This is the Grade 10 Technology and Livelihood Education (TLE) self-learning module for Bread and Pastry Production NC II, Quarter 2, Module 4: Mixing Techniques, Procedures and Types of Pastries. It covers Lesson 4, which teaches the basic ways of mixing pastry ingredients and walks learners through the step-by-step procedures for six kinds of pastry. It was developed by DepEd Region CAR (First Edition, 2020) for home-based learning.
On this page 7 sections
What learners will learn
After going through this module, learners are expected to:
- identify mixing techniques in preparing different types of pastries;
- explain the mixing procedures of different pastry products; and
- understand the importance of knowing the different mixing procedures of pastries.
The module explains that each type of pastry needs its own mixing procedure to get the right texture and good quality.
The seven mixing techniques for pies and pastries
| Technique | What it means |
|---|---|
| Stirring | Mixing all ingredients together, usually with a spoon, in a circular motion |
| Beating | Adding air to a mixture by mechanical agitation, as in beating eggs; an electric mixer is often used |
| Whisking | Also called whipping; very vigorous mixing with a whisk or electric mixer to add air to foods like whipping cream and egg whites; used for meringue and chiffon products |
| Laminating | Repeatedly folding fat into the dough |
| Creaming | Beating fat and sugar together until light and airy |
| Kneading | Pressing, stretching, and folding dough with the heel of the hands to develop its gluten |
| Cut in (cutting in) | Cutting fat into small pieces with two knives or a pastry blender to spread it through the flour until the mixture looks coarse |
Mixing procedures for six types of pastry
Short crust pastry
Sieve the flour and salt into a bowl, holding the sieve high so the flour gets air. Cut cold butter into small pieces and stir it in with a knife, then rub it into the flour with your fingertips until it looks like coarse breadcrumbs. Work quickly: the longer you touch the butter, the warmer it gets and the mixture can turn greasy and sticky. Sprinkle in 1 tablespoon of cold water, mix with the knife, and gather the dough into a ball that feels like plasticine. Roll it out with gentle strokes on a floured surface and fit it into the pie pan.
Puff pastry
First make a beurre manié (butter rubbed together with flour), shape it into a square, wrap it, and chill it. Make the dough by adding water a tablespoon at a time to a trough in the flour and salt. Shape the dough into a cross, place the butter in the center, and fold the four arms over it. Then do the “turns”: tap and roll the dough into a 12 by 6 inch rectangle and fold it in thirds like a letter. The module calls for 6 turns in total, suggesting 3 turns first, chilling the dough, and doing the last 3 a few hours later or the next day.
Filo pastry
Mix flour, baking powder, salt, melted butter, and vinegar, then knead with hot milk into a soft, satiny dough. Oil it, cover it, and rest it for 4 hours. Divide it into 20 small pieces, then roll each into very thin sheets using a mixture of 1 cup cornstarch and 2 tablespoons all-purpose flour so the sheets do not stick or tear. Stack the sheets with the cornstarch mixture between them, wrap, and refrigerate.
Choux pastry
Heat salt, water, sugar (if using), and butter until the water starts to boil. Off the heat, add all the flour at once and mix hard, then cook the dough for 1 to 3 minutes until it pulls away from the pan. Cool it slightly and beat in eggs one at a time. At first the dough looks gloopy and slimy; keep mixing until it is glossy and pipeable. Pipe onto a tray lined with parchment and misted with water, then bake for 30 to 40 minutes without opening the oven before the 25-minute mark. The module also gives steps for piping eclairs and shaping choux puffs.
Flaky pastry
Cut one quarter of the butter into the sieved flour and salt, adding cold water until an elastic dough forms. Roll it into a rectangle about 4 mm thick, dot two-thirds of it with the next portion of butter, fold it in three, give it a half turn, and roll again. Repeat twice more, then fold, wrap, and chill for 30 minutes.
Hot water short crust pastry
Heat lard and water until the lard melts and the water boils, then pour it at once into sifted flour and salt and stir into a dough. Knead for a minute or two to build gluten. Use it while still warm, or keep it in a double boiler, because hot water crust gets hard and brittle when it cools.
Activities in the module
- What I Know: a 15-item multiple-choice pretest.
- What’s In: a concept map of kinds of pastries and their characteristics.
- What’s New: “Loop a Word,” a word search of mixing terms.
- What’s More: sequencing the steps of short crust and hot water short crust pastry.
- What I Have Learned: listing the seven mixing techniques and an 8-item fill-in-the-blanks.
- What I Can Do: a performance task to prepare and present filo pastry, rated by a parent or guardian with a rubric on preparation, baking, safety and sanitation, and the finished product.
