Bread and Pastry Production 9 PDF

Guiguinto National Vocational High School Poblacion, Guiguinto, Bulacan Bread and Pastry Production 9 Second Grading Period PIES AND PASTRIES MODULE 2 Name: ________________________ Grade & Section: ___...

Guiguinto National Vocational High School Poblacion, Guiguinto, Bulacan Bread and Pastry Production 9 Second Grading Period PIES AND PASTRIES MODULE 2 Name: ________________________ Grade & Section: _________________ 1  PIES AND PASTRIES Pies and pastries come in a variety of shapes and sizes, with a wide variety of fillings. Nowadays, these fillings include practically all types of food –nuts, legumes, vegetables, fruits, meats, fish, poultry, cheese and dairy products. With these variations, pie and pastry making offers creative opportunities for experimentation, which can open business opportunities. It would be an innovative idea for aspiring entrepreneurs to continuously experiment on new products that will cater to new markets –vegetarians, healthy options. Low-calorie products, one-dish meals, quick snacks, and other popular concepts in modern eating. DEFINITION OF PASTRIES Pastries are an assortment of rich flour mixtures consisting of high proportion of fat to flour with relatively small amount of liquid and is enriched with different kinds of fillings. PASTRY comes from the word paste, meaning a dough mixture of flour, liquid, and fat. In the bakeshop, pastry refers both to various dough and many products made from them. It refers to a variety of baked products made with a high protein fat to flour with a very little liquid. Types of Pastry Several distinct varieties and mostly of European origin: Short Pastry: Savoury and Sweet Pastry or Shortbread Short pastry doughs will have a short texture. Meaning that when they are mixed the dough can be pulled apart easily rather than stretched until it broke. Short pastry can be savoury or sweet. Savoury short pastry will contain fat up to 50% of the flour weight, salt and water. Some enriched doughs can contain eggs that replace water content. Sweet short pastry (traditionally shortbread) can be made from 2 separate formulas. 2:1:1–2 Flour: 1 Sugar: 1 Fat 3:2:1–3 Flour: 2 Sugar: 1 Fat. Both of these formulas will use egg or water as a binding agent in the closing stages of mixing. Both formulas can have an aeration agent added to give a lighter eating texture. Puff or Flaky Pastry Puff pastry is made up of hundreds of alternating layers of fat and dough. As the name implies, puff pastry will puff up in the oven to produce a light flaky crisp type of product, it does not contain any leavening agent or baking powder but can rise to eight times of its original size. The pastry is suitable for sweet and savoury products, as it does not contain any sugar. 2 Lamination aeration Lamination aeration is the rolling and folding of pastry so that individual layers of fat and dough are formed. The fat turns into oil when the pastry enters the oven; it keeps the layers of dough separate. The water in the dough turns to steam and forces the layers of fat apart by its pressure. Classical European style pastry that is dough of flour salt and water that has had fat incorporated in layers; this process is referred to as lamination. Lamination is also used in sweet yeast dough production; Danish, croissant. Choux Pastry The word ‘Choux’ is of French origin and its literal meaning is ‘Cabbage-like.’ Visually, a cream puff has a cabbage-like appearance due to the typical rough surface texture. High quality items of good volume and fine internal walls prepared from a base panada that, when sufficiently cooled, has the addition of whole egg which is responsible for producing aeration during the baking process. Choux pastry, also known as ‘Cream Puff Pastry, has a wide application range, it can be deposited as, fancy fine scroll, lattice, bulbs, fingers and a range of decorative units. It is used as a basis for confections, gateaux, ornaments, as savoury cases for fish, meat and other fillings. Due to the bland flavour characteristic of choux paste it can be used for containing an extensive range of plain, fancy or decorative savoury and sweet fillings finished as single or multi-grouped units. Choux paste also readily blends with a range of finishing materials, examples being fondant, glace icing, chocolate, ganache icing sugar, slightly caramelised sugar syrup, prior to bake grated cheese, herbs and spices may be used to enhance end product qualities. Cheese is often added into the mix for savoury products, to enhance the flavour. The production process for choux pastry is unique as in no other product, except for boiled short pastry, is the flour starch gelatinised prior to baking. KINDS OF PASTRIES 1. Pies – single or double-crust and filled with variations of fillings ranging from fruits – strawberries, blueberries, apples, bananas, pineapple, mango, peaches, buko (young coconut); meat – ground pork, shredded beef, strips of chicken, ham, bacon, and cold cuts; vegetables –mushroom, bell pepper, potatoes, cabbage, sweet peas, celery; spices – like cinnamon, nutmeg; and others like raisins, nuts, custard, and cheese. 