Guidelines for Making Pastry and Baking Blind (Junior Cert Home Economics): Flashcards
📚Flashcards
Practise the cards
14 cards from this deck
ShowHide
Practise the cards
14 cards from this deck
Effect of too much flour in pastry
Effect of too much flour in pastry
Makes pastry tough
Why keep pastry ingredients cold
Why keep pastry ingredients cold
Prevents greasy texture
Methods to introduce air into pastry
Methods to introduce air into pastry
Sieve, rub in, roll, and fold
Why minimise handling when making pastry
Why minimise handling when making pastry
Reduces fat melting, prevents greasiness
Effect of too much water in pastry
Effect of too much water in pastry
Makes pastry sticky
Why chill pastry before rolling
Why chill pastry before rolling
Relaxes gluten, easier to roll, prevents shrinking
Correct oven temperature for baking pastry
Correct oven temperature for baking pastry
200°C
What is baking blind
What is baking blind
Pre-baking a pastry case without filling
Purpose of baking blind
Purpose of baking blind
Ensures pastry doesn't become soggy with filling
First step when baking blind
First step when baking blind
Prick the base with a fork
What to cover pastry with when baking blind
What to cover pastry with when baking blind
Greaseproof paper filled with rice or baking beans
Initial baking time & temp for baking blind
Initial baking time & temp for baking blind
15 minutes at 200°C
What to remove after initial blind baking
What to remove after initial blind baking
Paper and beans
Extra baking time after removing beans
Extra baking time after removing beans
5 minutes