What is a Pastry?
Pastry is an elastic dough of starch, water and sometimes sugar which can be sweetened or savoury. Sweetened pastries are usually described as homemade confections. The word "pastry" actually refers to many types of baked food made with different ingredients including sugar, flour, milk, eggs and baking soda or baking powder. In United Kingdom, the most commonly sold type of pastry is cookie.
It is usually prepared by mixing flour, butter and shortening (sometimes butter and vegetable shortening) in a mixing bowl. The basic ingredients for making a pastry are flour, butter and shortening and sometimes sugar. Flour is the main ingredient of all pastries while butter is needed for thickness and the flavour. Shortening provides moisture and improves the taste of the finished pastry. However, it is not necessary to use shortening for all types of pastries.
A good pastry recipe will make use of butter, flour and a lot of eggs in the dough. Long, thick dough is required for a long-crusted pastry. The dough needs to be rolled out until it reaches about double its original volume. Long, thick dough for a good pastry will prevent the shortcrust pastry from rising when baked.
For the second layer of the pastry, the flour is turned out into a large bowl by using the pastry blender. It should be mixed thoroughly with cold water until the ingredients get completely blended. The second layer of the dough is then made by rolling out the mixture of butter, flour and shortening. A wire cutter can be used for this process. After the first round of pastry is complete, the remaining ingredients are mixed together.
In order to cut the dough, a sharp knife is used. As long as the pastry chef is keeping the same shape, the cuts made should be small enough that they don't run across the pastry. The second round of pie dough should be given a coating of flour to make it easier to cut into the pies.
If there are leftovers, the pastry can be washed in cold water. Use a clean towel to dry the leftover dough before finishing the pie. This is how the French word pincered came to be. The process of baking the pies is made easier if a pastry pan is used. A round pastry pan is preferred because it prevents the bottom of the pie from getting burned.
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