2 Basic Types of Pies 1. Single-crust pie - has one crust only - can be pre-baked then filled with cooked or uncooked filling. - crust and filling can be cooked together. 3  2. Two-crust pie - has top and bottom crust - usually filled with cooked filling. 2. Tarts – bite size pastry shell filled with variety of fillings like yema (custard) topped with nutty caramel and meringue and comes in boat or round shapes with fluted edges. Tarts are also called small pies. 3. Turnovers – layered and flaky crust folded into empanada shape and filled with a variety of fillings – fruits, jams, chicken, pork, beef, tuna with cream, and vegetables. Crust of turnovers is like the recipe of croissant, with a tender and flaky texture. 4. Puffs and Popovers – hollowed shells made of choux pastry that are crisp and brown on the outside with shiny, thin crust but moist and soggy inside. It usually has a sweet creamy custard filling inside the shell. 5. Local Filipino Pastries – include regional delicacies like otap, barquillos, rosquillos, turrones de kasoy, turrones de mani, roscas, and all-time favorite like hopia and empanadas or empanaditas. INGREDIENTS FOR MAKING PASTRIES 1. Flour The best flour used for pastry is all purpose- flour. Special pastry flour may be used, specified in the recipe. 2. Shortening It coats the particles of flour so water cannot penetrate them. In this way, gluten strands are shortened, thus producing a good, flaky crumbly crust. Shortening must be chilled before it used. Shortening must be in the form of. a. lard or pork fat, which gives the “shortest” crust b. butter, which is best in flavor and flakiness, and it is used in puff pastry c. margarine which gives a rich flavor d. vegetable shortening, which has no characteristics, odor or taste of its own e. vegetable oil, which is seldom used, because it does not produce a flaky crust 3. Liquid Liquid is added to the flour and fat to bind the ingredients together and convert them into pliable dough. Water is important to develop some gluten within in the flour and to give structure and flakiness to the dough. If an excessive amount of water is used, the crust will become tough due to an excessive amount of gluten development. If not, enough water is used, the crust will disintegrate. 4. Salt It has some tenderizing and conditioning effect on the gluten. However, it contributes mainly to flavor. Salt must be dissolved in the liquid before being added to ensure even distribution. 4 Classification of Pastry Crusts The dough used in pastries differs in flakiness and tenderness depending on the ratio of flour, salt, shortening, and water. For instance, the dough for hopia, is flakier; that of cream puff and croissant are more tender than pizza. The dough, oftentimes called crust, can be classified single or double. The traditional type of pies is round and baked in pie pans approximately 9inches in diameter. An ideal crust should be tender and flaky. These characteristics can be achieved basically in two ways: (1) by combining the right proportion of flour to shortening; and (2) by executing the correct technique in mixing. The Pastry Method 1. The pastry method starts by cutting the fat into flour using a pastry blender or two kitchen knives. 2. The cutting process continues until the fat is cut into small particles, the size of a corn grain, with each particle being covered with flour. The resulting mixture resembles that of a coarse cornmeal. 3. After cutting, the cold water or milk is sprinkled on the mixture, blending it gently with a tossing motion using a fork. When the mixture is moistened enough to make it cohesive, it is transferred on a floured surface or between sheets of wax paper or thin plastic sheets. 4. The dough is first flattened with hands, then with the use of pastry roller or rolling pin; it is rolled starting from the center to the edges. 5. Rotate the wax paper as you roll to obtain a uniform thickness throughout, approximately 1/3 to ½ cm thick. 6. The number of rolling motions should not be more than 10 as this will develop the gluten and would melt the fat resulting in a tender and less flaky crust. CHARACTERISTICS OF A GOOD PASTRY 1. Flakiness - may be described as the condition where thin layers of baked dough separate from each other. Factors affecting flakiness are as follows: 1. character of the fat used 2. consistency of solid fat 3. type of flour used 4. proportion of water 5. degree of mixing 6. method of mixing 7. number of times the dough is rolled Solid fat gives a flaky crust more easily than melted or liquid fat, although in mixing water with flour, the fat mixture may increase the flakiness of the crust. Cutting solid fat through the flour likewise increases the flakiness of the crust. Shaking together the liquid fat and water to form a temporary emulsion and quickly adding this to the flour also tends to give a flakier crust than mixing the liquid fat the flour and adding the water last. Pastry flour gives a very flaky crust, but flakiness increases with the strength of gluten. Toughness may increase with use of stronger flour unless fat is added, and greater care is taken in mixing the ingredients. 