers' confectionery. The word
"pastries" suggests many kinds of baked products made
from ingredients such as flour, sugar, milk, butter,
shortening, baking powder, and eggs.
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First, pastry chefs prefer solid fats, such

as butter and lard instead of oils. This is
because these fats coat flour better and
prevent gluten formation better then oil.

METHOD OR
PROCESS IN Second, the temperature of everything is critical.
Pastries are often made in a separate part of the
kitchen, which is kept colder than the rest of the

MAKING kitchen. Additionally, all the ingredients and utensils

used are chilled beforehand. The mixing process is
kept to a minimum to prevent the formation of

PASTRY gluten, and not let the dough heat up too much.

PRODUCT Lastly, pastries are typically made with

pastry flour, which is a low gluten flour
made specifically for pastries. It has 8-10%
gluten, which is lower than all-purpose
flour, but higher than cake flour. This flour
is typically not bleached either.
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MAIN INGREDIENTS IN BAKING

PASTRTY

ALL PURPOSE FLOUR SALT FAT

• Gives structure • Flavor • Makes pastry tender

• Too much: Tough pastry • Prevents gluten from overdeveloping
• Too Little: Gluten will not • Too much: tough pastry
develop • Too little: crumbly
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PROPER FATS
FOR PASTRY
SHORTENING
• Flaky crust with little flavor

BUTTER
• Contributes a delicious flavor
• Does not produce as flaky of crust
• Low melting point makes it difficult to work with

LARD
• Flakiest crust, however, flavor is not suitable for
fruit pies

OIL
• Crust becomes extremely fragile, without
flakiness
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CHARACTERISTICS OF HIGH-QUALITY PASTRIES

-TENDER

FLAKY-
-LIGHT AND EVENLY
BROWNED
PLEASING -
FLAVOR
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HANDLING THE DOUGH

Too much handling: tough pastry cause gluten to
overdevelop
• always handle gently and as little as possible
DO NOT:
• overmix the dough when adding liquid
• use the rolling pin vigorously
• stretch the pastry into the pie plate
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PASTRY PRODUCTS
PRODUCTS

FRUIT PIES
MERINGUE PIES
• Cherry, apple
• cream pie with a
meringue topping

TYPES OF
CUSTARD PIES

• pumpkin and egg CHIFFON PIES PASTRIES

custard • contain egg
whites, lemon
chiffon pie.
Pies
CREAM PIES

• contain eggs and

milk; banana
cream; chocolate
cream
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TYPES OF PASTRIES

