Apr

16

Looking for the recipe for cream puffs then these are a treat. Use choux pastry and follow the method below. Delicious…

Ingredients: 

100 g (4 oz) Choux pastry
Cream
Icing sugar

Method: 

Preheat the oven to 220°C, 425°F, Gas mark 7.

Place the choux pastry into a piping bag with a 1.5 cm nozzle.

Grease a baking sheet and run it under the cold tap, leaving film of water on tray.

Pipe rounds on to the tray.

Cover with another deep tin (e.g. roasting tin) and bake in the hot oven  for 30 minutes.

Remove from baking tray and make a slit down one side and allow to cool.

When cold fill the puffs with whipped cream and dredge with icing sugar.

Serve immediately.

Apr

15

Searching for the basic recipe for Hot Water Crust Pastry then this is it. Use this to make special small meat pies.  

Ingredients: 

225 g (8 oz) Plain Flour
2.5 ml spoon salt (½ tsp)
100 ml (4 fl oz) water
75 g (3 oz) lard
egg yolk

Method: 

Mix flour and salt in bowl, make a well in the centre.
Boil water and lard together, add quickly to the flour mixture. Mix rapidly with a wooden spoon.
Knead with hands until the dough is soft and pliable.
 

Apr

14

Uses Choux Pastry

Ingredients: 

100g (4 oz) Choux pastry 
Cream
Chocolate or glace icing

 Method:

Preheat the oven to 220°C, 425°F, Gas mark 7. 

Place choux pastry into forcing bag with a 1 cm nozzle.

Grease a baking tray, then run it under the cold tap, leaving a film of water on tray.

Pipe the mixture into 7 cm (2½) lengths.

Bake in a the hot oven for 20 minutes.

Make slit down one side of each eclair and leave them to cool.

Fill the eclairs with whipped cream and then coat them with Milk Chocolate Icing or Glace Icing.

Apr

11

Choux Pastry

April 11, 2007 | Leave a Comment

Choux Pastry comes originally from France.  Several recipes, such as Eclairs, still retain their French names. This pastry is easy to make and produces light, attractive shapes of crisp texture, suitable for both sweet and savoury recipes.

Plain flour is used, since the eggs and air introduced at the beating stage provide the raising power. A wet baking sheet used in recipes produces steam to help the raising action.

To make 100g (4 oz) 

Ingredients:

50g (2 oz) butter or margarine
150 ml (1/4 pint) water
100 g (4 oz)  Plain Flour
3 medium eggs, lightly beaten

Method:

Place fat in the water and melt over gentle heat, then bring to boil.

Remove from heat and stir in flour, making sure that the water is boiling before adding flour.

Return to heat, stirring until mixture forms a ball in middle of pan.

Transfer to a large bowl to cool.

Lightly beat the eggs then thoroughly beat them into the cooled mixture, a little at a time with a wooden spoon or electric whisk.

Use in recipe immediates.
  

Apr

8

Suet Pastry

April 8, 2007 | Leave a Comment

See also Pastry Basics for basic background information on successful pastry making.  

This is the most English of all pastries. Suet Pastry can be used in a great variety of dishes:

Example of Individual Basin Pudding Sweet and savoury basin puddings:

Dumplings,

Roly Poly Puddings and

Baked Pastry Dishes.

When it is steamed or boiled it should have a light spongy texture and when baked it makes a very crisp light pastry.

Suet Pastry is quick to make and at its best when freshly baked.

Ingredients:

225 g (8 oz) Self Raising Flour
pinch salt
100 g (4 oz) Shredded Suet
cold Water to mix

Method:

Mix flour, salt and suet in a bowl.

Add sufficient cold water to make a pliable dough.

Turn the dough on to a floured board and knead lightly.

Allow to rest for a few minutes before rolling out.

  

Serving suggestion:

Mince Meat Pudding

Suet Pastry Pudding Serving

 

Apr

5

Puff Pastry

April 5, 2007 | Leave a Comment

See also Pastry Basics for basic background information on successful pastry making.  