5  Too much or too little water in relation to the amount of fat used decreases flakiness. Too much water also increases toughness by altering the progression of fat. Firm fats that remain in layers when rolled gives a flakier crust than soft pastry crust. Too much rolling, folding, and re-rolling in the dough must be avoided. 2. Tenderness - is achieved by decreasing hydration and development of gluten. Hydration can be decreased by coating the flour particles thoroughly with fat as well as by having the ingredients at room temperature. Hydration and development of gluten are also decreased by adding a minimum amount of water and mixing as little as possible after its addition. TIPS TO ENSURE SUCCESS IN BAKING PIES AND PASTRIES: 1. Handle the dough lightly to incorporate as much air as possible and to inhibit the development of gluten. 2. Avoid using too much flour which toughens pastry. 3. Avoid using too much liquid which makes it soggy. 4. Avoid using too much shortening, to avoid greasy and crumbly dough. 5. Chill pastry dough after mixing to make it soft, make it easier to handle, and keep it from shrinking during baking. 6. Start the baking in a very hot oven, then lower the temperature after the pastry has risen until is done. Causes of Poor-Quality Pies and Pastries 1. Tough crust - too much sugar, over mixing, too little shortening, over handling of dough 2. Solid crust - low oven temperature, too little shortening, over handling of dough 3. Pale crust - under baked, low oven temperature 4. Dark crust - over baked, high oven temperature 5. Soggy lower crust - filling watery, low oven temp., uneven heat of oven, over handling of pastry 6. Thin, brittle crust - too much fat, crust rolled too thin 7. Pastry shell brittle - tightly fitted pastry, too slow oven, not pricked very well 8. Shrinks in pan - too slow oven temperature, pastry stretched tightly in pan, wrong proportion of ingredients 9. Poor flavor - poor quality of ingredients, wrong proportion of ingredients. 6 MIXING TECHNIQUES APPLIED FOR PIES AND PASTRIES 1. Stirring – is the simplest method, because it involves mixing all the ingredients together with a utensil, usually a spoon in a circular motion. 2. Beating –to do this the ingredients are moved vigorously in a back and forth, up and down, and around and around motion until they are smooth. An electric mixer is usually used to beat the ingredients together 3. Whisking – air is incorporated into such foods as light whipping cream and egg whites through very vigorous mixing, usually with an electrical mixer or whisk. 4. Rolling – to flatten dough out into a sheet in preparation to shaping to various forms. 5. Laminating – fat is repeatedly folded into the dough. 6. Creaming – a process were fat and sugar are beaten together until they take on a light, airy texture 7. Kneading – working with the dough using the heel of the hands, accompanied by pressing, stretching, and folding to develop its gluten. 8. Cut in or cutting in - the process of distributing solid fat in dry ingredients. BASIC TOOLS, EQUIPMENT AND THEIR USES AND THEIR FUNCTIONS FOR MAKING PASTRY MEASURING TOOLS 1. FLOUR SIFTER - also called sieve, this is an essential piece of equipment if flour is measured by cup rather than by weight. Sifting flour ensures accurate measurement. 2. RUBBER SCRAPER - a rubber scrapper or pliable plastic scrapper is useful for baking used to remove all sticky ingredients from measuring cups, scrape down the sides of a bowl, and put batter into baking pans. 3. MEASURING CUPS a. Graduated or Liquid Measuring Cup – used for measuring liquids. b. Individualized or Dry Measuring Cups –come in the series of cups indication functional fractional parts, commonly used for measuring flour. 7  4. MEASURING SPOONS - this is a set of individuals measuring spoons (tablespoon, teaspoon, ½ tablespoon, ¼ teaspoon) and is necessary for small quantities of ingredients. To use a measuring spoon properly, it should be filled until it is heaping full then leveled off with a spatula. 5. MIXING BOWLS - these should be large enough to allow easy mixing and for rising in the case of yeast breads. The most convenient mixing bowl is the one that has sloping sides rounding down to the bottom. 6. DIETETIC SCALE – an instrument used to measure the weight of the items or ingredients. 7. ELECTRIC MIXER - a motor-powered device used to stir and blend mixtures in baking. 8. ROTARY EGG BEATER - a hand-held device for beating eggs, cream, and other liquids. 9. WOODEN SPOON – usually made of wood and comes in a variety of shapes and sizes as a tool used for mixing and stirring flour mixtures. 10. BAKING PAN – an aluminum or tempered glass dish, rectangular or square in form used for baking cakes. 11. WEIGHING SCALE – used to measure large quantities of ingredients. For baking purposes, a Dietetic or Spring Form Scale, where small quantities of ingredients are weighed. 12. OVEN THERMOMETER - most oven temperatures vary from top to bottom and side to side; place an oven thermometer next to food while cooking to ensure proper temperatures. 13. TIMER – monitors the baking time and rising of yeast. 14. CANDY THERMOMETER – used to measure temperature of boiled sugar especially pulled sugar. CUTTING TOOLS 1. CHEF’S or FRENCH KNIVES – all-purpose knives used for a variety of chopping, slicing and mincing tasks. 