Victoria University College

Manawatu Times, Volume 61, Issue 288, 5 December 1936, Page 14

Victoria University College

SABAH ANNE EHODES FELLOWSHIP IN HOME SCIENCE PASTEY MAKING If we know something of the principles involved, the proportions to use, the actual method of preparation and the temperature at which to bake it, we should be able to prepare a light, tender pastry. There are three types of pastry —short, flaky and puff (the former two were mentioned last week) and below aro the proportions to use in making each: Short: lib sifted flour, Jib fat, 1 teaspoon salt. Flaky: lib sifted flour, Jib fat, 1 teaspoon salt. Puff: lib sifted flour, lib fat, 1 teaspoon salt. The shortness and crispness of the crust depends upon the relative amounts of fat and-flour employed,,but it is upon the form of fat used that the actual type of crust depends. Lard alone gives a tender crust, characterised by a soft crumbliness. Butter gives a crisper, tougher, moro flaky pastry than does lard, and has a better appearance when cooked and also a fine flavour. Dripping gives a crisp, harder pasto and is generally used in combination with one of the other fats, but can be used quite satisfactorily by itself. The most satisfactory fat for general use is a mixture of lard and butter, because it gives a crust which combines tho flakiness, good appearance and flavour of a butter paste with the tender crumbliness of one made with lard.

To Make Puff Pastry: In making puff pastry’, butter alone is used and this must first be washed and kneaded in a bowl under a running cold water tap till soft and waxy, in order to wash out all the salt and buttermilk and render the butter pliable and of the same consistency as dough. It is then worked with a wooden spoon till free of water and made up into a square pat ready for use. The flour and salt aro then sifted together and mixed to a stiff dough. If possible, let this stand for about 15 mins, in a cool place, then roll it into the shape of a rectangle. Next comes the business of folding. I will give it in tabulated form:—

1. Place the pat of butter in the centre of the lower half of the rectangle. . 2. Fold the upper half over, so as to enclose the butter pat and leave two ends which can be lapped one over and one under the hidden pat of butter — really just like wrapping up a parcel. 3. *AII edges are then carefully presed together to enclose the air, and the paste is then put away to chill be-' fore being rolled out. After cooling, the dough is returned to the board and turned half round so that rolling takes place in the opposite direction from before and the whole process is repeated. This manipulation of the paste—folding and rolling—is known as "giving it one turn” and is repeated six times with a period for cooling between each turn, and before rolling each time press it gently with the pin to divide the fat and break up the enclosed air into small bubbles.

Bake in a very hot oven (500 degrees Fahrenheit). Set near the bottom and protect the top of the pastry from the heat till it has attained its full height. When it is browning, lower the temperature; after being cooked the •mstry rises in layers which extend right throughout the paste, and large air bubbles are evident —this is due to the method of folding which does not break the continuity of fat layers. However, as pull pastry is a fancy paste and extremely rich, it is used only on special occasions.