This pastry has a crisp light layered texture which is made by rolling and folding to trap the air between the layers of dough. Puff and Flaky Pastry are interchangeable in use. as they are similar in texture. Puff is quicker and easier to make than Flaky as the fat is added by a different method.

Ingredients:

225 g (8 oz) Plain Flour
pinch salt
150 g (5 oz) lard and margarine
Cold water to mix

Method:

Mix flour and salt, add fat cut into small pieces.

Stir in with a knife (do not rub in). Mix to a stiff dough with water.

Roll out on a floured surface to a narrow strip.

Fold in three. give a quarter turn so one of the open ends is towards you and roll out again. Do this three times in all.

Cover pastry and leave to rest (about 15 minutes) then roll into desired shape.

In hot weather allow pastry to rest for 20-30 minutes in a refrigerator or cool place before use.

Always take care to roll away from you and do not break the air bubbles that will rise.

Apr

4

 Lining the pudding mold or basin with pastry

There are probably a few methods for lining a basin or mold with pastry. I have looked at it and set out two methods below. The first measures the basin across its centre to allow you to create a circle the right size. In the second I suggest you can use a plate that is about one and a half times larger than the diameter of the basin or mold to draw your circle.   

Measured Method: 

Measure over the centre of the mold or basin using string. Cut the string to the length. 

 measure large basin
determine radius Fold the string in half and set the compass to that length.
On a sheet of paper draw a circle with the compass and then cut out the circle. draw circle
cut out segment Cut a quarter segment out of the circle. This shape can now be used as a template for your pastry.
Approximation Methods:
Approximation To cut the pastry lining for a 2 pint pudding basin, choose a plate that is about 1½ times the diameter of the top of the basin (large dinner plate).
Approximation for Small Mold To cut the pastry lining for a small individual pudding mold, choose a plate that is about twice the diameter of the top of the mold (e.g. side plate or tea plate).

Apr

3

Flaky Pastry

April 3, 2007 | Leave a Comment

Flaky Pastry

Flaky Pastry calls for a little more care and trouble in making than Rough Puff Pastry, but for special pies and pastries, the beautiful light, crisp crust is well worth the time spent. Cool working conditions and skill with the rolling pin are both important.The object is to incorporate thin layers of fat between thin layers of dough and encase as much air as possible. When placed in a hot oven, this air expands and lifts each thin layer of pastry separately. The dough is more ’sticky’ than Rough Puff Pastry and more flour is needed for rolling out. Brush off surplus flour before folding to maintain the recipe balance. Before rolling, lightly seal edges of folded dough with rolling pin so that the fat does not burst through. To glaze, brush over the surface of the pastry, not the sides, as this will prevent rising. Always bake in a very hot oven.

Ingredients: 

225g (8oz) Plain Flour
Pinch Salt
175 g (6 oz) fat, butter or margarine and lard mixed
squeeze lemon juice (optional)
100 ml (4 fl oz) cold water (approximately)

Method:

Mix flour and salt in bowl.

Blend fats together and divide into four portions.

Rub one portion of fat into flour, add lemon juice and enough cold water to form an elastic dough. using a round bladed knife.

Turn out on to a well-floured surface and roll out into a rectangular strip. Brush off surplus flour.

Cover two thirds of pastry rectangle with another portion of fat, dotting over the surface in knobs.

Fold the pastry into three bringing the end without fat to the centre. then folding down the other third.

Press together pastry edges with fingers or rolling pin, give pastry half a turn, so that the folds are left and right, and roll
out lightly.

Repeat the process twice more. Roll out again and fold up. Leave in a cold place for I hour before use.
 

Mar

25

Searching for a delightful tasty round bun then why not try this out. Uses a sweet yeast dough. Add the dried fruit and bake for about 15 minutes. Recipe includes hot cross bun details. Serve warm or cooled spread with butter. Delicious! Makes up to 8 buns.

