Bread and pastries are both made from dough. However, pastry dough is quite different from bread dough in a number of ways. The result is a bakery product that crumbles and has a softer and less elastic texture than bread. The pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling.
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. There are hundreds of types of bread around the world. Those that rise highest and so have to be baked in pans, those with a medium volume, like rye and French bread, and those that hardly rise at all and consequently are called flatbreads.
Some common pastry examples include pies, tarts, doughnuts, croissants, danishes, and scones. Here you'll find a handful of our favourite pastry recipes, including some easy pastry ideas that start with shortcut ingredients such as frozen puff pastry or refrigerated piecrust.
Bring home the sweet smells of flaky pastries from your favourite bakery without leaving the house. If you're a beginner baker, pastry dishes always start with a dough made of flour, water, and solid fat (this can be shortening, butter, or lard). Some common pastry examples include pies, tarts, doughnuts, croissants, danishes, and scones. Here you'll find a handful of easy pastry ideas that start with shortcut ingredients such as frozen puff pastry or refrigerated piecrust.
Pastry is a dough that is used to make pies and other baked goods and typically has a high-fat content: paste sense: usually, sweet baked goods made of dough having a high-fat content a plate of tempting pastry — see danish pastry, french pastry. There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.
Breads are rich in complex carbohydrates. Carbohydrates are an important part of our diet as they provide us with energy. Our bread contains various B vitamins, including Thiamin (Vitamin B1) and Niacin (Vitamin B3) which are essential for releasing energy from food.
A bakery is a shop in which bread and often other baked goods such as cakes are baked and/or sold while the pastry is a baked food group which contains items made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc.
The sheer amount of pastries available is impressive, but there are six main types of pastry. These are shortcrust, flaky, puff, filo, choux, and hot water crust.
A baker can bake a wide variety of items, including bread, rolls, pies, cakes, cookies, pastries, doughnuts, and more. But pastry chefs usually specialize in desserts. They may also make non-baked goods as part of their dessert recipes, like custards, sauces, and chocolates.
If you want to grind flour for making bread, then look specifically for berries that say “hard” wheat berries. On the other hand, pastry flour is made from “soft” wheat berries. They have a lower protein (and gluten) content and lend themselves to more tender quick bread, desserts, pancakes, and soda bread.