Articles for Good Living

Pastry Making 101

Have you ever been to a mall and witnessed parents struggling with whining children?

“Practice makes perfect” – and this applies to your pastry making skills as much as anything else..

Have you ever thought that serving a great pizza or cheese rolls to your family is an impossible dream? Well, check these tips from our Abukass chefs – they will help you on your way to perfect pastry.

Cheer up and relax

Take a deep breath and start your dough in your free time. Imagine you are designing new decorations with clay. This will help you relax your dough too. Always give it a break between procedures unless it’s special dough. If you are preparing assorted pastry rolls, give your dough a break even after setting them in tray before going into the heat of your oven. Remember to keep your kitchen at a moderate temperature.

Your hands

They are your quills! Don’t underestimate them. Mothers and housekeepers usually take care of all the details to get a perfect pastry but they often forget to include their hands.

Keep your hands cooler than normal (room temperature). If you have sweaty hands by nature, hold them under cold running water for a few seconds, then pat dry. If you are using a food processor instead of your hands apply the same tip of keeping it at room temp, as metal tends to be colder.

Adding flour and eggs

Egg is a great chemical agent when you add it to your dough, and it gives a wonderful cheesy glaze when brushed on top of your pie and rolls. Flour is a basic ingredient so invest in good quality.

Lining a pastry tray

After finishing your filling process; check the type of your dough, if it doubles after baking, leave enough space between pieces.

When lining a deep pie in an oven dish cut a small triangle out of one side of the pastry right before placing it inside so you don't get wrinkled folds when you put it in the dish.

Sealing

This tip is to ensure the pastry edges stay firmly sealed during baking and gives a less messy look when you finish. While you can always do the oldest tip of pinching the pastry firmly with your fingers, you can also use a fork to get well-sealed edges with a patterned finish.