Basket of western-style pastries, for breakfast

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Pastries

Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. It may also refer to the dough from which such baked goods are made. Pastry dough is rolled out thinly and used as a base for baked goods. Common pastry dishes include pies, tarts and quiches.^[1][2]. Basket of pastries, in France, by Andrew Lih File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Basket of pastries, in France, by Andrew Lih File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Commons-logo. ... Pastry is an overlay and routing network for the implementation of a distributed hash table similar to Chord. ... Some examples of baked food. ... For other uses, see Flour (disambiguation). ... For other uses, see Butter (disambiguation). ... Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a short texture (as in shortbread). ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... Some examples of baked food. ... This article is about the baked good, for other uses see Pie (disambiguation). ... A tart is a pastry dish, usually sweet, that is a type of pie, with an open top that is not covered with pastry. ... Mediterranean quiche In French cuisine, a quiche (IPA: ) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. ...

Pastry is distinguished from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers. For other uses, see Bread (disambiguation). ... Shortcrust pastry is a type of pastry often used for the base of a tart or a pie. ... Wheat - a prime source of gluten Gluten is an amorphous mixture of ergastic (i. ... Wheat - a prime source of gluten Gluten is an amorphous mixture of ergastic (i. ... A glazed apple Danish. ... For the Japanese womens magazine, see Croissant (magazine). ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... For other uses, see Butter (disambiguation). ...

Many pie recipes involve blind-baking the pastry before the filling is added. Pastry dough may be sweetened or unsweetened. The term blind-baking refers to the process of baking of a pie crust without the pie filling. ...

History

European traditions of pastry-making are often traced back to the short crust era flaky doughs that were in use throughout the Mediterranean in ancient times. These recipes were popularized in Western Europe by Crusaders returning home. However, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. There is also strong evidence that the ancient Egyptians produced pastry-like confections. These recipes were adopted and adapted over time in various European countries, resulting in the myriad of pastry traditions known to the region, from Portuguese "pastéis de nata" in the west to Russian "pirozhky" in the east. The use of chocolate in pastry-making in the West, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in the 1500s. Many culinary historians consider French pastry chef Antonin Carème (1784-1833) to have been the first great master of pastry making in modern times. Small cakes, tarts and other sweet baked goods are called "pastries." Phoenicia was an ancient civilization in the north of ancient Canaan, with its heartland along the coastal plain of what is now Lebanon and Syria. ... (also spelled filo) Phyllo dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ...

Pastry-making also has a strong tradition in many parts of Asia. Chinese pastry is made from rice, bean curd or different types of flour, with fruit, sweet bean paste or sesame-based fillings. Since the 19th century, the British brought western-style pastry to the far east. Though it would be the French influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong. Still, the term "west cake" (西餅) is used to differentiate between the automatically assumed Chinese pastry. For other uses, see Asia (disambiguation). ... A display case in a Chinese bakery Cake garnished with sliced almonds Chinese bakeries in big cities like Hong Kong, Guangzhou, Shanghai, and across the world in Chinatowns, serve traditional Chinese goods (such as mooncakes, sun cakes, and wife cakes) and western-styled goods with a Chinese influence (such as... Doufu/tofu, or bean curd, is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea_salt derived compound rich in magnesium chloride), or other agents, and then pressing into blocks, similar to the way China in the second century BC, during the Japan in the Nara... Sweet bean paste is a food ingredient used in Asian cuisine. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... The far east as a cultural block includes East Asia, Southeast Asia, Northeast Asia and South Asia. ... Maxims Food Production Centre in Hong Kongs Tai Po Industrial Estate. ...

Types of pastry

These are some of the main types of pastry dough:

• Shortcrust
• SweetCrust
• Phyllo (filo)
• Flaky pastry
• Puff pastry

Shortcrust pastry is a type of pastry often used for the base of a tart or a pie. ... Shortcrust pastry is a type of pastry often used for the base of a tart or a pie. ... Phyllo (also spelled filo) dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ... Phyllo (also spelled filo) dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ... Flaky pastry is similar to puff pastry, the difference being that large lumps of shortening (ca. ... Wikibooks Cookbook has an article on Puff pastry Apple turnover, made with puff pastry In baking, a puff pastry (French: pâte feuilletée; Spanish: hojaldre) is a light, flaky pastry made from dough of the same name. ...

Profession

Those who make pastries professionally are known as either bakers or pastry chefs, depending on whether they produce pastries for a bakery or a restaurant. Bakery foods A baker is someone who bakes and sells bread, cakes and similar foods. ... A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. ... Bakery foods A baker is someone who bakes and sells bread, cakes and similar foods. ... For other uses, see Restaurant (disambiguation). ...

References