2. BREAD KNIFE – usually has a serrated edge which helps cut bread or cake without crushing it. 3. KITCHEN SHEARS – used for cutting dried fruits and vegetables, fresh herbs and cutting pastry. 4. GRATER and SHREDDER - used to grate food, shred or slice vegetables, fruits and cheese into finer form. 5. COOKIE CUTTERS – used to stamp out individual cookies from rolled dough. They are made of thin sheet metal or plastic that has been molded or formed into shapes. The cutting edges must be even and sharp enough to slice into the dough cleanly. 6. BISCUIT AND DOUGH CUTTER - these are used to cut dough into desired shapes. These are often thought of as essential pieces of equipment. MISCELLANEOUS TOOLS 1. SPATULA – comes in different sizes. A spatula with a blade of 5 to 6 inches long and about 1 inch wide suits many needs. Use small spatulas for removing muffins from pans or for speeding sandwich fillings. Larger spatulas are for griddlecakes for spreading frosting. 2. ROLLING PIN - Although some bread may be made without a rolling pin some others are shaped more quickly and easily if a rolling pin is used. Dough for biscuit rolls, doughnuts, and coffeecakes can be patted using the palm of the hand. But if a rolling pin is used properly, it will do the job faster and with better results. 3. PASTRY BLENDER - this is used to cut biscuits, cones, piecrusts, and other kinds of dough. 4. PASTRY BRUSH - A pastry brush is a kitchen tool which is intended to be used with pastry. Many pastries got to be glazed or brushed with things like egg whites, melted butter, or milk. A pastry brush controls the quantity of glaze which is applied and ensures that it is spread evenly and efficiently. Keeping a pastry brush or two around is extremely useful, even if you are doing not do this much baking, because there are variety of potential uses for a good pastry brush. 5. PASTRY WHEEL - this is used to cut strips of dough along with the blade knife. 8  6. PARCHMENT PAPER – a grease-resistant, non-stick, heatproof, quick release coated paper used as lining baking pans and making piping cones for decor work. The paper are often reused until it becomes dark and brittle. 7. WIRE COOLING RACKS – have feet that raise them above the counter so that moisture does not collect under cooling baked goods. These racks also can be used for glazing and confectionery works. DECORATING TOOLS 1. PASTRY TIP/PIPING TUBES – plastic or metal tubes attached at the tip of the pastry bag to achieve the desired design when piping out icing. DECORATE AND PRESENT PASTRY PRODUCTS 1. GLAZE – it is a glossy edible coating often sweet substance applied to food by dipping, dripping or with a brush. There are various glazes that you can choose from. They are as follows: Kinds of Glaze 1. Basic Milk Glaze – this can be made through whisking together 2 cups confectioner’s sugar and ¼ cup milk until smooth, add more milk if needed to reach desired consistency. Make about ¾ cup. 2. Brown Sugar Glaze – this can be made by heating 6 tbsp. unsalted butter and ½ cup packed light brown sugar in a saucepan over medium, stirring until sugar has dissolved. Add 2 tbsp. of heavy cream, 1 tsp. vanilla extract and ½ tsp. salt and brings to a boil. When the mixture has thickened remove from heat and let cool. This makes about 1 cup. 3. Lemon Glaze – is made by whisking together 2 cups confectioner’s sugar, ¼ cup lemon juice and 2 tsp. grated lemon zest until smooth. This makes about 1 cup. 4. Chocolate Glaze – is done by placing 3 ounces chopped bittersweet chocolate in a heat proof bowl. In a saucepan heat ½ cup heavy cream and simmer, pour over chopped chocolate. Let stand for 2 minutes. Add 2 tbsp. unsalted butter and mix until smooth. Stirring occasionally until slightly thickened. Makes 1 cup. 2. ICING/FROSTING – are sweet covering or coating in cakes and cake-related products. Usually the main ingredient is sugar, whether granulated or confectioners. There are many varieties of icings/frostings. Kinds of Icing/Frosting 1. Buttercream is made by creaming butter until pale with icing sugar, vanilla, and milk. This icing can be spread over cake and any pastry products and can also be piped into different patterns. If put into a refrigerator, this will harden and can be kept for a few days. Keep this icing cool because this will easily melt at warm temperatures. 2. Fondant -is stiff and shiny icing can be kneaded and rolled out to cover fruit or chocolate mud cakes, often over a layer of marzipan. Its firm consistency will help preserve the freshness of the cakes. This is often used to decorate bigger cakes and make it easy for transportation. 3. Meringue –This icing is typically made from egg-whites, white sugar, and water. This is whipped until fluffy then spread with a spatula onto cake to decorate creating a more beautifully looking product. Be reminded though, to do this quickly when icing your cake as it sets quickly after coming off the heat. 4. Cream Cheese Icing - The combination of cream cheese, butter and icing sugar makes a delicious fluffy, cream-colored icing. This is traditionally used to decorate carrot cakes and cupcakes. 