- Assessment: a 15-item multiple-choice posttest.
- Additional Activity: a Venn diagram comparing puff pastry and flaky pastry.
How to use this module
Learners: Answer the pretest first to see what you already know, then read the lesson and do each activity in order. Write all answers on a separate sheet of paper and do not mark the module. Before the filo pastry task, make an activity plan and work at your own pace. Check your work with the answer key honestly, and ask your teacher if you get stuck.
Parents and guardians: Help your child with the filo pastry performance task, watch for safe and clean kitchen habits, and score the work using the rubric in the module.
Teachers: The answer key is printed upside down at the end. Review it before sharing, since a few entries do not match the lesson discussion (for example, the lesson says whisking is used for meringue and chiffon, and that filo dough is kneaded with hot milk).
Frequently asked questions
What grade and quarter is this module for?
It is for Grade 10 TLE, Bread and Pastry Production NC II, Quarter 2. It is Module 4 and covers Lesson 4.
What are the seven mixing techniques in pastry making?
The module lists stirring, beating, whisking, laminating, creaming, kneading, and cutting in.
Which types of pastry does the module cover?
It gives mixing procedures for short crust, puff, filo, choux, flaky, and hot water short crust pastry.
What is a beurre manié?
In this module, it is butter rubbed together with flour into a smooth dough, shaped into a square, and chilled. It is then wrapped inside the dough to make puff pastry.
Does the module have an answer key?
Yes, an answer key for the pretest, activities, and posttest is printed at the end. A few entries do not match the lesson text, so check them against the discussion.
Full text of the module
The text below is a transcription of the PDF above, as printed.
Technology and Livelihood Education
Bread and Pastry Production NC II Quarter 2 – Module 4 Mixing Techniques, Procedures and Types of Pastries
[illustration: students studying under a tree and at a desk, a teacher, a globe, and a lamp]
CO_Q2_TLE10BPP_ Module 4
TLE – Grade 10 Alternative Delivery Mode Quarter 2 – Module 4: Bread and Pastry Production Mixing Techniques, Procedures and Types of Pastries First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writers: Merlie C. Mangannay Editors: Jonalyn Ambrona Reviewers: Primo B. Aligo Illustrator: Layout Artist: Neil Edward D. Diaz Management Team: Estela Leon-Cariño Rosita C. Agnasi Georgina C. Ducayso Khad M. Layag Jocelyn P. Samidan Dolores M. Anecang Atkinson F. Tudlong
Printed in the Philippines by ________________________
Department of Education – Region CAR Office Address: Wangal, La Trinidad, Benguet Telefax: (074)-422-4074 E-mail Address: car@deped.gov.ph
10
Technology and Livelihood Education
Bread and Pastry Production NC II Quarter 2 – Module 4 Mixing Techniques, Procedures and Types of Pastries
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated for you to understand each lesson.
Each SLM is composed of different parts. Each part shall guide you step-by-step as you discover and understand the lesson prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your learning. Answer keys are provided for each activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher are also provided to our facilitators and parents for strategies and reminders on how they can best help you on your home-based learning.
Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read the instructions carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator.
Thank you.
What I Need to Know
[illustration: hand touching a circle icon]
This module was designed and written with you in mind. It is here to help you master the concepts of bread and pastry production. The scope of this module permits it to be used in many different learning situations. The language used recognizes your vocabulary level. The lessons are arranged to follow the standard sequence of the course. But the order in which you read them can be changed to correspond with the textbook you are now using. This module provides you the necessary information and activities to enrich your knowledge and skills in preparing and presenting breads.
Lesson 4 – Mixing Techniques and Procedures of Different Types of Pastries After going through this module, you are expected to:
- identify mixing techniques in preparing different types of pastries
- explain the mixing procedures of different pastry products
- understand the importance of knowing the different mixing procedures of pastries
What I Know
[illustration: hand holding a pencil in a circle icon; chef holding a spatula]
Multiple Choice: Direction: Choose the letter of the best answer. Write the letter of your answer in a separate sheet of paper.
What is the simplest method in mixing the ingredients together with utensils, usually a spoon, using circular motion?
- a. Beating
- c. Folding
- b. Creaming
- d. Stirring
Which kind of pastry prepares a beurre manie and laminates it with the pastry dough?
- a. Choux Pastry
- c. Puff Pastry
- b. Flaky Pastry
- d. Short crust Pastry
What is the outer part of the pastry?
