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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Coconut at Lamma Island’s: 南丫島(ラマ島)でココナッツ

Coconuts at Lamma Island’: difference of coconut milk and water. 

南丫島(ラマ島)でココナッツ: ココナッツミルク&ウォーターの違い

Coco à l’île de Lamma: Différence de lait  et et d’eau de coco .

 I am new in HK, so  “Island trip”, means exploring jungle or a desert island, where orangutans and giant spiders may jump on me…  Well,  opposed to my crazy imagination,  Lamma Island (Chinois: 南丫島), (30min ferry from HK central)  is, actualy, a “hippiy” or BOBO beach resort, where Europeans enjoy their quiet, calm, slow life.

香港のセントラルからお船に乗って30分あまりの離島: 南丫島(ラマ島)。名前からして熱帯雨林のジャングル島!オラウータンとかいて、毒クモ、タランチュラとか出てくるかなと期待?していたら大間違い!島はヒッピ〜風の欧米人が香港離島のスローライフを楽しむビーチリゾートなんです。

Je suis nouveau en HK, donc “voyage en île”, signifie l’explorer la jungle ou une île déserte, où les orangs-outans et les araignées géantes peuvent sauter sur moi … Alors, contrairement à mon imagination fou, l’île Lamma est, en fait, la station balnéaire pour les BOBOs, où les Européens qui apprécient la vie calme, calme, vie lente.

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Many visiters also enjoy hiking from North to South in the island, passing through banana & papaya plantations and small local streets.

島を北から南へバナナやマンゴーの木が生い茂るの田舎道を歩くのが、ラマ島ハイキングの醍醐味。

Beaucoup de visiteurs apprécient également la randonnée du nord au sud dans l’île, en passant par les plantations de banane et de papaye et les petites rues locales.

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During hiking, you can find the symbol of south island resort. Coconut! Cut off the top of coconuts, suck the juice directly from coconu. You can picture this so easily.   So,  I tried as 1st time in my life.  To be honest, I don’t like the smell of coconut, like sun UVA cream or shampoo. But, the real coconut does not smell like this  at all. Ah.. the UVA cream is simply the artificial, I see.

散歩道の途中途中で出会うのは、そう これこれ! 生ココナッツにストロー差し込んで飲むって、南国バカンス&スローライフのシンボル(笑)実は私はココナッツが苦手。日焼け止めクリームの”ココナッツ”の匂いが大嫌い。しか〜し、生ココナッツはこういう人工的な匂いは全然しない。当たり前か。。。結構いけるわぁ〜。

Pendant la randonnée, vous pouvez trouver le symbole de la station île du sud. Noix de coco! Vous pouvez le voir si facilement – Coupez le dessus des noix de coco, sucez le jus directement à partir de noix de coco. Pour être honnête, je n’aime pas l’odeur de la noix de coco, comme le soleil UVA crème ou shampooing. Mais, la vraie  coco ne sent pas du tout. Ah … la crème UVA est simplement artificielle, je vois.img_0548

Inside juice is coconut milk or coconut water?

中身のジュースってココナッツミルク? ココナッツウォーター?!何が違うのでしょう。。。

Le jus d’intérieur est le lait de coco  ou l’eau de coco?

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Coconut water is indeed the liquid that is found within young coconut and that I am drinking. As the fruit ages, the water solidifies into the white pulp. Coconut milk is also made from the coconut, by pressing the grated coconut pulp through a filter to extract the milk. The first squeezing produces coconut cream, which is thick like dairy cream.

ココナッツミルクもココナッツウォーターも同じココナッツから採られますが別物です。私が飲んでいるココナッツの中の液体がココナッツミルクではなくジュース。この半透明の水は若いココナッツに含まれていますが成熟するとなくなり、内側の白い部分が厚みを増します。ココナッツミルクはこの白い固形胚乳の部分を煮出したり絞ったりしてできたもの。ココナッツミルクは加工しなければできないんですよ。そしてココナッツミルクのオイル分だけ取り出したものがココナッツオイルになります。

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L’eau de coco est en effet le jus qui se trouve dans les jeunes cocotiers et que je bois. Comme le fruit vieillit, l’eau se solidifie dans le chair blanc. Le lait de coco est également fabriqué  de la noix de coco, en pressant le chair de coco râpée à travers un filtre pour extraire le lait. Le premier pressurage produit la crème de noix de coco, qui est épaisse comme la crème laitière.

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This island is occupied by “organic” “organic””organic”… I bet it attract those who “organic” lovers  & Bobo…
パパイヤの木やバナナの木を見ながら歩くと、島の反対側の外国人リゾートに到着。ここがヒッピー? フランスでいうボボたちの聖地。
Cette île est occupée par “bio” “bio” “bio” … Je parie, il attire les amateurs organiques et Bobo …

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ヒッピ〜リゾートなので、レインボーの絞り柄Tシャツとか、ウクレレおじさん、オーガニックカフェとか充実してる。。。

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Lamma island is not for jungle explorers.

もうちょっと、ジャングル島、無人島、アドベンチャー(冒険)みたいなのが良かった。。

L’île de Lamma n’est pas pour les explorateurs de jungle.

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Lamma Island (Chinese: 南丫島), also known as Pok Liu Chau (Chinese: 博寮洲; ) is  inexpensive 30 min ferry ride from Hong Kong Central Public Piers. Ferries leave Central Pier 4 frequently, as well as from Aberdeen (which is on the south side of Hong Kong Island).

Lamma Island (Chinois: 南丫島), également connu sous le nom de Pok Liu Chau (chinois: 博寮洲;). Ferry à partir de Hong Kong Central Public Piers . Les traversiers quittent Central Pier 4 fréquemment, ainsi que d’Aberdeen (qui est sur le côté sud de l’île de Hong Kong).

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