can you have give me an idea.......?

Question

How to do a good pastry cause i fail it evrytime,i have few recipe of it but still fail it,sometime its to thin and sometime its to thick and when its cook it dosent look like a pastry because it is to hard to cut.Thank you!

Answer 1

PASTREY TIPS:
* Cold ingredients produce the flakiest crust. Be sure to use very cold fat. In warm weather, it helps to chill the flour ahead.

* Cut the fat in until your mixture resembles small peas or gravel. The more you incorporate the fat past that point, the less flaky your crust will be.

* If you are making a double crust pie, it helps to have a little extra dough for the bottom crust. Divide the dough in two, making one part slightly larger than the other.

* Pastry handles better when chilled than at room temperature -- 30 to 40 minutes in the refrigerator before rolling is usually sufficient.

* You can chill pastry in the refrigerator for longer than 40 minutes -- up to 2 or 3 days if it is wrapped well. If you do store it this long let it sit at room temperature for 5 or 10 minutes before rolling to allow the dough to become more pliable.

* Roll your pastry on a sheet of lightly floured wax paper. Invert the pastry right over the pan, or filling, and peel the paper off.

* You can patch tears in pastry by pinching or pressing it back together. Large gaps can be patched with trimmings cut from the overhanging dough.

* Don't stretch the pastry when you are lining a pie pan with the bottom crust. Rather, ease the pastry into the pan, gently tucking it into the bottom crease.

* For added luster, sparingly brush your top crust with cream just before baking. In addition, you may sprinkle a large pinch or two of sugar over the top for an extra bit of sweetness.


Flakiness is the chief attribute of well-made pastry--and the most elusive, which is why so many people buy their pastry at bakeries and coffee shops rather than making it at home. Buying pastry also lets you plead ignorance to the fact that a recipe for making a dozen Danishes includes at least half a pound of butter.

But the butter and the flakiness are intricately connected. With all that fat, the pastry is going to be quite tender no matter what you do to it. But the butter, rolled carefully into the dough, is also what makes it flaky. And even then, it won't necessarily separate into those delicate, toothsome layers unless you handle it carefully, with a cool hand, a cool kitchen, and, ideally, a marble pastry board (marble stays several degrees colder than the air around it).

Once you've mastered the technique, homemade pastry fun and delicious. It's hard to beat the scent and flavor of homemade Danish straight from the oven. Below are tips for making both Danish and puff pastry. If you're intimidated by the thought of all that butter and rolling out, try making choux pastry, the pastry of chocolate eclairs and cream puffs. It's an egg and butter batter that's beaten, not rolled.

Danish and Puff:

Danish and puff pastry are made from similar techniques, but Danish is made from a yeast dough and puff contains no rising agent but steam. When baked, the butter worked into the layers of dough gives off moisture, and the resulting steam causes the thin layers of dough to puff and rise. Danish dough rises because of the yeast as well as the steam, but the layers of butter help separate the dough into the tender flakiness that distinguishes good Danishes. The technique of rolling in the butter is the same for both doughs, however. Start with dough that has been chilled at least 20 minutes and cold butter. (If the kitchen is warm, chill the dough between rollings as well.)

On a well-floured work surface, roll the chilled dough into a large rectangle, about 12 by 18 inches. (Dust your board and rolling pin with flour as needed throughout to prevent sticking.) Dot a third of the cold butter over the entire surface and then fold the dough in thirds, like folding a letter. Roll out to 12 by 18 inches again, dot with a second third of the butter, fold and roll. Dot with remaining butter, fold, and roll again. Fold the dough a fourth time, without butter, and roll, and then repeat once more if desired. Divide dough in half and wrap in plastic wrap. Chill until ready to use.

Choux:

You can, of course, beat the eggs into choux pastry by hand, but you'll get a far more tender final texture if you beat them in well with an electric mixer. Choux is made by boiling water and butter together, then adding flour. For best results, dump the flour in all at once, and beat quickly until the mixture begins to pull away from the sides of the bowl and form a ball. When this happens, begin adding the eggs one at a time. It's very important that each egg be fully incorporated before you add the next. The pastry will still be quite hot when you beat in the eggs, and it helps the final product if your eggs are at room temperature before you begin making the pastry. Choux will seem rough and unmixed as you add the eggs, but beat each time until it's smooth again, and only then add the next egg. For 4-6 eggs, the process can take up 15 minutes or so--and that's with an electric mixer. Don't rush choux pastry.

Answer 2

Pie crust, I assume that's what your talking about, must be handled carefully.
I use a food processor to cut the butter into the flour. Use ice water and bring the dough together carefully with your hands. There are rolling pins with guides on the ends to make a uniform thickness in your rolled pastry. I have a couple of good crust recipes on my website, please come and take a look!

Answer 3

Pie crusts are tricky. Use a food processor, cut frozen butter into small cubes and pulse till you get a corn meal consistency. Add a little cream cheese or sour cream at this point to make it more tender. Chill the dough before you roll it out.

Answer 4

pastry is an exact science so you have to make sure that you are following the recipe exactly as it is written. Also don't over mix it will make pastry tough

Answer 5

When you add the liquid, add slowly and stir with a fork. The dough should still be loose. Form the dough in a ball with your hands. Roll it out on a floured surface. It's okay if is slightly dry and you may have to piece it together. The reason yours is tough is you added too much liquid and worked the dough to much. It's hard to explain - don't handle it very much. you don't want it to be a firm dough.

Answer 6

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Answer 7

try a local bakery and ask if they will give you a recipe?

Answer 8

sorry,no idea