Bakery and pastries

Pastries or baked goods are the name given to the different types of baked products made from flour, sugar, milk, butter, margarine and egg yeast. The cake, small tarts and other sweet baked products are known as "pastries."

The pastries date back to ancient Mediterranean cuisine that is almost thin and multi-layered like baklava and filo. Northern Europe knew how to make pastries after the Crusaders brought them from the Mediterranean cuisine. Finally, French and Italian chefs of the Renaissance created puff pastries and choux dough, adding new recipes in the seventeenth and eighteenth centuries to the menu. These new pastries include brioche, Napoleon, cream-filled pies and éclair. It was reported that French chef Antonin Karim was the first to incorporate art into making pies and pastries.

 

 

 

 

 

 

The European tradition of making pastry crust and thin dough that was used throughout the Mediterranean in ancient times is a Levantine plate with tomatoes.

In ancient Mediterranean times, the Romans, Greeks and Phoenicians used to make phyllo pastries in their traditional kitchens. There is also strong evidence that the Egyptians manufactured a kind of pastry-like sweets. They had professional bakers and they were sure to have the skills for that, and they just needed materials like flour, oil and honey.

In the 5th century BC, there were sweet pastries stuffed with fruit. Roman cuisine used flour, oil and water in pastries that were used to coat meat and poultry. They do this during the baking process to preserve the soup, but that doesn't mean humans eat it. Pastries that were intended to be eaten are more creamy and are often cut into pies, pastries in the shape of eggs or small birds. And banquets were often served. The Greeks and Romans struggled a lot to be able to make good pastries because they used oil in the cooking process, which caused the pastry to lose its hardness.

 

As for the cuisine of the Middle Ages in Northern Europe, they were able to produce good, coherent pastries because they were cooked with ghee and butter. There were incomplete lists of ingredients found in medieval cookbooks, and in incomplete and detailed versions. There are cohesive and empty pastries known as coffin or 'puff pastry', which are only eaten by servants and contain a thin layer of egg yolk to make it more enjoyable to eat. Medieval pastries include mini tarts to add fun to the snack.

 

 

 

 

 

It was not until about the mid-16th century that actual pastry recipes appeared.

They relied on these recipes and adapted them over time in different European countries, which resulted in the knowledge of countless quantities of the traditions of pies in the region from the Portuguese.

 

In addition to the use of chocolate in making pies and pastries in the West, where it has become commonplace today, spread only after Spanish and Portuguese merchants brought chocolate from the New World to Europe starting in the sixteenth century. And many culinary historians have considered the French pie chef Antonin Karim (1784-1833) to be the first to specialize in pastry-making in modern times.

 

There is a strong pastry-making tradition in many parts of Chinese pastries made from rice or various types of flour, with fruit or sweetened peanut patties or sesame fillings. At the beginning of the nineteenth century, the British brought to the Far East Western methods of preparing pastries, although it may have been the influence of the French food company Maxime, which appeared in the 1950s, and which made western pastries popular in the conversations of the Chinese regions, starting in Hong Kong.

The term “western cake” is still used to distinguish between traditional Chinese pastries. Other Asian countries such as Korea have jam pie made in traditional methods such as tteok , hangua and yaksek with flour, rice, fruits and special regional ingredients to create a unique type of dessert. Japan contains special types of jam pie. The best known of them is mocha and mango. The jam pie that started in Asia is more prominent than the one that originated in the West and is much sweeter than that.

Pastry can also refer to the dough from which baked products are made. Where it is a thin dough for pancakes placed in a circular manner and is used as a basis in baked products. Common pastry dishes include pancakes, tarts, quiches, and pastry.

Pastries are distinguished from bread because they contain a large amount of fats that contribute to the crusty or crumbly structure. Good pastries are light in color, puffy and greasy, but so cohesive that they can be weighed at the time of filling. When making pastries, be sure to mix the fats and flour completely before adding any liquid.

 

Pastries are distinguished from bread because they contain a large amount of fats that contribute to the crusty or crumbly structure. Good pastries are light in color, puffy and greasy, but so cohesive that they can be weighed at the time of filling. When making pastries, be sure to mix the fats and flour completely before adding any liquid. This ensures that all of the flour grains are completely coated with fat and are less likely to form gluten. On the other hand, the thick mixing of gluten grains results in the relative stickiness of the pastry. The characteristics of the crusty composition in other types of pastries, such as Danish pastries and croissants, are achieved by repeatedly stirring the dough in a manner similar to that of yeast bread, spreading it with butter and folding it to form several thin layers.

Crisp pastries

    Crispy pastry is the simplest and most common type of pastry. It is made from flour, fat, salt and water. And used in a basic way in making tart. It is also the pastry that is used most often in making quiches. The pastry making process includes mixing the fat and flour, adding water, and stirring the dough. Where the fat is mixed with flour first, by rubbing it with fingers or a dough mixer, which prevents the formation of gluten and results in a soft and fluffy pie . There is also a kind of sweet pastry.

 

 

 

 

 

 

 

Kind pastries

    A flaky pastry is a simple pastry that expands when cooked due to the number of layers it has. And baked with butter and be crunchy. We get a "puffy" pie when starting the baking process at a high temperature and lowering the temperature with the completion of the baking process.

 

 

 

 

 

Puff pastry

Puff pastry consists of several layers that cause expansion or "puffiness" when baked. It is made using flour, butter, salt and water. The pastry swells as a result of the mixing and reaction of flour grains and air between its layers. Then the puff pastry comes out of the oven and is light, fluffy and crisp.

 

 

 

 

 

 

Chou pastries

  Chou pastries are quite light-colored pastries and are often filled with cream. Also, these pastries are filled with materials other than cream and are often decorated with chocolate. It is also possible to fill the choup pastry with the following ingredients such as cheese, tuna or chicken to be used as an appetizer.

 

 

 

 

 

Filo

    Filo is thin, paper-like pastry dough used to prepare layers. Phyllo leaves are usually wrapped around any type of filling, and then brushed with butter before baking. This type of pastry is more crunchy and crunchy.

Pastry chefs have used a range of culinary arts and creativity in baking, decoration and flavoring of ingredients. Many baked goods require a little more time and focus. In addition, the method of serving is the most important part of preparing pastries and desserts. And the job often requires great physical effort; and it requires attention to detail for long hours. They are also responsible for creating new items to add to the desserts menu. Pastry chefs work in large restaurants, small restaurants, large hotels, casinos and bakeries. Pastries are usually baked in a fairly separate part of the main kitchen. This part of the kitchen is responsible for making pastries, sweets and other baked goods.

The wide spread of pastries, with their different types and foods, is what made it a favorite for everyone, as everyone can eat baked goods and pastries.

Adding sesame or nuts to pastries and the difference of flavors gives all this and more joy and pleasure while eating, some of them are folded, some are crunchy, some are rich in flavors, and some are light, as they are nutritious and provide the body with energy and make you feel full. Pastries and baked goods can be used anytime and anywhere.

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