- a. Crust
- c. Muffins
- b. Filling
- d. Topping
The process of enclosing butter into pastry dough and rolling it into rectangular shape is
- a. Folding
- c. Non-laminating
- b. Laminating
- d. Rolling
1
2
What is the process of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric mixer?
- a. Beating
- c. Folding
- b. Creaming
- d. Stirring
Dipping your fingers into the flour and gently rubbing the little pieces of butter into the flour is
- a. Creaming
- c. Pressing
- b. Cutting
- d. Rubbing
When eggs are first added to the choux pastry, the dough will seem ________________.
- a. Gloppy and slimy
- c. Watery and glossy
- b. Glossy and dry
- d. Watery and slippery
In making pastry dough of choux pastry salt, butter and water is heat over medium fire until it reaches ________________.
- a. Boiling point
- c. Hot temperature
- b. Cooking time
- d. Nearly to boil
Which mixing techniques in baking usually used for meringue and for chiffon products?
- a. Blending
- c. Kneading
- b. Folding
- d. Whisking
Which factor does not affect gluten development?
- a. Amount of sugar added
- b. Amount of water added
- c. Controlled manipulation
- d. Ratio of flour to shortening
The strokes to use when mixing pastry dough should be
- a. Heavy
- c. Moderate
- b. Light
- d. Very light
Which is added to the flour mixture before kneading to produce a soft and satiny dough in making Filo pastry?
- a. Cold butter
- c. Hot milk
- b. Cold water
- d. Hot oil
What is the first step in making a hot water short crust pastry?
- a. Creaming the butter and the flour.
- b. Heating the water and the fat until it boils.
- c. Making the beurre manie.
- d. Rubbing the butter into the flour.
3
You need to ______________ the crust before putting in the filling
- a. Brush with egg wash
- c. Prick with fork
- b. Dust with flour
- d. Sprinkle with oil
What are you going to do if you decide to use your pastry dough the following day?
- a. Brush with oil and wrap.
- b. Prebake the dough.
- c. Store in a closed container.
- d. Wrap with cling wrap and put inside the fridge.
Lesson 4: Mixing Techniques, Procedures and Types of Pastries
What’s In
[illustration: hand holding a puzzle piece in a circle icon]
Different types of pastry have different mixing procedures to attain the desired texture and good quality of the product. Working with the different pastry is an exciting job because it helps you identify which pastry suits the customer’s taste; thus you have to consider also what filings suits your pastry. Before we continue with our discussion you have to answer first the activity given below.
Directions: Using the knowledge that you have learned about pastries, fill in the concept map below by indicating the different kinds of pastries and their characteristics. Copy the concept map in your TLE notebook and write your answer.
[chart: concept map; top box “Kinds of Pastries and thier characteristics”, with six empty boxes below it, connected to the top box. No values or labels are printed in the empty boxes.]
Notes to the Leaner
Prior to understanding the lesson on the mixing techniques and procedures of different types of pastry you are given a brief background on how to mix the different pastries in your recipe. You should be able to discern the importance of mixing techniques and mixing procedures to come up with a good quality of baked pastries.
What’s New
[illustration: hand holding a leaf-sprout icon in a circle]
Loop a Word. Directions: Find the words related to the different mixing techniques and procedure in pastry making and write it on a separate sheet of paper.
| A | B | W | H | I | S | K | I | N | G | J | K | L | M | N |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| D | C | D | C | D | A | E | N | K | S | R | Q | P | O | W |
| R | L | A | M | I | N | A | T | E | R | S | R | D | Y | H |
| F | D | T | D | A | B | D | B | D | F | T | U | L | Z | I |
| C | C | I | E | B | L | L | C | O | R | U | B | O | K | P |
| S | E | R | R | C | C | F | D | G | G | V | B | F | N | P |
| T | F | A | E | D | S | I | E | V | E | T | I | Q | B | I |
transcriber’s note: the grid has no printed header row; the first grid row is used as the header to satisfy the table format.
| I | G | B | G | A | D | G | F | G | H | E | N | R | A | N |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| R | H | C | I | E | M | H | N | H | L | F | G | S | K | G |
| R | B | O | I | L | E | I | G | K | I | G | L | T | E | F |
| I | I | A | A | F | T | J | N | J | N | H | M | U | F | V |
| N | J | B | T | A | F | I | H | G | I | I | N | V | G | B |
| G | K | C | E | E | R | K | I | K | T | J | O | W | H | N |
| A | L | B | B | P | G | L | J | L | U | K | P | X | K | M |
| B | O | B | S | G | S | M | K | B | C | L | W | R | A | P |
What Is It
Mixing Techniques Applied for Pies and Pastries
- Stirring – mixing all ingredients together usually with a spoon in a circular motion.
