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  • Lesson 5: Pastry Production

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    sugarbabegiggles
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    The document provides recipes and instructions for making sweet pastry, frangipan (almond cream), and coconut tart filling. It also includes general kitchen theory on pastry production techniques like pre-conditioning, cross pinning, emulsification mixing, refrigeration, plasticizing, and baking conditions.

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    Sweet Pastry

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    The document provides recipes and instructions for making sweet pastry, frangipan (almond cream), and coconut tart filling. It also includes general kitchen theory on pastry production techniques like pre-conditioning, cross pinning, emulsification mixing, refrigeration, plasticizing, and baking conditions.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    32 views4 pages

    Lesson 5: Pastry Production

    Uploaded by

    sugarbabegiggles
    The document provides recipes and instructions for making sweet pastry, frangipan (almond cream), and coconut tart filling. It also includes general kitchen theory on pastry production techniques like pre-conditioning, cross pinning, emulsification mixing, refrigeration, plasticizing, and baking conditions.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    Lesson 5: Pastry Production

    Sweet Pastry Recipe 7# (P.P.B) x 100% Ingredient Bakers flour Baking powder Salt Milk powder Cake fat Caster Sugar Water -/+ Amount 2000g 140g 6g 140g 290g 290g 1460g 50% 1000g 70g 3g 70g 145g 145g 730g Method Sieve dry ingredients Rub fat through flour by hand Form bay, pour water into bay and mix a smooth paste

    Total weight: Baking temperature: Baking Time: -Instruments-Methods-Results-Outcome-

    Lesson 5: Pastry Production


    Frangipan (Almond cream) Recipe 43# (P.P.B) x 30% Ingredient Bakers flour Baking powder Salt Milk powder Cake fat Caster Sugar Water -/+ Amount 2000g 140g 6g 140g 290g 290g 1460g 50% 1000g 70g 3g 70g 145g 145g 730g Method Sieve dry ingredients Rub fat through flour by hand Form bay, pour water into bay and mix a smooth paste

    Total weight: Baking temperature: Baking Time: -Instruments-Methods-Results-Outcome-

    Lesson 5: Pastry Production


    Coconut Tart Filling Recipe 15# (P.P.B) x 100% Ingredient Bakers flour Baking powder Salt Milk powder Cake fat Caster Sugar Water -/+ Amount 2000g 140g 6g 140g 290g 290g 1460g 50% 1000g 70g 3g 70g 145g 145g 730g Method Sieve dry ingredients Rub fat through flour by hand Form bay, pour water into bay and mix a smooth paste

    Total weight: Baking temperature: Baking Time: -Instruments-Methods-Results-Outcome-

    Lesson 5: Pastry Production

    Kitchen Theory
    Pre-conditioning butter =19.5 * Cross pinning Emulsification mixing slowly add eggs * Refreration and plasticizing Baking conditions Docking

    *Have to prove butter *quite different Proving bread = Time 99 Temp 23 Humidity 80

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