Pastries are primarily made from a stiff dough of flour, fat, and a small amount of liquid, such as water. The type of flour and fat, along with their proportions and how they’re mixed, determine the final texture, whether flaky, crumbly, or short. Ingredients like salt, sugar, and flavorings can also be added to sweeten or flavor the dough for sweet or savory pastries.
- Flour: The base ingredient, typically wheat flour, which provides structure and strength.
- Fat: A significant component that coats the flour particles, preventing excessive gluten development and contributing to a flaky or crumbly texture. Common fats include butter, shortening, or lard.
- Liquid: Usually water, it binds the flour and fat together to create the dough.
- Salt: Added for flavor to the dough.
- Fat:
When mixed with flour and water, fat creates a barrier that prevents water from hydrating the gluten in the flour, thus preventing the pastry from becoming too chewy.
- Steam:
During baking, the water in the dough turns to steam, which expands and lifts the layers of fat-coated flour, creating flakiness.
- Gluten:
The right amount of gluten, developed by the water and flour, is necessary to hold the pastry together, but too much gluten results in a tough, chewy texture, notes Yorkshire Handmade Pies.
Different pastry types, such as shortcrust, puff, choux, or filo, are distinguished by their unique ingredient ratios, techniques, and uses. The type of pastry determines its final texture, from the tender crumb of shortcrust to the airy layers of puff pastry.
