WEEK 6
Introduction
Cookery Topic:
Pies and Fruit Desserts
Cookery Method:
This week, we will be making pie doughs and fruit desserts. We will be making single crust and double crust pies with various types of fillings. We will also be preparing fruit compotes.
Dishes:
Pie Dough, Enriched Pie Pastry, Key Lime Pie, Strawberry Chiffon Pie, Poached Pears in Wine. and Apricot jellies
Prior Knowledge:
I have made apple pie and pie dough a couple of times. The filling turns out fine, but I have had issues with the bottom crust. I have made a lemon meringue pie, which is similar to a key lime pie.
Learning Objectives:
This week , we will "prepare pie doughs. Roll pie doughs, and assemble and bake single-crust pies, double-crust pies, lattice-topped pies, and unbaked pies. Prepare a variety of pie fillings, including fruit, soft or custard-type, cream, and chiffon fillings. Judge the quality of pies". ( Gisslen 2021, pg. 293)
"Work with fresh fruits, from selection to preparation, for use in desserts and calculation of fresh fruit yields. Prepare various fruit desserts, including poached fruits and fruit compotes." ( Gisslen 2021, pg. 589)
Gisslen, W. (2021). Professional Baking (Vol. 8) [E-book]. Wiley.
Sketch
Background
Inspiration
King Arthur Baking Company. (n.d.). Classic Key Lime Pie. King Arthur Baking. Retrieved February 16, 2022, from https://www.kingarthurbaking.com/recipes/classic-key-lime-pie-recipe
Gisslen, W. (2021). Professional Baking (8th ed.). Wiley.
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Pepin, J. (2007, December). Apricot Pate de Fruit. Food & Wine. Retrieved February 16, 2022, from https://www.foodandwine.com/recipes/apricot-pate-de-fruit
Scientific principles:
The source of fat in the pie crust plays a large role in the overall texture and taste. "Regular hydrogenated shortening is the most popular fat in piecrusts, because it has the right plastic consistency to produce a flaky crust. It is firm and moldable enough to make an easily workable dough. " ( Gisslen 2021, pg. 294). Emulsified shortening is not good to use, as it blends too quickly with the flour, which will not create a flaky texture. Butter adds a lot of flavor to crust, but it is not used in large quantities for two reasons: it is expensive, and it melts easily, which make the sough harder to handle. For the most desirable texture, the blending of butter and shortening can improve the overall flavor. If butter is used instead of shortening, then the percentage of fat would be increased by one- fourth. The liquid amount can also be decreased, as the butter already has moisture. Richer pastries and short doughs is the primary source of fat in European style tarts and pastries, where butter is the dominant flavor. Lard is another shortening for pies because it is firm and plastic. However, lard is not commonly used in food service establishments. ( Gisslen 2021, pg 294)
Origin:
A form of pie has been around for long time and in various places. In ancient Greece and Rome, doughs with olive oil were used to cover the pie ingredients. The English word of pie goes back to 1300, as it is a shortened term of magpie, "a bird that collects a variety of things, just as bakers do when they are assembling ingredients to bake in a pie." In the Middle Ages, pie often referred to meat pies ( hot and cold), while in North America, savory pies are still being enjoyed in present day. North America was the originating region that created a shift in savory to sweet pies. ( Gisslen 2021, pg. 294)
Methods used:
The mixing method used in pie doughs is called the rubbed dough method. It is similar to the sanding method, "except the fat is rubbed in less thoroughly." ( Gisslen 2021, pg. 296) There are multiple steps, but the main characteristics of the method was: "Rub the fat into the sifted dry ingredients. Carefully mix the combined liquid ingredient into the dry ingredients. " ( Gisslen 2021, pg. 296)
Variations:
There are multiple variations in pie, where the crust and filling can change. The crust can be a crumb crust, which are crumbs from chocolate wafer, graham crackers, and any cookie crumbs. For the enriched pie pastry, it can be for savory items like quiches when the sugar is not added to the crust. The filling can be any fruit, cream, and chiffon. The fruit filling can contain fresh, frozen, canned or dried fruit depending on the type of pie. The key lime pie filling variation is to bake the filled pie for a firmer texture. The strawberry chiffon pie filling variation is a chocolate cream chiffon pie filling. The poached pears in wine variation is that the pears can be substituted for all fruits. The poaching can be done in water and sugar, which becomes syrup. ( Gisslen 2021, pgs. 296,297, 313, 318)
Gisslen, W. (2021). Professional Baking (8th ed.). Wiley.
