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Pastry proportions
| | | | | | |
|Pastry |Proportion or ratio |Fat |Flour |Water |Information |
| | | | | |All white vegetable fat/ all yellow |
|Shortcrust |1:2 |100g |200g |8 x 5ml spoons |fat or a combination can be used. |
| | | |plain | | |
| | | | | | |
|Rough puff |3:4 |150g |200g |7 x 15ml spoons |2x5ml spoons lemon juice added. |
| | | |Strong plain | | |
| | | | | | |
|Suet crust |1:2 |100g |200g |7-8 x 15ml spoons |Grated suet used. |
| | | | | | |
|Choux |2:3 |50g |75g |8-9 x 15ml spoons |Boiled fat, water and beaten egg are |
| | | | | |used. |
| | | | | | |
|Hot water crust |3:8 |75g |200g |5 x 15ml spoons |Boiled fat and water are used. |

More about pastry

|Shortcrust pastry |
| |
|Proportions used are half fat to flour. |
|The fat may be all butter or hard margarine; all white shortening or half white and half yellow fat. |
|Different combinations of fat will change the flavour, colour, texture and handling qualities. |
|The cold, firm fat is rubbed into the flour with the tips of the fingers. |
|Cold water (1 x 5ml spoon per 25g flour) is added to bring the dough together. |
|Rest the pastry in the refrigerator to relax the gluten. |
|Flaky or rough puff pastry |
| |
|The proportion of fat used are three quarter fat to flour. |
|The fat is usually a mixture of butter or margarine and white shortening. |
|A quarter of the fat is rubbed into the flour, ice cold water is then added. |
|7 x 15ml spoons of water is used together with 2 x 5ml spoons of lemon juice. The lemon juice helps to strengthen the gluten. This makes a soft dough. |
|Fat is then introduced to the dough by rolling and folding. This traps air in the dough and makes layers. |
|The dough is rested in the refrigerator between rolling. This allows the gluten to soften before the next rolling. |
|Suet crust pastry |
| |
|The proportions used are half fat to flour. |
|More water is used as the suet is dry and is not rubbed into the flour. |
|Choux pastry |
| |
|The proportions used are two thirds fat to flour. |
|This is made by boiling the fat and water together. The flour is then added and the mixture cooled. |
|Beaten egg is then incorporated into the mixture. |
|Water creates steam to rise and make a light crisp pastry. |
|The pastry is spooned or piped onto a tray, it cannot be rolled. |
|Hot water crust pastry |
| |
|The proportions used are 75g lard or white shortening to 200g flour |
|The fat and water are boiled together and the flour beaten in. |
|When cool the pastry is moulded rather than rolled. |…...

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