Pastry Research
- If These Aren’t followed, the pastry will come out wrong
- You should use chilled water to make the pastry easy to handle
- You should rest the pastry because the gluten makes the pastry shrink if it’s too warm
- You should use plain flour to avoid a cakey texture
- Use hard margarine so that the pastry is easy to handle
- Don’t knead as it forms gluten in the pastry
- If the ingredients are too warm then the pastry will shrink
Ingredients
Equipment
- Palette Knife
- Fork
- Scales
- Sieve
- Bowl
- Spoon
- Baking Tray
Time Plan
- Collect Equipment and ingredients, wash hands and put on apron
- Weigh all the ingredients to the right amount
- Sieve the plain flour into a bowl and add the fat
- Rub the fat into the lour
0. 20 add the chilled Water bit by bit and mix gently with your hands to make firm dough
0. 25 Wrap the dough in cling film and let it rest in the fridge for roughly half an hour
0.55 When the dough is removed from the fridge make sure it is easy to roll out, if not, then leave it in the fridge for another 10 minutes if it is soft then roll it out
1.00 Cut out roughly 10 round shapes for the pie base and lids
1.15 Grease a baking tray, put 5 of the round pieces on the tray and add two pieces of apple to the dough circles to create a lidless pie
1.25 Add the 5 remaining dough pieces as lids to the pies and seal them shut with a fork.
1.30 Put the pies in the freezer for 24 hours
(Carrying on counting the 24 hours as 5 minutes)
- Take the pies out of the freezer for 2 hours to defrost
- Now the pies are ready to be put into the oven, bake for 20 minutes
3.55 Let the pies cool for 5 minutes
4.00 Carry Out the sensory evaluation
Evaluation
Sensory Evaluation
Comparison
As the table shows, the most favoured was the sunflower pastry. This was because it had a good flavour, taste and texture whereas the others were pretty bland. The control, which is the one used in pastry making was the least favoured as it had no taste or flavour. The control was the easiest to make the make the pastry with, but the sensory evaluation showed that it was by no means the best. The olive pastry was also favoured in some cases because its sweetness gave it a good taste and aroma. The sweet flavour of the olive spread was much better than the dry control and low fat pastries. The low fat pastries were dry and tasteless like the control, but they were soft in the middle which was quite pleasant. Overall, the control was bland in comparison with the others, however, its appearance was nice, as it was golden brown. In comparison, the low fat pastry looked like most like the control and tasted most like it. The sunflower and olive had similarities in taste and appearance. These were very different from the control and low fat pastries in appearance and taste. Overall, the control was the least favoured and the sunflower pastry was the most. However, we were looking for a golden brown colour and a short, crumbly texture, which we found in the control.
General Evaluation
Evaluating the spread’s differences
Looking at the table, it is proven that using the control is the best way to make pastry, as it isn’t soft, smooth or sticky and it always comes out firm which is how a pastry should be. The sunflower was also quite a good way to make pastry as it wasn’t too hard. The olive and low fat weren’t too good as they were time consuming, and the pastry was always either, too soft, smooth or sticky which is the opposite of what is wanted. A pastry should be made following the control procedure. In this, if you compare the control to the others, it was the most different. The low fat and olive pastries were quite similar because they were both sticky and soft, these were the hardest to make the pastry with. Also, if we look at the outcome and our wanted pastry, the one that matched it most was the control as it was short and crumbly. If we exclude the taste, the control was the best and it was the easiest to make in comparison to the rest of the pastries.