9  5. Royal Icing - Often confused with fondant, royal icing is a white meringue-like mixture made from egg whites, acetic acid and icing sugar. This can be done easily at home. It is ideal for making flowers since this will become rock hard once set. 6. Boiled Icing - A light and fluffy cake icing made by gradually pouring a hot sugar syrup over stiffly beaten egg whites, beating constantly until the mixture is smooth and satiny. 3. GANACHE – This is made through melting white or dark chocolate and cream. This can look shiny or matte and is used as a filling or piped to decorate pastry products. FILLINGS AND TOPPINGS Pastry fillings come in a wide variety and assortment that people can choose from: whether for snacks, desserts, or even meals. They are palatable, highly nutritious, and many customers prefer them for a light morning or evening meal. Fillings – are cooked mixtures spread out in between slices of cakes and other related products. They are thick in consistency to make them easy to spread out. They enhance the product and at the same time provide variation in flavor. Pastries can be classified according to the kinds of filling used. The filling comes in a wide range of flavors usually classified as: 1. Fruits. Apples, pineapples, buko, mango, langka, and others may be used. 2. Meat, Fish, Poultry, and their By-products. Fresh meat and poultry used may be ground, chunked, sliced, diced, and mixed with extenders like potatoes, carrots, raisins, pickles, red and green peppers, monosodium glutamate, salt, turmeric, curry powder, nutmeg, laurel leaf, oregano and other spices. 3. Nuts and Legumes. These include the popular monggo, red beans, yellow beans, peanuts, cashew nut, almond, pecan, and walnuts. They are used in popular products like hopia, boat tarts, and rolls. 4. Cheese and Cream. The use of cheese and cream gives a rich flavor and imparts a distinct accent to the product. Cheeses include cottage cheese, cheddar and cheese food, and soft cheese or queso de bola. 5. Vegetables. Those that are commonly used are green bell peppers, mushrooms, white onions and others. They are used either as major or minor ingredients. A popular example making use of vegetables is pizza. 10 Pointers in Making Fillings and Toppings 1. Buy the freshest ingredients appropriate to the kind of filling you will make. 2. Cut ingredients according to the prescribed size and shape using a very sharp knife or other efficient tools to produce a clean, smooth, well-cut, and uniform in size and shape of ingredients. 3. Fruits and vegetables that tend to discolor when pared and cut should be soaked in an acid solution (calamansi or pineapple juice) to prevent discoloration. 4. Fillings should be well-cooked as to bring out the right tenderness and the full-bodied flavor of the major ingredients (e.g., beef, chicken, apple, pineapple, etc.) Do not overcook as this will make the ingredients lose their shape or become soggy and unpalatable. 5. There should be more of the major ingredients compared to the extenders and spices so as to produce a real fruity flavor as in apple pie, or real flavor as in beef turnover. 6. The consistency of the filling should be thick enough to retain its body and prevent it from running down. When a pie is cut, the knife should easily cut through the filling and should not sag or run. 7. When cooking, do not stir frequently to prevent losing the distinct shape of the ingredients nor too occasionally as this will scorch the bottom, giving a filling a burnt taste. 8. Use spices sparingly to minimize flavors and odor as in the use of curry powder, ground pepper, salt, and others. 9. Remember, a filling or topping should be characterized in terms of flavor, tenderness, consistency, and texture. Ways to Finish Pie Crust Edges A pie is only as good as its crust, at least in my opinion. And there's no better way to spruce up your pie crust than with finished pie crust edges. 15 Pretty Ways to Finish Pie Crust Edges 1. Fluted Pie Crust Edge The fluted pie crust edge is the most common way to finish a pie crust. It's simple but pretty, and quick to do! Form the index finger and thumb on one hand into a pinching shape and place it on the outside of the pie crust. Take the index finger on the other hand and place it on the inside of the pie crust between your two pinched fingers. Gently press your pinched fingers into the index finger on the other hand. Repeat the process all the way around the pie crust edge. 11 2. Scalloped Pie Crust Edge The Scalloped Pie Crust Edge is very similar to the fluted edge, but the scallops are bigger. You'll be using your knuckles instead of just the tip of your finger. Place your bent second knuckle of your index finger on one hand on the inside of the pie crust. With the other hand, make a pinching shape using your index finger and thumb, large enough that it will fit around the knuckle on your other hand. Using the same technique as fluting, gently press your pinched fingers into your knuckle to create a scallop shape. Continue this procedure all the way around the pie crust edge. 3. Rope Pie Crust Edge The Rope Pie Crust Edge is like the traditional Fluted Edge with just a little twist. You will be using your thumb and the flat part between your first and second knuckles to make the Rope Edge. Simply place your thumb and knuckle on the edge of the pie crust at about a 45-degree angle. Gently squeeze your thumb and knuckles together to form a crimp. Continue this process all the way around the pie crust. 