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Questions and Answers
How can you avoid lumping when cooking starches?
How can you avoid lumping when cooking starches?
Starches must be mixed with a cold liquid or sugar before being added to a hot liquid.
What reduces the thickening power of starch?
What reduces the thickening power of starch?
Sugar and strong acids.
When possible, all or part of the sugar and strong acids like lemon juice should be added ______ the starch has thickened.
When possible, all or part of the sugar and strong acids like lemon juice should be added ______ the starch has thickened.
After
What do fruit pie fillings typically consist of? (Select all that apply)
What do fruit pie fillings typically consist of? (Select all that apply)
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What types of fresh fruit are used extensively for high-quality pies?
What types of fresh fruit are used extensively for high-quality pies?
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What is the general procedure for making a pie filling using the Cooked Juice Method?
What is the general procedure for making a pie filling using the Cooked Juice Method?
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Blitz Puff Pastry doesn't rise nearly as high as true puff pastry and is not suitable for products where a high, light pastry is desirable.
Blitz Puff Pastry doesn't rise nearly as high as true puff pastry and is not suitable for products where a high, light pastry is desirable.
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What is the preferred fat for rolling in puff pastry due to its flavor and melt-in-the-mouth quality?
What is the preferred fat for rolling in puff pastry due to its flavor and melt-in-the-mouth quality?
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Match the following pie filling methods with their descriptions:
Match the following pie filling methods with their descriptions:
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What is the main challenge when cooking soft pies?
What is the main challenge when cooking soft pies?
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Éclair Paste should be made in advance for the best baking results.
Éclair Paste should be made in advance for the best baking results.
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What is the dough used to make Éclairs and Cream Puffs called?
What is the dough used to make Éclairs and Cream Puffs called?
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What determines success or failure when making pie pastry?
What determines success or failure when making pie pastry?
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What are the ingredients of pie pastry?
What are the ingredients of pie pastry?
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What type of flour is the best choice for pie doughs?
What type of flour is the best choice for pie doughs?
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Why isn't butter frequently used in volume production for pie pastry?
Why isn't butter frequently used in volume production for pie pastry?
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Why shouldn't emulsified shortenings be used for pie pastries?
Why shouldn't emulsified shortenings be used for pie pastries?
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Why is regular hydrogenated shortening the most popular fat for pie crusts?
Why is regular hydrogenated shortening the most popular fat for pie crusts?
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How much should the percentage of fat be increased if all butter is used instead of shortening?
How much should the percentage of fat be increased if all butter is used instead of shortening?
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What is the result of too much water being used in pie pastry?
What is the result of too much water being used in pie pastry?
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What happens if too little water is used in a pie pastry?
What happens if too little water is used in a pie pastry?
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What temperature must water or milk be added to pie pastry?
What temperature must water or milk be added to pie pastry?
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Flaky pie dough is used for bottom crusts in baked fruit pies because it resists sogginess.
Flaky pie dough is used for bottom crusts in baked fruit pies because it resists sogginess.
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What two basic types of pie dough are there?
What two basic types of pie dough are there?
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What is an easy way to fit the top crust in place?
What is an easy way to fit the top crust in place?
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What is the procedure for preparing unbaked pies?
What is the procedure for preparing unbaked pies?
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What thickening agent is commonly used for pie filling?
What thickening agent is commonly used for pie filling?
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What is a common pie fault caused by an under-baked bottom crust?
What is a common pie fault caused by an under-baked bottom crust?
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Study Notes
Pie Pastry Ingredients and Techniques
- Success in making pie pastry hinges on the mixing of shortening and flour, as well as gluten development.
- Key ingredients for pie pastry include flour, shortening (fat), water, and salt.
Flour Selection for Pie Pastry
- Pastry flour is ideal for pie doughs due to its low gluten content, ensuring tenderness while still providing structure.
- Using stronger flours may require an increase in shortening for tenderness.
Butter and Shortening in Pie Pastry
- Butter is often avoided in volume production due to its high cost and tendency to melt quickly.
- Emulsified shortenings are not suitable for pie pastries since they create a texture that compromises flakiness.
- Regular hydrogenated shortening is preferred for its plastic consistency, aiding in the creation of a flaky texture.
Adjustments for All-Butter Pie Pastry
- When substituting all butter for shortening, increase the fat content by approximately one-fourth to maintain texture.
Effects of Water on Pie Dough
- Excess water results in tough crust due to increased gluten development.
- Insufficient water leads to a crumbly crust that falls apart.
Liquid Choices and Temperature Control
- Cold liquids (40°F or colder) are essential to maintain proper dough temperature and structure.
- Milk can enrich dough but can also make the crust less crisp and more expensive to produce.
Salt's Role in Pie Pastry
- Salt enhances flavor and has a tenderizing effect on gluten; it must be dissolved in liquid for even distribution.
Dough Temperature and Gluten Development
- Maintaining pie dough at about 60°F during mixing aids in controlling gluten development, producing a desirable texture.
Types and Mixing Methods for Pie Dough
- Two primary dough types: flaky (particles of fat the size of peas) and mealy (fat blended to a cornmeal texture).
- The rubbed dough method involves rubbing fat into dry ingredients, followed by the careful addition of liquid.