Recipes
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Plan of Work
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Plan of Work
Reflection:
Final Plating
Food Costing
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Results
The cooking technique for poaching fruit did work. The texture of the peaches were soft, but they were still slightly tender. The taste was sweet, where the flavor of the peach was intensified with the syrup. The appearance was of the peaches were golden brown. The cooking technique did work for the pie crusts. The texture of the quiches' crust was flaky, and the flavor was slightly salty. The appearance of the crust was golden brown. The cooking technique of the strawberry chiffon pie did work. The texture of the pie crust was crumbly, and the taste is sweet and salty. The flavor of the strawberry was the most prominent flavor. The cooking technique of the key lime pie does. work. The appearance of the key lime pie is light green filling with a golden crust. The key lime piw needs to set overnight, so we did not taste it yet.
Evaluation
The cooking technique of poaching fruit did work. The syrup intensified the peaches' flavor, and it still kept the majority of fruit intact. It added a layer of glossiness, which made it look more appetizing. The cooking technique of the strawberry chiffon did work. The strawberry chiffon pie filling was silky, but it just need more time to set in the crust. We have a limited time , where we tend to rush the process in certain steps, especially the chilling of the pie crust. The butter or shortening in the crust needs to be chilled, so the butter/ shortening can form the crust and create a flakier texture. Room temperature dough is harder to handle and can break apart easier. For next time, we can make the crusts a day before, so the dough has enough time to chill. The cooking method of the key lime pie did work. However, I made the pie dough to dry, so it started to crack in multiple places. To fix the cracking, more water and flour was added to the dough, which made it easier to handle. The dough was getting tighter from having to need more, in order for the water and flour to be more incorporated. Next time, I will ad more water to the dough before the chilling process, and I cam separate the dough in smaller portions, which can quicken the chilling process. We had forgotten to poke holes on the bottom of the crust, which created a large air bubble. We were able to fix it by poking holes into the bottom, which deflated the bottom. The pie needed to chill overnight, so we were unable to taste it during the class time. For next time, we could make the dough a day before. We could also have a crumb crust as a backup, in case our pie crust does not turn out right.
Conclusions
I did learn how to make a enriched pie pastry dough. The ratio of the flour, water, and fat is crucial to create a flaky texture. If the dough is too dry, the pie dough will continue to crack, and the only ways to mediate this is with more flour and water. If a dough becomes too sticky, it may become to hard to handle and, the pie dough making process may be started again in both scenarios. The balance of acidity and sweetness is important when making fruit based desserts. The right amount can result in the enhancing the fruit's flavor, and the sweetness of the fruit should be a more prominent flavor than the sugar. Prioritizing tasks are important inside and outside of kitchen, especially time sensitive tasks. The skills I still need to practice on is to make quicker changes. If one way is not working, it may be better to transition to another solution. The other way may become more time efficient, which is helpful in limited time situations.
Stages of Lab
On the top, the pie dough will be flaky, due to the pea shaped sized shortening. On the bottom. the pie dough will be mealy, due to the cornmeal like texture.
An enriched pie pastry shell was used for the key lime pie filling. After the shell has been filled, the pie will be chilled. Then, it will be topping with meringue and lime zest.
The strawberries with sugar will sit for 2 hours. The juice will be later used with the gelatin.
Placing the pie dough into small pie pans.
The quiche filling is egg, mushroom, and spinach.
These are the mini quiches after they have been baked..
The mixture of guava puree, pectin, sugar, and glucose must reach 220 F before placing into molds.
The guava jellies mixture is poured into molds, then evenly smooth the top with an offset spatula.
The poached peaches in syrup with vanilla ice cream on top.