12 4. Imprinted Scalloped Edge Imprinted edges are the way to go if traditional scalloping and fluting still scare you. Imprinting is even easier to do, but still looks beautiful. This Imprinted Scalloped Edge uses a spoon for the impressions. Press the rounded tip of a spoon into the edge of the pie crust, with just enough pressure to leave a definitive impression. Directly below the first impression, make another impression with the tip of the spoon. Continue this process all the way around the pie crust edge. 5. Double Scalloped Edge Techniques that combine imprinted patterns and traditional fluting or scalloping can give you double the bang for your effort. This Double Scalloped Edge combines the traditional scalloped technique with the imprinted scallop technique for an extra pretty finish. Follow the directions for a traditional scalloped edge above. Then, with the rounded tip of a spoon make the imprints, like the imprinted scalloped, edge between each scallop formed with your knuckle. 6. Full Forked Edge The Full Forked Edge is another imprinting technique, this time using a fork. I love this simple technique for pot pies and to create a rustic pie look. 13  Press the tines of the fork into the edge of the pie crust, with enough pressure to leave a noticeable imprint. Continue with the technique all the way around the pie crust edge. 7. Partial Forked Edge The Partial Forked Edge is like the Full Forked Edge but leaves a small gap between each imprint for a pretty rustic pattern. Press the tines of the fork into the edge of the pie crust with enough pressure to leave an impression. Skip about a 1-inch space and repeat the imprinting process. Continue with the technique all the way around the edge of the pie crust. 8. Criss-Cross Edge The Criss-Cross Edge is another imprinting finishing technique using a fork, but this time we'll create an almost-checkerboard pattern, like when pressing down a peanut butter cookie! Hold your fork at about a 45-degree angle relative to the pie crust edge. Press the tines of the fork into the edge of the pie crust with enough pressure to leave an imprint. Switch the fork so that it's facing about 45 degrees in the other direction and make another impression directly over the first. Repeat these steps all the way around the pie crust edge. 9. Petal Edge The Petal Edge is another traditional and imprinted combination, this time using the fluting technique and a fork. 14  Follow the directions above to flute the edge of your pie crust, making the flutes just a little bit bigger than you normally would. Then with a fork, press down the center of each flute, leaving an imprint. You can also do with a Scalloped or Rope edge. 10. Checkerboard Edge You can also finish a pie crust using scissors or kitchen shears! The next 3 techniques are super simple and all you need are your scissors. Using scissors or kitchen shears, cut the edge of the pie crust from edge to the middle, just about a half inch in or to the inside edge of your pie plate. Continue this process all the way around the pie crust edge, leaving about a half-inch gap between each slit. After you've poured the filling into the pie crust, you can fold over every other tab you've created with the slits to create a checkerboard pattern. 11. Tabbed Edge Using scissors or kitchen shears, cut a slit at about a 45- degree angle from the edge of the pie crust to about a half inch in or the inside edge of your pie plate. Continue this process all the way around the pie crust edge, leaving about a quarter to half-inch gap between each slit. 12. Vine Edge The Vine Edge looks pretty and intricate but is really very simple to make using the Tabbed Edge cutting technique above and some quick re-shaping. Follow the instructions above to make a Tabbed Edge crust. Like the Checkerboard Technique, fold every other tab into the center of the pie crust. Gently reshape all the tabs with your fingers to round out the sharp corners, making them look like vine leaves. 15  13. Cut-Out Edge You can also vamp up a pie crust edge using simple cut out from cookie cutters. You will need a double pie crust for this technique. After the bottom pie crust is rolled out and placed in the pie dish (edges trimmed and tucked under), roll out the second pie crust, and cut out your shapes using the cookie cutter. Lightly wet the outside rim of your bottom pie crust so that the cut outs will stick better. You can use a pastry brush for this, or just a clean damp rag or paper towel. Lay your cut outs around the crust in any desired pattern. You can even lay some on top of the filling once you've poured it in. Try one of these fun Mini Cookie Cutter Sets for your pretty Cut-Out Edge Pie Crust: 14. Braided Edge A simple braid can make a big impact, and they're not just for beauty purposes! You can make a simple and easy braid for a beautiful, intricate-looking pie crust. And I promise you, it's no more difficult than braiding hair! You will also need