- Beating – introducing air into the mixture through mechanical agitation as in beating eggs. An electric mixer is often used to beat the ingredients together.
- Whisking – also known as the whipping method and is usually used for meringue, and for chiffon products. Air is incorporated into such food as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.
- Laminating – fat is repeatedly folded into the dough.
- Creaming – fat and sugar are beaten together until light airy texture.
- Kneading – working with the dough using the heel of hands, accompanied by pressing, stretching and folding in order to develop its gluten.
- Cut in or cutting in – cutting fat into smaller pieces using two knives or pastry blender to distribute fat in flour until it resembles into coarse.
Mixing Procedures of Different Types of Pastry
1. Short Crust Pastry
| 1. Sieve the flour and salt into a large mixing bowl, holding the sieve high above the bowl so the flour gets a good airing. [photo: sieve of flour held above a bowl] https://tinyurl.com/yaf4akkh | 2. Cut the cold butter into small pieces then stir it into the flour using a knife. [photo: hand stirring butter into flour in a bowl] https://tinyurl.com/y9hze2w4 |
|---|---|
| 3. Rub the fat into the flour – dip your fingertips into the flour and gently rub the little pieces of butter between the tips of your thumbs and fingers so that they flatten and gradually mix into to flour. [photo: hands rubbing butter into flour] https://tinyurl.com/y7bxzueg | 4. Keep rubbing in as lightly as you can until you cannot see any more bits of butter and the mixture looks like coarse breadcrumbs. Try to do the rubbing in as quickly as possible as the longer you are touching the butter the hotter it will become and your mixture may become greasy and sticky. [photo: flour and butter mixture in a bowl] https://tinyurl.com/yc34zcd2 |
| 5. Sprinkle 1 tablespoon of cold water over the mixture and quickly mix it in with the knife. If there are any dry bits of flour in the bottom of the bowl sprinkle over a tiny bit more water and mix again. [photo: spoon sprinkling water over flour mixture] https://tinyurl.com/yc34zcd2 | 6. Use your hand to bring the pastry together in a ball, this is easiest if you use a wiping motion and wipe all the little bits up into one big ball. The dough should feel like plasticine neither too hard nor too soft. [photo: hand gathering pastry dough in a bowl] https://tinyurl.com/y8hestlb |
[transcriber’s note: table continued from the previous page]
| 1. Sieve the flour and salt into a large mixing bowl, holding the sieve high above the bowl so the flour gets a good airing. | 2. Cut the cold butter into small pieces then stir it into the flour using a knife. |
|---|---|
| 7.Flour your hands and the rolling pin. Pat the dough down a little so the surface is flat. 8.Use the rolling pin to roll the pastry away from you in gentle strokes, pressing down with it gently as you go. [photo: rolling pin on floured dough] https://tinyurl.com/y8dw36r7 | 9. Keep rolling until the pastry is the required thickness – roll over a rolling pin then unroll it over the pie pan to fit. [photo: pastry fitted into a fluted pie pan] https://tinyurl.com/yb7zkmc6 |
2. Puff Pastry
- Prepare BEURRE MANIÉ: rub butter with your fingertips, and then add the flour in one addition. Rub in together butter and flour until smooth dough. Shape into a thick, compact square. Wrap into cling film and place in the refrigerator.
[photo: six-step sequence of hands preparing beurre manié dough] https://tinyurl.com/y99so7ns
- PUFF PASTRY: mix the flour with the salt, then turn out onto your work surface in a pile. Run your fingers down the center to create a trough. Sprinkle 1 tablespoon of water into the trough. Quickly fluff the dough with your fingers, keeping your fingers loose and using a scooping motion. Gather the flour back in to a mound, create a trough, and add another tablespoon of water. Continue sprinkling and fluffing until the flour clumps together in large pieces and holds together when pressed.
[photo: three-step sequence of water being added to flour] https://tinyurl.com/y99so7ns
- Shape the dough into a cross with 4 arms, keeping the center part a little bit fluffy. Roll out each arm toward the outside, using a rolling pin. Place the beurre meunié in the center, and then fold each arm of the dough over the butter so they meet in the middle. With the last arm, make sure to cover all over, including the sides.
[photo: six-step sequence of shaping dough into a cross and folding over butter] https://tinyurl.com/y99so7ns
- For the 1st turn: using a rolling pin, gently shape into a long rectangle 12 inches by 6 inches (30,5 X 15 cm), tapping the dough rather than rolling it, so that you spread the butter from inside without piercing the dough. Fold the top third over the bottom third, and the bottom over the top third, likes a letter. The first tour is done.
