5 types of Pie Pastry -quiche

5種類のキッシュやパイ生地の違い

パイ生地種類のまとめ  for  Perfect & Foolproof Quiche

5 types of pie pasty

  • Short crust pastry (pâte brisée) no sugar, perfect for savory dishes. It is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. This is used mainly in tarts. It is also the pastry that is used most often in making a quiche. (as in crumbly; hence the term shortcrust), tender pastry.
  • Sweet crust pastry (pâte sucrée,) in which sugar and egg yolks have been added (rather than water) to bind the short crust pastry
  • Sable pastry (pâte sablée) This crust is known as a sweet cookie crust or a shortbread crust. Itis similar of Sweet crust pastry pâte sucrée. But to make a pâte sablée, wet ingredients are creamed together before adding the dry ingredients. Therefore, the texture become sable cookies, “ sandy”,
  • Flaky pastry is a for Americans recipes, (not in French recipe), it expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry.
  • Puff pastry(pâte feuilletée) .Regarded as the ultimate professional pastry, this type is time-consuming but worth making. It is used for savoury pie crusts and as wrapping for meat and poultry, as well as vol-au-vents, cream horns and mille feuilles. Puff pastries come out of the oven light, flaky, and tender.

参照: Wiki Shortcrust pastry, sweetcrust pastry, (Pate Sucree)

pâte sucrée (difference from Pate sucree) par le fait que le beurre est incorporé à la préparation par sablage et non par crémage, c’est-à-dire qu’il est mélangé à froid avec la farine et le sucre. Le beurre entoure ainsi chaque grain de farine et de sucre, ce qui fait qu’après la cuisson les grains ne sont pas totalement solidaires, ce qui donne la texture sablée.Les œufs sont ajoutés avant incorporation de la farine.  Flaky pastry

Puff pastry pâte feuilletée
Choux pastry 
Phyllo (Filo)
Hot water crust pastry

Shortcrust Pastry

This is probably the most versatile type of pastry as it can be used for savoury and sweet pies, tarts and flans. There are several different ways of making shortcrust pastry. (See ‘How to Make Perfect Shortcrust Pastry.’)

Puff Pastry

This is one of the ‘flaked pastries’ characterised by fat and air being trapped between the layers of the pastry dough to give a flimsy, light and crisp finish.

Regarded as the ultimate professional pastry, this type is time-consuming but worth making. It is used for savoury pie crusts and as wrapping for meat and poultry, as well as vol-au-vents, cream horns and mille feuilles (small iced cakes that are filled with jam and cream.)

Flaky Pastry

Used as a crust for savoury pies, sausage rolls, Eccles cakes and jam puffs, flaky pastry is best made in cool conditions and must be chilled during and after making, to prevent the fat content from melting out under cooking conditions.

Rough Puff Pastry

This type is a cross between puff and flaky pastry. It is also good for sausage rolls, savoury pie crusts and tarts and has the advantage of being easier to make than puff pastry, but is as light as flaky pastry.

All three of these flaked pastries need similar care.

  • Handle as little and as lightly as possible
  • Fat and dough content should be of the same consistency and temperature
  • Roll pastry evenly without stretching it or forcing out air
  • Brush with beaten egg glaze before baking

 

Flaky pastry, also known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry. Flaky pastry relies on large lumps of shortening (approximately 1 in or 2.5 cm across) mixed into the dough, as opposed to the large rectangle of shortening in puff pastry.

Choux Pastry

This incredibly light speciality pastry is used in the making of éclairs, profiteroles and cream buns. Air lifts the pastry during cooking to treble in size…all those cream-filled delights.

Filo Pastry

This type of pastry (along with finely shredded kadafi pastry, also from the Mediterranean) is made in very thin sheets and used as a casing for numerous delicate savoury and sweet dishes. Made with high gluten content flour, filo is very difficult to make and needs careful handling because it is such a thin, fragile pastry that dries out quickly. Some people prefer to buy readymade filo pastry, but even that is not easy to use. It must be brushed with oil or melted butter/ghee before shaping and cooking. Samosas are deep-fried with spicy fillings, wrapped in filo pastry, and prawns in filo pastry make popular savoury nibbles. This type is similar to strudel pastry.

Suet Crust Pastry

A traditional, British, pastry used for steamed or boiled puddings, dumplings and roly-poly puddings. Steak and kidney pudding is famously made with suet crust pastry as is spotted dick and treacle pudding.

Made with self-raising flour, shredded suet and for some lighter recipes, fresh white breadcrumbs, suet crust pastry should have a light spongy texture-it is very filling though!

Hot Water Crust Pastry

Moulded by hand while warm and used for raised meat and game pies (like the famous Melton Mowbray Pork Pies) hot water crust pastry is a rich and crisp speciality. Plain flour, salt, egg yolk and lard boiled up with water are the ingredients which, once mixed, kneaded, shaped and rested, can be used to line a hinged tin pie mould, or moulded over a large floured jam jar. Once set, the dough is filled, covered, sealed and decorated before being baked.