a double pie crust for this technique. After the bottom pie crust is rolled out and placed in the pie dish (edges trimmed and tucked under), roll out your top pie crust and cut it into thin quarter to half-inch strips. I use a pizza cutter to cut the strips because I think it's quicker, but a simple kitchen knife will do the trick just as well. Take 3 of the strips, laying them vertically right next to each other. Braid your strips until you have a braid that's long enough to fit all the way around the pie crust edge. If your first 3 strips are not long enough to make a long enough braid, simply grab another strip and press it into the end of the first one to make a longer "rope." Lightly wet the outside edge of the bottom pie crust using a pastry brush or clean, damp rag or paper towel. Place the braid around the edge of the crust and press gently to adhere. 16  15. Lattice Crust You will need a double pie crust for the lattice crust. The bottom crust should be rolled out and placed in the pie dish. No need to trim or tuck under yet, but do add the pie filling. Then roll out your top crust. I find it easiest to try to roll it out in a square-ish shape. Cut the top crust into strips about 1-inch thick. I use a pizza cutter for this part. Lay half of the strips the same way across the pie with a little space in between each strip. Now fold back every other strip so that every other strip is folded back halfway (over-hang is okay). Place one of the remaining strips (one that's not on the pie yet!) across the strips that aren't folded back. Then unfold the strips so that they're covering the new strip you just added. Now fold back the strips that you DIDN'T fold back last time, which should still be every other strip. They should fold back up to the new strip you added in the opposite direction. Place another remaining strip across the pie, then unfold the strips. Continue this process across the pie in both directions until the lattice crust is completed. Then trim the edges leaving about a half-inch of crust hanging over the dish. Then tuck this part under and finish by crimping the edges using any of the methods above. I love finishing a lattice crust with a Full Forked Edge for that extra rustic feel. Equipment for Presenting Baked Products Equipment for presenting and serving baked products refer to containers or packages that should create a big impact to the customers. 1. Cake/Pie/Pastry Server - makes serving of pastries much easier. Slices of cakes or pies can be easily and neatly transferred to a serving plate with a cake or pastry server. Tongs can be also used to lift breads, small cakes, and pastries. 2. Bowls and Baskets - come in different sizes and shapes. Some are made of glass, others are made of ceramic, metal, wood, or other indigenous materials. Breads are commonly presented in open baskets and lined with checkered cotton cloth or plain cloth. 3. Paper Plates - come in a variety of sizes and shapes, designs, colors, textures, and material. There are paper plates lined with wax and others are lined with foil. Some plates fit the size of a whole pie; some come in squares that can accommodate petit fours or squared cakes. 4. Paper Napkins - come in different thickness, size, and texture. Thick and rough textured napkins are good for breads, while smooth, soft, and thin are good for dainty cakes and pastries. 5. Paper Cups - come in different sizes, thickness, color, and texture. 17 6. Plates and Platters - are made of either glass, ceramic or china, and metal. For metal, the most common are chrome-plated ones and stainless steel, while the more expensive are silver and gold-plated. 7. Trays - may be round, oval, or rectangular in shape. It could be made of metal, glass, wood, or indigenous materials like bamboo, rattans, and buri. 8. Indigenous Containers - include the locally available ones like coconut shells, banana leaves, corn husks, coconut leaves, and others. 9. Pedestal and Cake Keepers - can convert a simple cake or pastry into an immediate showstopper. Elevating a baked product is a surefire to catch attention and emphasize every detail of the product. Multi-tiered pedestals are good in serving several cakes and other products. 10. Ethnic Dishware - are authentic wares whose design and material depicts the culture and history of a certain race or country. 11. Custom display - refers to a custom-made display featuring a particular theme. If you want to be crafty, you can build a custom display that fits your cake theme out of foam core. Guidelines in Presenting, Plating, and Serving Baked Products 1. Choose the appropriate container for the product. Consider its material, size, shape, and décor. 2. Create a transition-smooth, minimal, or highlighted-between the product and the plate. 3. Select plates or platters with designs around the rim (instead of the center) which can accentuate a product that sits at the center of the plate or platter. 