[photo: three-step sequence of rolling and folding the first turn] https://tinyurl.com/y99so7ns
- For the other turns: rotate the folded dough so it looks like a book about to be opened. Roll it out again into a rectangle 12 inches by 6 inches. Fold it again. Make 6 turns in total. My advice: start with 3 tours, and then wrap the dough into cling film and place in the refrigerator. Remove a few hours later, ideally the day after, and make the 3 remaining turns
[photo: four-step sequence of rolling and folding the dough for the other turns] https://tinyurl.com/y99so7ns
3. Filo Pastry
- In a bowl add flour, make a well at the center, add baking powder, salt, melted butter, and vinegar, use the hot milk to knead a soft dough and satiny, apply little oil and cover using a cling film and let rest for 4 hours.
[photo: flour mixed with liquid in a bowl, forming dough] https://tinyurl.com/y8ja99ds https://tinyurl.com/ycroedt9
Mix the 1 cup of corn-starch with 2 tablespoons of all-purpose flour. Used when rolling the sheets so it doesn’t stick or tear.
Cut the dough into 4 equal parts, then each parts into 5 small circles, it will make 20 small doughs. Cover with cling film and a cloth so it doesn’t dry out. 4. Use the cornstarch mixture generously to roll dough into very thin sheets.
[photo: dough balls on a dark surface] https://tinyurl.com/y9woe8w9
[photo: hands rolling a dough circle with a rolling pin] https://tinyurl.com/ycroedt9
[photo: thin dough sheet on a dark surface] https://tinyurl.com/ycroedt9
- Keep rolling the assembled sheets for even thinner sheets. Open in between each sheet and add more corn starch
[photo: thin folded dough sheet] https://tinyurl.com/ycroedt9
Assemble the first 10 sheets on top of each other coating corn starch mixture generously between them.
Wrap the dough with cling film and store in fridge until ready to use.
[photo: dough wrapped in cling film] https://tinyurl.com/ycroedt9
4. Choux Pastry
Measure all the ingredients accurately.
Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it’s forming dough, return the pan to the stove (medium heat).
[photo: butter cubes and water in a saucepan, then mixed] https://tinyurl.com/y5ff2zoq
- Cook the dough for 1 – 3 minutes while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or
oil droplets on the bottom of the pan, and when you stick a spoon in the dough, it stays upright. (The cook time will vary depending on your stove top).
[photo: dough in a saucepan before and after cooking] https://tinyurl.com/y5ff2zoq
- Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Mix with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipe able consistency.
[photo: dough changing consistency as eggs are added] https://tinyurl.com/ycroedt9
When eggs are first added to the choux pastry, the dough will seem gloopy and slimy. But keep mixing.
[photo: dough being mixed with eggs] https://tinyurl.com/ycroedt9
The eggs get mixed in. But the dough is still dry, and not smooth, so it needs more eggs
[photo: piped choux dough on a baking sheet] https://tinyurl.com/ycroedt9 https://tinyurl.com/ycroedt9
Prepare a baking tray with parchment paper and mist the surface with water.
Pipe the desired shape on to the baking sheet – either using a piping bag fitted with a large tip or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.
[photo: finger test method and spatula V test for choux dough consistency] Finger test method https://tinyurl.com/ycroedt9 Spatula V test https://tinyurl.com/ycroedt9
- Bake in preheated oven for 30 – 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25-minute mark. Importantly, baking time depends on the size of your pastry shell. If you prefer a drier shell, bake for a couple of minutes longer.
[photo: piped choux shapes before and after baking] https://tinyurl.com/ycroedt9
During the last 5 – 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.
Remove from the oven, and let the choux pastry cases cool completely in a draftfree area. Preferably in a place that is not cold. (Letting them cool in an open but turned off oven is even better, but not necessary)
[photo: baked choux shells cooling on parchment]
Piping Eclairs Step-by-Step
- Fit a piping bag with a 2/3 inch (15 mm) plain nozzle.
- Hold the bag in one hand a little over halfway up. Fold the top of the bag down over your hand and spread out your fingers to open up the bag.
- Fill the piping bag tightly with choux pastry.
- Fold the top of the bag back up, then twists it, forcing the pastry down until it is just about to come out of the end of the nozzle.
- Grasping the bag so that it is pinched closed just above the pastry, squeeze it until the required length of choux pastry has been forced out onto a baking tray, greased or lined with greaseproof or non-stick baking paper.
- With a wet knife held against the nozzle, cut off the length of pastry, lifting the nozzle as you cut.
