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Pastry & Other Dough Types

By : | 0 Comments | On : March 8, 2018 | Category : Tips

There are 4 main types of pastry (combination of flour, fat and liquid):

Shortcrust pastry: used in savoury and sweet pies, quiches and tarts…

Puff pastry: used in croissants & other danishes, vol-au-vents and also savoury and sweet pies and tarts…

Choux pastry: used for éclairs, profiteroles…

Filo pastry: is a very thin dough used in savoury and sweet pastries such as baklava, apple strudels, samosas…

Personally, I buy ready-made good quality pastries instead of making them at home. But it, certainly, is better and cheaper to make your own. Especially if you are a good “baker” which I am not. I love cooking but not baking!

There are also other types of dough:

Straight dough: used for breads and other leavened doughs (done with yeast) such as baguette, pita, naan, toast bread…

 

Sourdough: is a dough that is done with a cultured starter instead of yeast. The starter is done by combining some flour and water and letting it sit, for several days, until it has fermented.

Soda dough: this dough is done with baking soda instead of yeast such as the Irish soda bread.

Unleavened dough: used for pasta, crêpes, pancakes…

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