TAILIEUCHUNG - Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 15

Learning objectives of this chapter include: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use,. | 15 Pies, Tarts, and Fruit Desserts Learning Objectives Explain how to roll out dough and line a pie or tart pan. Explain different ways to top pies and tarts. Describe how to blind bake pie and tart shells. Explain how to work with puff pastry. Explain the techniques for cutting and peeling certain fruits, such as citrus suprêmes. Explain how to prepare strudel. 1 Dust the work surface very lightly to avoid clumps of flour in the dough. Make sure the dough is chilled before rolling. Roll the dough from the center out, lifting and turning as you go. To transfer the dough to the pan, rolling it around the rolling pin and unroll over the pan. Rolling out Dough and Lining a Pie or Tart Pan Dough for pies and tarts should be rolled to 1/8 in/3 mm thick If necessary, massage the chilled dough or work it with the rolling pin until it is a malleable consistency. Lifting and turning the dough will also help to keep it from sticking to the work surface and will reduce the amount of dusting necessary. To lift larger or more delicate pieces of dough, lay the dough over the rolling pin to keep it from tearing. - Particularly delicate or tender doughs may have to be refrigerated intermittently during rolling to prevent that from occurring. Dock the bottom of the crust when necessary to prevent it from bubbling up. Docking is done by piercing the bottom of a crust in order to allow steam to escape during baking; the escape of steam through the holes in the crust helps to keep the dough flat and even. 2 Topping Pies and Tarts Toppings of dough or crumbs are typically used with fruit fillings. Cut steam vents into the top of a double-crust pie to allow steam to escape. Dough can completely cover the top of a pie, or can be cut to make a lattice or other shapes. Crimping the edges of a pie is decorative and seals in the filling. Washes and coarse sugar can be added to the top and edges to help brown the crust. Egg wash, milk or cream wash - Topping a pie or tart helps to prevent the

• Ẩm thực
• Pastry industry
• Pastry baking
• Pastry industry professionals
• Breakfast pastries
• Decor techniques
• Professional baker
• Pastry chef