- Give the bag a twist to maintain the pressure on the pastry. Leaving a 2 inch (5 cm) space between the eclairs to allow for expansion during cooking, pipe out another length of pastry.
Shaping Choux Puffs
- Drop spoonful of pastry onto a baking tray. Use a teaspoon for puffs intended to be 1–2 inches (2.5–4 cm) in diameter. Use a dessertspoon for larger puffs.
Puffs can also be piped onto the baking tray. Fill a piping bag fitted with a 2/3 inch (15 mm) plain nozzle. Holding the bag vertically over the tray, squeeze out a mound of pastry then cut it off with a wet knife.
5. Flaky Pastry
The process of making a flaky pastry involves “cutting” one quarter of the total fat into the flour such as pie dough till it forms what resembles coarse meal. Proper incorporation of the fat, in this step, provides flour lubrication and restricts or at least delays its quick absorption of added water. Subsequent hydration and mixing result in a dough ready for lamination
| Step | Step |
|---|---|
| [photo: sieved flour in a strainer over a bowl] 1. Mix the sieved flour and salt in a bowl. https://tinyurl.com/y9n2xt6r | [photo: butter cut into cubes] 2. Weigh out the butter and divide into 4 amounts. https://tinyurl.com/y8tl5k58 |
| [photo: hand stirring flour and water in a bowl] 3. Add one portion of the butter to the flour and using a round-bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough. https://tinyurl.com/y9hze2w4 | [photo: dough being rolled on a floured surface] 4. Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape and keep rolling until the dough is about 4 mm thickness. https://tinyurl.com/ycf25plg |
| [photo: rolled dough with butter dots] https://lovefoodies.com/wp [photo: dough being folded] https://tinyurl.com/yaseh [photo: rolled dough with butter dots] https://tinyurl.com/yaeu9c4 mhk 5. Rub any excess flour from the surface an*[illegible]l using the next portion of butter, dot the butter (about 1 cm dots) on two-thirds of th[illegible]* rolled out pastry evenly. |
transcriber’s note: parts of the step 5 text are covered by the photographs in the source, so those letters are marked as illegible
| Step | Step |
|---|---|
| [photo: pastry folded into three portions] https://lovefoodies.com/wp/ 6. Fold the pastry into three portions, bringing the end without butter to the center, and then folding down the other third. | [photo: pastry edges pressed with fingers] 7. Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter) https://tinyurl.com/yaeu9c4h |
| [photo: folded pastry wrapped in plastic wrap] 8. Repeat steps 5 – 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes. https://tinyurl.com/yaeu9c4h |
6. Hot Water Short Crust Pastry
| Step | Step |
|---|---|
| [photo: lard and water heating in a small saucepan] 1. Put the lard and water in a small saucepan and heat it up until the lard has just melted and the water is boiling. https://tinyurl.com/y9n2xt6r | [photo: flour and salt sifted into a bowl] 2. While the water is heating up, sift the flours and salt into a broad bowl https://tinyurl.com/y9n2xt6r |
| [photo: boiling water poured into flour mixture] 3. Once the water is boiling, pour it immediately into the flour mixture and stir until a dough forms. It will look pretty dry at first, but will come together as you stir. https://tinyurl.com/y9n2xt6r | [photo: hands kneading dough in a bowl] 4. Knead the dough for a minute or two, until it’s smooth and has cooled some. This will build the gluten. https://tinyurl.com/y9n2xt6r |
| Step | Step |
|---|---|
| [photo: dough resting in a bowl] 5. Once the dough has been kneaded, use it immediately while it’s still warm, or keep in a double boiler until needed Hot water crust gets hard and brittle when it’s cooled. https://tinyurl.com/y9n2xt6r | [photo: pastry dough in a bowl and wrapped dough] https://tinyurl.com/yakcxohd |
What’s More
Sequencing: Direction: Copy the steps in preparing pastries in a sheet of paper. Arrange them by numbering from 1, 2 and so on.
A. Mixing Procedure of Short Crust Pastry
_____ Use the rolling pin to roll the pastry away from you in gentle strokes, pressing down with it gently as you go.
_____ Sprinkle 1 tablespoon of cold water over the mixture and quickly mix it in with the knife.
_____ Rub the fat into the flour – dip your fingertips into the flour and gently rub the little pieces of butter.
_____ Sieve the flour and salt into a large mixing bowl.
_____ Use your hand to bring the pastry together in a ball, this is easiest if you use a wiping motion and wipe all the little bits up into one big ball
_____ Flour your hands and the rolling pin. Pat the dough down a little so the surface is flat.
_____ Cut the cold butter into small pieces then stir it into the flour using a knife.
_____ Keep rubbing in as lightly as you can until you cannot see any more bits of butter and the mixture looks like coarse breadcrumbs.
