Using a pastry block involves a few key steps, from preparing it for rolling to baking it correctly. Follow these simple guidelines based on common practice:
Preparing Your Pastry Block
Before you can roll out your pastry, it's essential to bring it to the right temperature.
- Take your pastry block out of the fridge approximately 20 minutes before you plan to use it. This allows the pastry to soften slightly, making it easier to work with without becoming too warm and sticky.
Rolling the Pastry
Once the pastry block is slightly pliable, you can begin rolling it.
- Roll out the pastry while it is still cool.
- Do this on a surface that has been lightly floured to prevent sticking.
- Roll to the required thickness for your specific recipe.
Baking Your Pastry
The final step is baking the pastry. Proper oven temperature is crucial for a good result.
- Bake your pastry in a preheated oven.
- Use a temperature of 220°C (200°C for fan assisted ovens) / Gas Mark 7.
- Alternatively, use the temperature required in your specific recipe, as recipes can vary depending on the filling and type of pastry product.
By following these steps – taking it out of the fridge, rolling it while cool on a floured surface, and baking at the specified temperature – you can effectively use a pastry block for your baking needs.