Ingredients:
250g (8 oz) Sweet Yeast Dough
1 x 5ml spoon (1 tsp) mixed spice
25g (1 oz) sultanas
25g (1 oz) currants
25g (1 oz) chopped mixed peel

Method:

Make dough (see below for recipe) adding fruit and peel at stage 2.

Divide dough into 8 equal pieces. Shape into buns.

Place on a greased baking tray, leave in warm place until doubled in size.

Optional: Make crosses, either by cutting the tops with a knife, or make a smooth paste with flour and water and pipe across each bun.

Bake in hot oven 220°C, 425° F, gas mark 7 for 15-20 minutes.

Brush with a hot sugar glaze (see below for recipe) whilst still warm.

OPTIONAL SWEET YEAST DOUGH:

250 g (8 oz) Basic Recipe

Ingredients:
250g Plain flour (8 oz)
Pinch of salt
25g (1 oz) sugar
50g (2 oz) margarine
1 egg
100ml (4 tbsp) warm water
3 x 5ml (2 tsp) spoons dried yeast +1 x 5 ml spoon sugar (1 tsp)

Method:
1 Reconstitute the dried yeast in the warm water and sugar.
2 Mix flour, salt and sugar in a bowl.
3 Rub in margarine.
4 Add yeast liquid and beaten egg to flour, knead well.
5 Leave to rise in a warm place for 45-60 minutes.
6 Turn dough on to lightly floured surface and knead again lightly.
7 Shape and bake as required.

TO MAKE SUGAR GLAZE

Ingredioents:

30ml (2 tbsp) milk 
30ml (2 tbsp) water
2 x 15 ml (2 tbsp) spoons sugar 

Method:

Place all the ingredients into a saucepan and heat gently until the sugar dissolves.

Boil for 2 minutes, use while hot.

Mar

1

Pastry Basics

March 1, 2007 | Leave a Comment

Searching for information and ideas on making pastry? For Shortcrust Pastry, Suet Pastry, Rough Puff Pastry and Flaky Pastry there are a few basic rules to achieve successful pastry making: 

  • Keep pastry cool. 
  • Handle pastry lightly. 
  • Bake pastry at correct oven temperature for the recipe.

    •  

    Important Detailed Notes: 

    Quantities of pastry are usually expressed as quantity of flour used, for example  225 g (8oz) of Shortcrust Pastry is the amount of pastry made using 225 g (8oz) of flour and is not the total weight of the ingredients.

    The weight of the fats used should total half the weight of the flour.

    To help you produce the best results: 

  • Keep your hands cool - use a cool pastry board or worktop.
  • Use water as cold as possible .
  • Use the fingertips, as they are the coolest part of the hands.
  • Lift the flour well out of the bowl to incorporate as much air as possible when rubbing in the fat - try to incorporate as much cold air as possible so that in baking this air expands and produces light pastry. In Shortcrust Pastry this is done by rubbing in and light handling, and in Rough Puff and Flaky Pastry the air is incorporated by folding and rolling.
  • Always mix pastry ingredients with a round bladed knife.
  • Add water gradually, a little at a time, to achieve the correct consistency for each type of pastry.
  • Avoid adding more flour after the water is added.
  • Dust rolling pin with flour and work lightly to prevent sticking.
  • Roll out quickly, always rolling away from you and not from side to side.
  • Turn the pastry, not the rolling pin.
  • Avoid stretching the pastry as this causes shrinkage in baking.
  • Roll evenly and do not roll over the ends of the pastry.
  • Pies, tarts, pastries and turnovers should be brushed over with a suit-able glaze before baking.
  • Always bake in a hot oven and for rich pastry a very hot oven.

    • There are two additional types of pastry are made by completely different methods, these are Hot Water Crust Pastry and Choux Pastry. Methods for these will be covered in the appropriate recipe.

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