ONE- CRUST PIE TWO-CRUST PIE TURNOVERS TARTS

This is made putting a feel The same procedure is done as Two - crust is just large enough In making a target the same
layer of dough in a pie pan. in making a one crust pie except for individual servings are cold procedure is followed in
The thin layer is first bake and that the feeling is covered with a turnovers. And these may be making a two-crust pie
then the cooked feeling is thin layer of dough. The dos and made by placing an uncooked
feelings are big together at the feeling on the half part of a thin except that each tart is made
added to the pie shell. The individually. The top crust
feeling can be topped with same time apple, blueberry, and layer of dough and the other half
meringue or whipped cream, if mango peach pies are examples is folded over it. The edges are may be caught into a fancy
desired. of two – crust pie pinched together to seal the design or shape
turnover and then baked
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PRACTICAL TIPS IN
BAKING
When working on a recipe, the following are some
practical tips to remember:
1. Read the procedure carefully. Check whether you have
all the equipment and ingredients ready period of
possible substitute for missing ingredients.
2. Look up the meaning of terms which you cannot
understand.
3. Assemble all ingredients in utensils needed and
arrange them so that they are within easy reach.
4. Do us much pre preparation activities as possible
before mixing like measuring and sifting ingredients.
This is to prevent possible errors and delays.
5. Use standard cups or spoons for all measurements.
6. Level off ingredients such as flour, sugar, and sold with
the edge of a knife or a spatula.
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PRACTICAL TIPS IN
BAKING
7. Sift flour and other dry ingredients different measuring
them.
8. Do not that Cup of sifted flour. It was back the
ingredients back again. Shifting is done to incorporate air
to make big product lighter and fluffier.
9. To get accurate measure of Brown sugar put sugar
firmly into measuring Cup then level off with a straight
edge of a knife or spatula.
[Link] a rolling pin over lumps of sugar and save them
before measuring.
[Link] not dip cups and spoons into liquid ingredients like
molasses, syrup, or honey. Pour liquid ingredients into
the measuring equipment to prevent these from adhering
to the sides and tripping on the workplace.
[Link] measure fats come up press firmly into spoons or
cups then level off.
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PRACTICAL TIPS IN
BAKING
13. When measuring liquids, use graduated measuring
cups or glass. Put cups or glass on the levels are face and
read eye level to get accurate measure.
14. Make it a habit to train come out and measure and
safe to ingredients to facilitate cleaning.
15. Keep a clean glass at hand. Cooking is a lot of fun if
you keep yourself in a work area tidy.
16. Keep all equipment ideas you work period wipe off
grease from can openers, wash pots and pans after every
use and clear working area of empty boxes and cans.
17. Wipe your range each time you see use it. Follow
directions carefully and taking care of your range.
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• Combine flour and salt in large bowl. Cut in shortening using
pastry blender or 2 knives until mixture forms pea-sized pieces.
• Sprinkle with water, 1 tablespoon at a time. Toss with fork until
mixture holds together. Press together to form a ball.
- Toss with a fork until the mixture holds together.
• Press dough between hands to form 5- to 6-inch disk.
HOW TO • Lightly flour surface and rolling pin. Roll dough in short strokes,
starting in middle of disk and rolling out toward edge. Rotate
MAKE A dough 1/4 turn to right. Sprinkle more flour under dough and on
rolling pin as necessary to prevent sticking. Continue to roll and
SINGLE- rotate dough 2 to 3 more times
• Roll dough into circle 1/8-inch thick and at least 1 inch larger than
CRUST PIE inverted pie plate.
• Place rolling pin on 1 side of dough. Gently roll dough over rolling
pin once.
-Roll dough over the rolling pin.
• Carefully lift rolling pin and dough. Unroll dough over pie plate.
Ease dough into pie plate with fingertips. Do not stretch dough.
- Carefully unroll dough over pie plate.
 PASTRY PRODUCTS • To flute pie into a special, sunburst effect, press the edge of the
crust flat. Cut slits around edge of crust at 1-inch intervals, cutting
in toward center about 1/2 inch.
- Cut slits around the edge of the crust.
- Roll dough larger than inverted pie plate.
• Fold dough flap under on a diagonal at each slit to form a point.
- Fold at the slits to form a point.
HOW TO • Cover pie crust with plastic wrap and refrigerate 30 minutes to
allow dough to relax.
MAKE A • To blind-bake crust, pierce crust with fork at 1/4-inch intervals,
about 40 times.
SINGLE- • Cut a square of foil about 4 inches larger than pie plate. Line crust
with foil. Fill with dried beans, uncooked rice or ceramic pie
CRUST PIE weights.
- Fill foil-lined crust with dried beans.
• Bake in a 425°F oven for 10 minutes or until set. Remove from
oven. Gently remove foil lining and beans. Return crust to oven
and bake 5 minutes or until very light brown. Cool crust
completely on a wire rack before filling and finishing the pie
according to recipe directions
- Bake until crust is a very light brown.
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PRODUCTS

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SINGLE-CRUST PIE

WATCH THIS VIDEO

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COVERING OPTIONS FOR TWO

CRUST PIES
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PRODUCTS
ACTIVITY
Directions: Identify what is the cause and effect of the pastry problems and
solutions. Write down the causes and give its effects that can be found in the
crust.
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