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SpinDistribute.com Article Directory

The following article was published in our article directory on January 17, 2011.
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The Pastry's Tale

Article Category: Cooking

Author Name: Pastry Palace

The Pastry's definition is that it is a type of food with many different forms of baked goods. These forms are made out of ingredients which include but do not solely consist of butter, milk, eggs, baking powder, flour or shortening.

Pastry doesn't necessarily mean that it is already a finished product. It also may be defined as the dough that is formed in order to create the goods which it becomes after the process of baking. The typical baker usually rolls out the pastry until it becomes thin enough for it to be used as a base for baked goods such as tarts and pies. Bread doesn't equal to pastry since the latter has a fat content that is higher as well as the fact that the pastry's texture is flaky or crumbly.

How did pastry come to be? Well, the pastry's history is that it may have started in the ancient times. There was a short crust era wherein flakey dough was the "in" thing across the Mediterranean. The Greeks, Romans and the Phoenicians incorporated the filo-style pastry into their culinary lives. The Romans made pastries with flour, water and oil in order to cover their meats and fowl cooking mostly to keep the meats juicy rather than for consumption. According to anthropological findings, the ancient Egyptians created goodies that somehow resembled modern day pastries possibly made from oil, flour, and honey.

The near-perfectly stiff pastries were cooked with lard and butter and were produced later in medieval North Europe. The plain, empty pastries were eaten only by the servants and was called "huff paste" while the more refined, filled ones were the tarts of those days and enjoyed as a rich snack. Around the mid 16th century, the more advanced forms of pastries popped up . European countries kept refining these recipes until an innumerable variety of the pastry's forms have been perfected and blended into tradition.

Of course, the Eastern hemisphere also has pastry traditions. Rice flour or other types of flour, together with sweet bean paste or sesame-based filling or some fruit are some of the ingredients that give the Chinese pastry the distinctively oriental feel. Korea has their tteok, yaksi, and hangwa which are made out of rice, fruit, flour and region-specific ingredients that are blended in to make special pastries.

There are a multitude of pastries but there are main types. One common type of pastry is the Shortcrust Pastry and it is very simple to create. It is composed of flour, salt, water and fat. The fat is mixed together with the flour, after which water is added and then it is rolled out. It is baked at 108 degrees Celsius and then it will turn into pastry that is tender and soft. Another form is the Puff Pastry which is composed of many layers and it puffs up when it is baked. These are made out of flour, salt, butter and water. Another form is the very light Choux pastry. It is usually filled with various flavors of cream or with meats and cheese.

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