PASTRY MAKING PART 3 KSHS 2 000 PUFF

PASTRY MAKING PART 3 KSHS 2, 000

PUFF PASTRY Ingredients Ø Flour 500 gms Ø Water (cold) 300 ml Ø Salt to taste Ø Margarine 30 gms Ø Puff pastry margarine 250 gms Procedure Ø Sieve the flour Ø Mix flour, salt, margarine and cold water to a homogeneous mass N/Bdo not over handle to avoid hardening the dough Ø Let it rest for 10 minutes on the bench Ø Make the pastry margarine plastic Ø Cut the dough at the center and put the pastry margarine cover it and roll the dough as you fold three times Ø Let it rest for 40 minutes

SUGAR SHELLS Ø Cut using a round cutter Ø Sprinkle sugar on top Ø Bake at 230 degrees for 20 minutes JAM TURNOVER Ø Cut into square the puff pastry Ø Put jam at the center and cover it into a triangle Ø Egg wash Ø Bake at 230 degrees for 20 minutes

SWEET PALMERS Procedure Ø Pin out the pastry Ø Mix cinnamon and sugar Ø Sprinkle cinnamon and sugar on top of the pastry Ø Roll it Ø Then into 3 cm pieces Ø Egg wash bake at 230 degrees for 20 minute

VEGETABLE PIE FILLING Ingredients Ø potatoes Ø Peas Ø Carrots Ø Garlic Ø Ginger Ø Salt Ø Parsley Ø Oil Ø Onions Procedure Ø Cook the vegetables until crunchy Ø Cut the pastry into equal squares Yield 15 pcs

VOL-AU-VENTS Procedure Ø Pin out puff pastry Ø Cut the center Ø Put it on top of the other Ø Use chicken meat Ø Make roux using oil, flour and chicken meat Ø Put it at the hole of the vol-au-vents and egg wash Ø Bake at 230 degrees for 20 minutes Yield 15 pcs

BUTTERFLY Ø Cut into square the puff pastry Ø Shape into a butterfly shape by cutting two adjacent corners and fold them then twist them to form a butterfly shape Ø Egg wash Ø Bake at 230 degrees for 20 minutes

CROSSANTS INGREDIENTS Ø Flour 500 gms Ø Yeast 15 gms Ø Salt 5 gms Ø Fat 15 gms Ø Sugar 30 gms Ø Eggs 2 pcs Ø Milk powder 20 gms Ø Water 200 ml Ø Pastry margarine 200 gms Ø Chocolate or cheese fillings 35 gms

PROCEDURE Ø Put the flour in a basin, make a hole at the middle and put the yeast Ø Add water outside the bay, put the sugar, milk powder, salt and fat draw in the flour and mix in the ingredients make a smooth dough and kneed it for 15 min Ø Leave the dough to relax for 30 min, then make the pastry margarine soft and make into c square Ø Cut the dough into a cross u like shape and then put the pastry margarine Ø Pin out the dough and give it a two turn forty min Ø Pin out another two turns rest for 10 min Ø Pin out the ready pastry into desired thickness Ø Fill with chocolate or cheese Ø Cut into a triangle shape, the fold starting from the summer side. Ø Put in a baking tray and egg wash them Ø Put in a proofer for 30 -40 min Ø Bake for 25 -30 min

CHELSEA BUNS INGREDIENTS Ø Flour 500 gms Ø Yeast 15 gms Ø Salt 5 gms Ø Fat 15 gms Ø Sugar 30 gms Ø Eggs 2 pcs Ø Milk powder 20 gms Ø Water 200 ml Ø Pastry margarine 200 gms Ø Custard and fruit fillings 35 gms

PROCEDURE Ø Put the flour in a basin, make a hole at the middle and put the yeast Ø Add water outside the bay, put the sugar, milk powder, salt and fat draw in the flour and mix in the ingredients make a smooth dough and kneed it for 15 min Ø Leave the dough to relax for 30 min, then make the pastry margarine soft and make into c square Ø Cut the dough into a cross u like shape and then put the pastry margarine Ø Pin out the dough and give it a two turn forty min Ø Pin out another two turns rest for 10 min Ø Use the straight dough method Ø When the dough is ready pin out 3 t by 40 cm Ø Apply the fruit and custard and the fruit leave 20 minutes from the lower part empty Ø Roll it starting from the top Ø The width of the bun should be 2. 5 cm each Ø Egg wash then put them in the proofer for 30 -40 minutes Ø Bake for 20 -30 minutes