Pate Sucree Pastry

As the name suggests, this pastry is French. It is a sweet pastry that incorporates sugar and egg yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp pastry that melts in the mouth.

These are a few of the basic pastry types. Making pastry is not difficult and with attention to a few important details like:

  • correct fat to flour ratio-roughly half as much fat to flour
  • add water carefully and slowly, preferably from the fridge
  • handle pastry as little as possible
  • avoid over-flouring the rolling pin and board
  • always preheat the oven to the recommended temperature

you will be making pies, puddings and parcels with confidence.

Reference:

http://www.learncooking.co.uk/types-pastry.html

How To Make a Foolproof Quiche

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Good Old-fashioned Pancake with TOFU 豆腐の手作りホットケーキ

The special breakfast for the Valentine’s Day.    Let’s make a homemade pancake.

バレンタインの朝ごはんは何かスペシャルなものから始めたい!ってことでホットケーキ🥞を焼きました!

Le petit-déjeuner spécial pour le jour de Saint-Valentin.  On va fair  une crêpe american (Pancake)  a la maison.

Tofu Thick Pancake 1

Guess what?  No one notices I added TOFU in it.  The result is actually better.  Addition Tofu to wheat flour results in obtaining soft, puffing and springy palate feeling, plus extra protein and less calories.

実はこれ、豆腐が入っているんです。絶対わからない〜。 いつもの小麦粉ホットケーキとの違いは、断然にもちもち感が増えて、分厚く焼けるので、絵に描いたようなホットケーキが焼けます。 豆腐の匂いなんてゼロ。 栄養的には、たんぱく質も増えるし、カロリーも半減するので嬉しい結果。

Personne ne remarque que j’ai ajouté TOFU dedans. En fait, le résultat est vraiment meilleur. Ajout de tofu à la farine de blé pour obtenir une sensation douce, soufflante et souple, plus de protéines et moins de calories.

No need to buy commercially available “Pancake Mix”. You can make it by yourself. The Tip to make a thick pancake, do not add too much liquid /milk.

ホットケーキミックスも自家製。牛乳は少なめで生地がボタ~っと落ちるぐらいが分厚いホットケーキを作るコツ。

Pas besoin d’acheter “Pancake Mix” disponible dans le commerce. Vous pouvez le faire par vous-même. L’astuce pour faire une crêpe épaisse, n’ajoutez pas trop de liquide / lait.

Tofu Thick Pancake 2

Homemade Good-Old-Fashion Pancake Mix:

  1. Add 1 tbs of cornstarch, 2 tsp baking powder, 1 /2 tsp salt, et 40g of white sugar, et finally, add sifted all-purpose flour. Total weight is 200g of pancake mix.
  2. Mix 150g of silky Tofu and 1 egg very well until very smooth. Then, add 50ml of milk. Add the pancake-mix, mix well until smooth, if it is too little liquid, add 2tbs of milk.
  3. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cover with lid, and keep moisture inside of frying pan. Brown on both sides and serve hot.

ホットケーキ4枚分

自家製ホットケーキミックス*150~200g
豆腐 絹 半丁150gぐら)
1個
牛乳 豆腐 50ml +調整 大さじ1〜3
  1. ボールに豆腐を入れしっかり潰しながら混ぜます。そこに卵を割り入れて泡立て器で豆腐の粒がなくなり滑らかになるまで混ぜる。
  2. 1の中にまず牛乳を50ml入れてさらによく混ぜる。
  3. ホットケーキミックスをいれて混ぜ合わせます。おそらくまだ硬いので残りの牛乳を少しずつ入れる。ボタボタ落ちるぐらい。
  4. フライパンに油を薄く引いて、必ず温めてあら、生地を流し入れ蓋をして弱〜中火でじっくり焼きく。焼き色が付いたらひっくり返し、蓋をして裏面も焼けたら出来上がり。
自家製ホットケーキミックス 材料 (200g)
 砂糖40g+ひとつまみ+ベーキングパウダー小さじ2*コーンスターチ(なければ片栗粉)大さじ1+
薄力粉を足して、合計200gになるまで。 よく混ぜて出来上がり。

Crêpe américaine épaisse maison

  1. Ajouter 1 cuillère à soupe de fécule de maïs, 2 cuillères à café de levure chimique,, 1/2 cuillère à café de sel, et 40 g de sucre blanc, et enfin, ajouter la farine  tamisée. Le poids total est de 200g de crêpes-mix.
  2. Mélangez 150 g de tofu soyeux et 1 oeuf très bien jusqu’à ce qu’il soit très lisse. Ensuite, ajoutez 50 ml de lait. Ajouter le crêpe-mix, bien mélanger jusqu’à consistance lisse, si c’est trop peu liquide, ajouter 2 cuillères à soupe de lait.
  3. Chauffer une plaque chauffante légèrement huilée ou une poêle à frire à feu moyen. Versez ou ramasser la pâte sur la gauffreuse, en utilisant environ 1/4 tasse pour chaque crêpe. Couvrir avec le couvercle et garder l’humidité à l’intérieur de la poêle. Cuire sur les deux côtés et servir chaud.
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