Many different types of pastries are found all around the world. It is disappointing many of us do not get to savor it all. An Okinawan doughnut called andagi is one that I enjoy. A round, ball-shaped pastry using the same cooking method as American doughnuts; deep-frying. Andagi can be served or tossed in a cinnamon-sugar coating after it is fried.
Different pastries made from other types of doughs, used in many different ways. Some are more common than others. Doughs that are served with more than one primary purpose. Other doughs that have one primary use. Many flavoring agents are used to enhancing any pastry being prepared.
Pastries are categorized differently than desserts. They contain two key elements; a crust or shell and are made out of dough. The cooking process between both categories may be similar. Pastries are discovered as an individual serving with no elements found in desserts. Elemental ingredients such as cheese, ham, and vegetables. Doughs used to define pastries include the following:
Different pastries made from other types of doughs, used in many different ways. Some are more common than others. Doughs that are served with more than one primary purpose. Other doughs that have one primary use. Many flavoring agents are used to enhancing any pastry being prepared.
Pastries are categorized differently than desserts. They contain two key elements; a crust or shell and are made out of dough. The cooking process between both categories may be similar. Pastries are discovered as an individual serving with no elements found in desserts. Elemental ingredients such as cheese, ham, and vegetables. Doughs used to define pastries include the following:
- Enriched Dough
- Meringue
- Pate a Choux
- Pie Dough
- Puff Pastry
Frying Pastries
Other than baking, some pastries are prepared by deep-frying the batter or dough. A mistake that many beginners make does not realize the size of the pot or pan (whichever is directed to use) also plays a factor. The pan's diameter will determine the accurate area needed, so the pastries are cooked thoroughly and evenly. The size of the pan will determine the depth and amount of oil used for frying.
If you increase the amount of area, the same amount of batter will be shallower. For example, frying andagi in a large pan in diameter will create a shallow amount of oil for frying. The andagi batter has to sink to the bottom of the pan. This will give the batter time to expand in size and increase the flavor because it sits at the bottom of the vegetable oil before rising to the surface. When the oil level is shallower, the center will dry out faster, not giving the andagi enough time to rise and expand and increase the flavor.
Other pastries will require a less amount of oil because the dough contains a leavening agent and is fermented before frying. Doughnut dough is an example because it is given time to rest and expand in size. The dough should have already expanded and will require a less amount of oil for frying. A larger pot with a lower depth of oil will allow the doughnuts to cook thoroughly without increasing the pastry's size. Canola oil is the better choice because it's a neutral-flavored oil and lacks a distinguished taste.
The time and temperature of the oil will also need to be adjusted depending on the portion/unit's size. It is essential to remember that if you have prepared one type of dough fried in different sizes, the oil's temperature will have to be adjusted, and cooking time will change. Larger portions are fried at a lower temperature for an increased amount of time to ensure that they are cooked thoroughly. A smaller portion/unit is fried at a higher temperature for a shorter time because it will cook faster as soon as it comes into contact with the hot oil.
It's also essential to remember that the temperature of the dough will also be a factor. The dough's temperature is checked before frying, so it is not too cold and not too warm. The temperature of the dough ranges from 50-70°F. If the temperature is below, the dough will become too oily to fry. If the dough's temperature goes between 70-125°F, it is now in the Danger Zone (also known as Rapid Growth Range). Both the dough and oil temperature need to be compatible with one another, so it remains out of the Temperature Danger Zone.
Other than baking, some pastries are prepared by deep-frying the batter or dough. A mistake that many beginners make does not realize the size of the pot or pan (whichever is directed to use) also plays a factor. The pan's diameter will determine the accurate area needed, so the pastries are cooked thoroughly and evenly. The size of the pan will determine the depth and amount of oil used for frying.
If you increase the amount of area, the same amount of batter will be shallower. For example, frying andagi in a large pan in diameter will create a shallow amount of oil for frying. The andagi batter has to sink to the bottom of the pan. This will give the batter time to expand in size and increase the flavor because it sits at the bottom of the vegetable oil before rising to the surface. When the oil level is shallower, the center will dry out faster, not giving the andagi enough time to rise and expand and increase the flavor.
Other pastries will require a less amount of oil because the dough contains a leavening agent and is fermented before frying. Doughnut dough is an example because it is given time to rest and expand in size. The dough should have already expanded and will require a less amount of oil for frying. A larger pot with a lower depth of oil will allow the doughnuts to cook thoroughly without increasing the pastry's size. Canola oil is the better choice because it's a neutral-flavored oil and lacks a distinguished taste.
The time and temperature of the oil will also need to be adjusted depending on the portion/unit's size. It is essential to remember that if you have prepared one type of dough fried in different sizes, the oil's temperature will have to be adjusted, and cooking time will change. Larger portions are fried at a lower temperature for an increased amount of time to ensure that they are cooked thoroughly. A smaller portion/unit is fried at a higher temperature for a shorter time because it will cook faster as soon as it comes into contact with the hot oil.
It's also essential to remember that the temperature of the dough will also be a factor. The dough's temperature is checked before frying, so it is not too cold and not too warm. The temperature of the dough ranges from 50-70°F. If the temperature is below, the dough will become too oily to fry. If the dough's temperature goes between 70-125°F, it is now in the Danger Zone (also known as Rapid Growth Range). Both the dough and oil temperature need to be compatible with one another, so it remains out of the Temperature Danger Zone.
Above is an image of a box of pastries I prepared for a member of my family and their co-workers. Starting from the top left and working clockwise: Twisted doughnuts (unglazed), Croissants, Andagi (Cinnamon-sugar coated), mini Apple Turnovers, and Doughnut Rings (unglazed). For me to satisfy their taste buds, I eliminated applying the sugar glaze directly onto the doughnuts. The glaze is served in individual cups for them to use on their own, adjusting the level of sweetness and meeting their satisfaction. To enhance the mini Apple Turnovers, I included individual dipping cups of a caramel sauce; the apple pair well with the caramel.