_____ Keep rolling until the pastry is the required thickness – roll over a rolling pin then unroll it over the pie pan to fit.
B. Mixing Procedure of Short Crust Pastry
_____ Put the fat and water in a small saucepan and heat it up until the lard has just melted and the water is boiling.
_____ While the water is heating up, sift the flours and salt into a broad bowl.
_____ Measure all the ingredients needed.
_____ Knead the dough for a minute or two, until it’s smooth and has cooled some. This will build the gluten.
_____ Once the dough has been kneaded, use it immediately while it’s still warm, or keep in a double boiler until needed.
_____ Hot water crust gets hard and brittle when it’s cooled.
What I Have Learned
Enumeration: Direction: In a sheet of paper, write the seven (7) mixing techniques in pastry making.
What are the mixing techniques in pastry making?
- ________________________________________ 2. ________________________________________ 3. ________________________________________ 4. ________________________________________ 5. ________________________________________ 6. ________________________________________ 7. ________________________________________
Fill in the blanks: Direction: Read the following statement below and supply the missing terms. Write your answer on a separate sheet of paper.
The process of repeatedly folding the fat into the dough is _______________.
The process of cutting fat into smaller pieces using knives or fork is _____________.
In baking _______________ you should bake them until they are dark golden color to ensure that they don’t collapse when cooling down.
Hot water crust gets hard and brittle when it is _______________.
In making ___________________ pastry, boil first water and fats before pouring into the flour and mix.
All purpose flour can be substituted by _______________ for thicker choux pastry.
For softer choux pastry and better taste half water can be substituted by _______________.
It is best to _______________ cold water into flour mixture for better mixing process.
What I Can Do
Performance Tasks 1
Direction: Prepare and present Filo Pastry following the procedure given. Your performance will be evaluated base from the criteria.
Notes: You have to perform every task given at your own pace but before accomplishing every task, you have to make first your activity plan. And let your parent or guardian assess your performance using the rubrics given below.
Rubrics
| Criteria | Poor (2 pts.) | Fair (3 pts.) | Good (4pts.) | Excellent (5pts.) |
|---|---|---|---|---|
| Preparation | Did not complete preparation, such as hand washing, wearing apron, gathering tools, ingredients and setting up equipment. | Student compete most of tasks, but missed one or more of steps. | Student completed all the steps but did not use time management. | Student practiced excellent time management in complete each preparation task successfully. |
transcriber’s note: table continued from the previous page
| Criteria | Poor (2 pts.) | Fair (3 pts.) | Good (4pts.) | Excellent (5pts.) |
|---|---|---|---|---|
| Baking | Student did not focus on task at hand or did not follow instructions. | Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions. | Student showed proper baking methods and techniques, but did not practice good time management. | Student demonstrated proper baking technique completed all instructions successfully, and finished on time. |
| Safety/ Sanitation | Student did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing. | Student only demonstrated some safety and sanitation practices. | Student demonstrated proper safety and sanitation practices most of the time. | Student demonstrated safety and sanitation practices and ensured they were practiced all the time. |
| Finished product | The output was not satisfactory. Recipe was not followed according to specifications | The output was acceptable but presentation in proper storage were lacking | Output was good and presentation and wrapping were good. Food was made according to the recipe. | The output was made to recipes specifications. The output was presented well and was an excellent product. |
Source: rcampus.com/rubricshowc.cfm?sp=yes&code=BX6XWW6&
Assessment
Direction: Choose the letter of the best answer. Write letter of your answer on a separate sheet of paper.
In making pastry dough of choux pastry salt, butter and water is heat over medium fire until it reaches _______________.
a. Boiling point
b. Cooking time
c. Hot temperature
d. Nearly to boilWhich mixing techniques in baking is usually used for meringue and for chiffon products?
a. Blending
b. Folding
c. Kneading
d. WhiskingWhat is the process of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric mixer?
a. Beating
b. Creaming
c. Folding
d. StirringWhich factor does not affect gluten development?
a. Amount of sugar added
b. Amount of water added
c. Controlled manipulation
d. Ratio of flour to shorteningDipping your fingers into the flour and gently rubbing the little pieces of butter into the flour is
a. Cutting
b. Creaming
c. Pressing
d. RubbingThe strokes to use when mixing pastry dough should be
a. Heavy
b. Light
c. Moderate
d. Very lightWhen eggs are first added to the choux pastry, the dough will seem _______________.
a. gloppy and slimy
b. Glossy and dry
c. Watery and glossy
d. Watery and slipperyWhat is the first step in making a hot water short crust pastry?
a. Creaming the butter and the flour.
b. Heating the water and the fat until it boils.
c. Making the beurre manie. d. Rubbing the butter into the flour.
