Pastry

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and/or eggs. Small tarts and other sweet baked products are called "pastries."

Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties.



Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. 

This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers of folds.

Sumber ; Wikipedia

Amacam boleh faham? mesti boleh kan =) secara asasnya pastri ini macam doh untuk buat produk yang berbakar. Kalau doh pastri ini digoreng memang tak jadi, makan minyak! Kalau ada produk pastri ini mesti dibakar. Itu asas pastri la. Lepas itu, pastri ini bila dah dibakar, tekstur dia ringan, rapuh, banyak rongga tapi cukup untuk tampung isi pastri itu. 

Ini lebih kurang maksud pastri =) pastri ini pulah ada banyak jenis. Ada puff pastry, shortcrust pastry, flaky pastry, choux pastry dan phyllo. Setiap satu pastri ini ada beza dia. Nanti saya cerita lebih lanjut la ye. =)