This week yo are making flaky pastry. This will be frozen and then next week you will be able to make it into some products of your choice.
Food Science: Flaky Pastry
1. Steam as a raising agent
When making flaky pastry, you fold butter into layers - this process is called lamination. You need to form the layers carefully to ensure that steam can be trapped between each layer, pushing up each layer in turn. Flaky and puff pastry uses steam to rise – it is produced when the fat in the pastry melts, turns to liquid and evaporates. This causes the product to rise.
2. Flour types
Often, strong flour is used as it has a high gluten content. This helps to produce crispy, flaky layers with good structure. Lemon juice can be added to strengthen the gluten.