2848324
Description
Mind Map by Holly Bamford, updated more than 1 year ago
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Created by Holly Bamford
over 9 years ago
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Pastry
- Types of pastry
- Flaky
- 3/4 fat to flour
- 200g flour
75g butter
75g lard
- 200g flour
75g butter
75g lard
- Rub all fat in and then fold
- 3/4 fat to flour
- Shortcrust
- Half fat to flour
- 200g flour
50g butter
50g lard
- 200g flour
50g butter
50g lard
- Rub all fat-don't fold
- Half fat to flour
- Rough Puff
- 3/4 fat to flour
- 200g flour
75g butter
75g lard
- 200g flour
75g butter
75g lard
- Rub half fat in then put
rest between layers
- 3/4 fat to flour
- Flaky
- Key stuff
- Rubbing in
- Gluten
- 200*C
- Shortening
- Rubbing in
- Ingredients
- Flour
- Gluten
- Bulk
- Gluten
- Fat
- Butter
- Colour and flavour
- Saturated fat
- Colour and flavour
- Lard
- Shortening
- Unsaturated fat
- Shortening
- Coats flour
- Prevents contact
with water
- Creates crumbly texture
- Creates crumbly texture
- Prevents contact
with water
- Butter
- Water
- Activates
gluten
- Binds
- Activates
gluten
- Lemon juice
- Helps gluten
- Helps gluten
- Sugar
- Sweetener for
sweet pastry
- Sweetener for
sweet pastry
- Flour
- Finishing techniques
- glazes
- appricot
- egg
- arrowroot
- appricot
- Lattice
- Crimped edges
- glazes
Media attachments
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