ART OF PASTRY MAKING

Waikato Times, Volume 127, Issue 21248, 19 October 1940, Page 18 (Supplement)

ART OF PASTRY MAKING

THE SECRET OF SUCCESS Possessing a light, cool hand for pastry making is an asset, but it is not. as some imagine, the secret of success in this branch of cookery. Indeed, the light hand does not go far unless the different methods of pastry making are clearly understood and followed out. Perfect pastry requires the best shortenings. The lightness depends on the -amount of air enclosed and the expansion of air in the baking. Pastry varies in degrees of richness, from plam past it containing half the amount of fat. as of flour, to rich and puff pastries containing increasing amounts. As fats increase, so does the method change. The object of pastry making is to have small particles of fat coated with flour, and. as steam is the chief leavener. a certain amount of moisture is required. It must be remembered that too much liquid makes a hard, brittle paste. On the other hand, with too little liquid, tlie flour and fat do not stick together, the pastry is crumbly and not l igiit when baked. Puff Pastry Sift 8 oz plain flour with a good pinch of salt. Rub in 1 oz of butter or margarine. Wash well 7 oz of butter in ice-cold water, then gently squeeze out all the water and form into a neat, square pat. Add 1 teaspoon of lemon juice to threequarters of a cup of ice-cold water; make a bay in the centre of the flour, add water gradually, and make the paste the same consistency as the butter. Knead well until smooth and elastic. Roll out on a lightlyfloured board until the paste is three limes the size of the butter. Place the butter in the middle of the paste, fold the halves over, covering the butter completely. Press ends with rolling-pin to keep the air inside. Allow the paste to stand in a cold place for 15 minutes, then gently press out. taking care not to press the butter out. Roll out and again fold in three. Allow to stand for another 15 minutes. Repeat this operation seven times in all. When rolling the paste, always turn threequarter way round: tnat is to say, have the rough ends in front of you, to keep the paste as even as possible, otherwise the layers will not be uniform. Bake in a hot oven for five minutes, then reduce the heat gradually down to moderate. Rough Puff Pastry Sift 8 oz plain flour with a pinch of salt. Cut (3 oz of butter into pieces the size of a walnut, add to flour without breaking. Make a well in the middle, add about threequarters of a cup of ice-cold water gradually and half a teaspoon of lemon juice. Form into a stiff paste without breaking up the butter. Roll out into a long sheet, fold in three, press the ends so as to retain any air between the folds. Turn the pastry and roll again. Repeat this process four times, allowing the paste to rest for 15 minutes between each roll. The object of keeping the paste cool is to have the butter and flour in layers the same as puff pastry. Roll out thinly and use for pies, tartlets and turnovers. Cheese Pastrx' Sift 6 oz plain 'flour, salt, and cayenne to taste. Rub in 4 oz of butter or other shortening, add 6 oz grated cheese (dry), 2 egg-yolks mixed with one teaspoon lemon juice and about 2 dessertspoons of cold

water. Form into a stiff dough knead a little, then roll out and use for biscuits, straws, etc.