You need to _____________ the crust before putting in the filling
a. Brush with egg wash
b. Dust with flour
c. Prick with fork
d. Sprinkle with oilThe process of enclosing butter into pastry dough and rolling it into rectangular shape is
a. Folding
b. Laminating
c. Rolling
d. Non-laminatingWhat are you going to do if you decide to use your pastry dough the following day?
a. Brush with oil and wrap.
b. Prebake the dough.
c. Store in a closed container.
d. Wrap with cling wrap and put inside the fridge.Which is added to the flour mixture before kneading to produce a soft and satiny dough in making Filo pastry?
a. Cold butter
b. Cold water
c. Hot milk
d. Hot oilWhich kind of pastry prepares a beurre manie and laminates it with the pastry dough?
a. Flaky Pastry
b. Choux Pastry
c. Puff Pastry
d. Short crust PastryWhat is the outer part of the pastry?
a. Crust
b. Filling
c. Muffins
d. ToppingWhat is the simplest method in mixing the ingredients together with utensils, usually a spoon, using circular motion?
a. Beating
b. Creaming
c. Folding
d. Stirring
How did it go? Were you able to get them correctly?
Additional Activity
Directions: Using the vein diagram below, compare and contrast the mixing procedure of Puff pastry and Flaky pastry. Write your answer on a separate sheet of paper.
[chart: vein diagram; two overlapping circles for comparison, labeled “Puff Pastry” and “Flaky Pastry”]
Congratulations, you can move now to the next module
Answer Key
[transcriber’s note: this page is printed upside down (rotated 180 degrees). The entries below were read from the rotated print; the numbers in the “What’s More” column and the Assessment item 9 are uncertain and are marked [?].]
What I Know
- D
- C
- A
- B
- B
- D
- A
- B
- B
- A
- B
- C
- B
- C
- D
What’s New
- whipping
- whisking
- laminate
- cut in
- stirring
- creaming
- rubbing
- fold
- boil
- beating
- knead
- wrap
- sprinkle
- sieve
- bake
What’s More
Short crust pastry
- 8 [?]
- 5 [?]
- 3 [?]
- 1 [?]
- 9 [?]
- 7 [?]
- 2 [?]
- 4 [?]
- 6 [?]
Hot water short crust pastry
- 2 [?]
- 3 [?]
- 1 [?]
- 5 [?]
- 9 [?]
- 7 [?]
- 2 [?]
- 4 [?]
- 6 [?]
What I Have Learned
A.
- Stirring
- Creaming
- Beating
- Whisking
- Kneading
- Laminating
- Cut in
B.
- Laminating
- Cut in
- Choux pastry
- Cold
- Hot water short crust
- Bread flour
- Milk
- Sprinkle
Assessment
- A
- B
- B
- A
- D
- B
- A
- B
- B [?]
- B
- D
- D
- C
- A
- D
References
Book Source
Kong, Aniceta S. et.al.,Bread and Pastry Production Manual. Sunshine Interlinks Publishing House, Quezon City, Philippines.2016, 76-77
Online Sources
How to make Hot Water Crust Pastry. Emma.Augost 6, 2018.Access on June 20,2020 from https://savourtheflavor.com/hot-water-crust-pastry/
How to make Flaky Pastry. Access on June 20,2020 from https://bakerpedia.com/processes/flaky-pastry/
Love foodies.Quick and Easy Flaky Pastry. Access on June 20, 20202 from https://lovefoodies.com/quick-and-easy-flaky-pastry.
Step-by-step Baking Pastry. Access on June 21, 20202 from https://fabflour.co.uk/fab-baking/pastry-step-by-step/
Puff Pastry (Step-by-step guide) Delphine Fortin. July 25, 2018. Access on June 21, 20202 from https://www.delscookingtwist.com/puff-pastry-step-by-step-guide/
How to make perfect Choux Pastry.June 14, 2020. Access on June 24, 2020 from https://www.theflavorblended.com/how-to-make-perfect-choux-pastry/
For inquiries or feedback, please write or call:
Department of Education – Bureau of Learning Resources (DepEd BLR) Ground Floor, Bonifacio Bldg., DepEd Complex Meralco Avenue, Pasig City, Philippines 1600 Telefax: (632) 8634-1072; 8634-1054; 8631-4985 Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph Telefax: (632) 8634-1072; 8634-1054; 8631-4985 Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph
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