Short Dough versus Regular Pie Pastry
- Short dough is richer, containing butter, sugar, and eggs; primarily used for small fruit tarts due to its delicate handling.
Crust Types and Procedures
- Crumb crusts made with graham crackers are popular for unbaked pies, while mealy dough is preferred for bottom crusts in baked fruit pies.
- Baked pies require a proper assembly and baking technique, including the use of high bottom heat to set the crust and prevent sogginess.
Pie Types and Their Distinctions
- Fruit pies have fruit fillings, soft pies contain custard or liquid fillings, and cream pies utilize pudding or custard bases.
- Chiffon pies are lightened with beaten egg whites.
Avoiding Common Pie Problems
- Soggy bottoms can be mitigated by using mealy dough, ensuring bottom heat during baking, and avoiding hot fillings in unbaked crusts.
- Regulation of temperature is crucial in the baking of custard pies to prevent curdling.
Filling Composition and Thickening Agents
- Various starches such as cornstarch, waxy maize, and instant starches are utilized for thickening pie fillings.
- Cooking starches require mixing with cold liquids to prevent lumping and should be handled with care regarding sugar and acid content.
Fruit Selection for Pie Fillings
- Fresh fruits, like apples, are labor-intensive but provide high quality; frozen fruits offer consistency while canned fruits should ideally be solid-packed for yield.
- Dried fruits need rehydration through soaking and simmering before use in fillings.### Acid Addition
- Use lemon, orange, or pineapple juice to add natural acid when needed.
Cooked Juice Method
- Suitable for fruits requiring little cooking; common examples include cherry and peach.
- Fresh berries can be made into pie filling using this method by cooking some to extract juice.
Procedure for Cooked Juice Method
- Drain juice from fruit, measure, and adjust volume if needed.
- Boil the juice, dissolve starch in cold water, and stir into boiling juice until thickened.
- Combine with sugar, salt, and flavorings, then pour over fruit.
Advantages of Cooked Juice Method
- Only juice is cooked, allowing fruit to maintain shape and flavor.
Cooked Fruit Method
- Ideal for fruits that require cooking or lack sufficient liquid; examples include fresh apples and rhubarb.
Procedure for Cooked Fruit Method
- Boil fruit with juice or water, adding sugar to enhance juice extraction.
- Dissolve starch in cold water and stir into the mixture, cooking until thickened.
Old-Fashioned Pie Method
- Best for fresh apples or peaches, though harder to control thickening of juices.
Procedure for Old-Fashioned Pie Method
- Mix starch and spices with sugar; then combine with fruit.
- Fill pie shell, dot with butter, top with a crust, and bake.
Best Apple Varieties for Pies
- Granny Smith, Jonathan, Rome, Pink Lady, Golden Delicious.
Criteria for Selecting Apples for Pies
- Taste: Should have good flavor and acidity to balance sweetness.
- Texture: Must hold shape when cooked.
Liquid Fillings in Pies
- Pies like custard, pumpkin, and pecan utilize uncooked liquid fillings containing eggs, which coagulate when baked.
Challenges in Cooking Soft Pies
- Difficulty in adequately cooking the crust while preventing overcooking the filling.
- Start baking at high temperatures to set the crust, then lower for filling.
Testing Doneness of Custard or Soft Fillings
- Gently shake the pie; the center should remain slightly soft.
- Insert a knife near the center; it should come out clean if done.
Cream Pie Fillings
- Made similarly to puddings, using cornstarch for structure; can include flavors like vanilla or chocolate.
Chiffon Pie Fillings
- Comprise gelatin added to cream filling or thickened fruit juice, folded with egg whites or whipped cream.
Puff Pastry Characteristics
- Rises up to eight times its thickness due to steam from moisture in dough layers.
Puff Pastry Composition
- Made of several layers of fat encased in dough; differs from Danish dough in lacking yeast.
Difficulty in Preparing Puff Pastry
- Involves over 1000 layers, making the rolling-in process complex and time-consuming.
Preferred Fat for Puff Pastry
- Butter is favored for its flavor and melting quality.
Puff Pastry Shortening
- Offers easier handling and lower cost but may yield an unpleasant texture in baked goods.
Blitz Puff Pastry
- A quicker and easier variant of puff pastry, characterized by a flakier texture but lesser rise.
Rolling-in Procedure for Puff Pastry
- Involves creating layers through repeated folding and rolling of dough with encased butter to achieve desired structure.
General Guidelines for Puff Dough Products
- Keep dough cool and firm, cut with sharp tools, and allow adequate resting before baking.
Turnover Preparation
- Roll dough, cut into squares, fill with desired filling, seal edges, puncture tops, and bake until crisp.
Cream Horns Preparation
- Roll dough into long strips, spiral around tubes, bake until crisp, then fill with cream before serving.
Napoleons Preparation
- Use a thin sheet of puff dough, stack layers with pastry cream, and decorate with fondant before slicing.
Éclair Paste
- Known as pâte à choux, this dough is used for making éclairs and cream puffs, leavened by steam.
Baking Éclair Paste
- Best results achieved when prepared fresh, just before baking.
Steam Leavening in Éclair Paste
- Similar to popover batter; both rely on steam for rising, supported by strong flour for structure.
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