4. Arrange combination of slices of cake, bread, or pastry with varying shapes on 4. the plate to create a sculptural landscape. Some examples are the following: a. A square slice of cake or pastry drizzled or poured over with sauce, gives the impression. b. Repeat the shape of the cake or pastry in a sauce on the plate or contrast it with another shape. c. Dust confectioners' sugar or cocoa in pattern on the plate. Create detailed lines on the plate using chocolate or caramel sauce using a thin or large pastry tip. d. Use edible flowers, leaves, chocolate, or candies to highlight a pattern on the plate. e. Ice cream, sauces, fruits, whipped cream, chocolate, glazes, heavy syrup, or caramel are good accents or designs. 5. You can place thick triangular cakes on their edges. 6. Arrange individual pieces of cakes or pastry in fluted paper cups. 7. For buffets, arrange individual cake on individual plates. 8. Bake a cake or pastry in a new vintage bakeware. You can present it in its baking container. 9. Wrap individual unfrosted cake, pastry, or bread in parchment paper, origami paper, or gift wrap. 10. Serve whole cakes for dinners, parties, buffets, or display it on cake pedestals. 18 ACCOMPANIMENTS, GARNISHES AND DECORATIONS FOR PASTRIES Garnishing is a method of decorating food to make it more appealing thus enhancing once appetite. It is an art that can easily learned with little time, effort and money. You can do this by following these simple rules. Rules for Garnishing Pastry Products 1. Garnishes should be edible. 2. Simplicity is beauty - Keep your garnishes simple and should appear natural, fresh and dainty – 3. A few small groups of garnishes are often more attractive than a continuous decorative scheme. 4. The colors should be harmonized – never clash. Contrasting colors usually produce an artistic picture. If applying artificial coloring, it should be kept to the minimum. 5. Avoid garnishes which are highly seasoned because they might affect the true taste of the main product. 6. Garnishes need not be expensive. 7. The garnish should not clash with the whole setting. These are items which are added to give completeness to the presentation. They are as follows: 1. Syrup – flavored simple syrup is used to moisten some pastries. Flavorings may be extracts like vanilla, liquors like rum. In adding the flavorings, add after the syrup has cold down, because flavor may be lost if they are added to hot syrup. This may also be flavored by boiling them with lemon or orange rind. 2. Pastry Cream – this mixture contains starch thickeners as well as eggs, resulting in a much thicker and more stable product. This can be used as filling for any pastry and as pudding. If added with small amount of liquid, it can be used as sauce for custard. 3. Custards – consist of milk, sugar, eggs, and flavorings. If whole eggs are used as thickener, it is thicker in consistency. Can be used to fill any pastry and as a dessert itself. 4. Nut Garnish - these are dry fruits or seeds used as decoration to any food. To decorate and finish pastry products is just as important to the success of any food or dish. It’s the way the food looks on the plate is what tempts your eyes and want to taste it. Here are the standards to be followed when decorating and finishing pastry products. Standards and Principles to be followed in Decorating and Finishing Pastry Products 1. Color of the Product – Color should harmonize with the product since it stimulates sense of sight and enhances one’s appetite. It is important that the presentation and plating must be eye-catching. 2. Appearance – is about form and shape after baking the product. Each piece or slice should have the same size, shape, and form. 3. Consistency –it is the uniformity of grains and texture and how it feels in the mouth when eating the product. 4. Moisture Content – this refers to the amount of moisture that is present to the product. Moistness also enhances flavors and palatability. 19 STORING BAKED PIES AND PASTRIES 1. For open-faced pies. Cover the filling loosely with waxed paper. 2. For pies with a lattice-top crust. Cover only the cut openings on the two sides with plastic wrap. 3. Custard pies. These must be stored refrigerated as they easily absorb odors but cannot be covered with plastic wrap without marring the surface. Store them in a large, inverted bowl. 4. Pies with a top crust. To freeze pies or tarts with top crust with a firm topping, wrap before freezing. 5. Other pies or tarts should be frozen solid (3hrs in the freezer) before wrapping. Use Saran plastic wrap, which is airtight to wrap the pie or tart. Then slip into a resealable 2-gallon freezer bag, expelling as much air as possible before sealing it. 6. Pies with meringue toppings should not be frozen. Pies and Pastries Shelf Life Refrigerator Freezer Toaster Pastries -- 2-3 months Poultry Pastries 2-3 days 2-3 months Fruit Pies, baked 2-3 days 8 months Pies and Pastries, cream filled 2-3 days 3 months Pastries, baked -- 1-2 months Pies and Pastries, unbaked 3 days 4-6 months Tips for Proper Storage of Baked Products 1. Freezing can prevent staling but cannot make stale fresh again. 2. Wrap baked products properly in a moist and vapor –proof paper or foil before freezing. 3. Avoid freezing baked pie crusts and filled pies because they become soggy and tough. 4. Avoid re-freezing once defrosted baked goods. 5. Freeze goods in small quantities not in batches. 6. Thaw baked goods on a warm place with circulating air. 20