Knowra Pastry Pastry Pastry is the branch of cooking devoted to baked goods, desserts, and dough-based preparations. It combines precise techniques for making doughs, batters, creams, and confections.
Flour : Flour is a powder made by grinding grains, seeds, or roots, used in baking and cooking. Its proteins and starches form the structure of pastry doughs and batters.
Creaming (baking) : Creaming is beating fat and sugar together to incorporate air before adding other ingredients. This method creates fine air pockets that help cakes rise and lighten.
Croissant : A croissant is a crescent-shaped, yeast-leavened pastry made from laminated dough. It is a signature example of combining fermentation with butter lamination.
Breadmaking : Breadmaking is the preparation of leavened or unleavened breads from flour-based doughs. It shares dough science with pastry but centers on breads rather than desserts and delicate baked goods.
Gluten : Gluten is an elastic protein network formed when wheat proteins hydrate and are worked. Its development determines whether dough becomes stretchy, tender, or tough.
Blind baking : Blind baking is baking a pastry shell before adding its filling. It helps keep pie and tart crusts crisp beneath moist fillings.
Puff pastry : Puff pastry is a laminated dough that rises into crisp, separated layers during baking. Its dramatic lift demonstrates how steam separates layers of dough and fat.
Confectionery : Confectionery is the art of making sweets such as candies, chocolates, and sugar-based treats. It overlaps with pastry in desserts but often works without dough or baking.
Leavening agent : A leavening agent produces gas or expands existing gas to increase the volume of dough or batter. Pastry uses chemical, biological, and physical leavening to create lift.
Choux pastry : Choux pastry is a cooked dough that expands into a hollow shell when baked. Its high moisture content creates the cavities used for cream-filled pastries.
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