- 1 Why do you limit the amount of water in pie crust?
- 2 What are the factors affecting flakiness of pastry?
- 3 How does Chilling the dough influence the final quality of a pastry?
- 4 How does fat shorten the gluten strands when water is added to make pastry dough?
- 5 What does adding egg to pie crust do?
- 6 What temperature should your fat and water be for your pastry crust dough?
- 7 How do I keep my bottom puff pastry from getting soggy?
- 8 What type of flour is the strongest?
- 9 Why is it important to chill the pastry in the fridge?
- 10 Can you chill pastry for too long?
- 11 What is the best fat to use for pastry?
- 12 How long can you chill pastry for?
- 13 What is the best fat for shortcrust pastry?
- 14 Which type of flour has the most gluten and is considered the strongest?
- 15 Which type of flour has the weakest gluten and considered the weakest flour?
Why do you limit the amount of water in pie crust?
The primary reason is that adding too much water can make your pie dough tough and once it has crossed that line to being overworked and over hydrated, there is really no recovering from it.
What are the factors affecting flakiness of pastry?
Flakiness comes from the solid fat (butter, shortening, lard, or cream cheese) that’s used to make the dough. The fat is mixed or “cut” into the flour so it stays in discernible pieces. During baking, the pieces of fat melt away, leaving air pockets that then expand a little from steam.
How does Chilling the dough influence the final quality of a pastry?
Chilling the dough is recommended for pastry preparation, because chilled dough makes it easier to handle and keep the fat from melting into the flour. It gives the flour time to re- hydrate and gives the gluten strands an opportunity to relax so that during baking they can expand at the same rate as the gases.
How does fat shorten the gluten strands when water is added to make pastry dough?
The yolks emulsify the dough, and which all add fat, giving the crust a tenderness, richness and browning. Fat found in egg yolks also tenderizes by coating the flour proteins and then preventing them from becoming moistened when water is added, hence preventing long, interconnecting gluten strands from forming.
What does adding egg to pie crust do?
Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan.
What temperature should your fat and water be for your pastry crust dough?
The ideal temperature is usually “room temperature ”—generally considered to be 68-72°F. Before you roll out the dough, you want the dough disc to feel like a cold stick of butter.
Let any fillings cool completely before adding them to the pastry case. To prevent a wet filling from making the pastry base soggy, preheat a baking tray and cook the pie on that – the extra heat will set the pastry faster.
What type of flour is the strongest?
Bread Flour: With a protein content of 12 to 14 percent, bread flour is the strongest of all flours, providing the most structural support. This is especially important in yeasted breads, where a strong gluten network is required to contain the CO2 gases produced during fermentation.
Why is it important to chill the pastry in the fridge?
Pastry must always be chilled in a fridge after making. This helps it to relax which in turn will help to prevent it shrinking on baking. Additionally, instead of trimming excess pastry from a tart case before baking blind you could also leave it overhanging the tin.
Can you chill pastry for too long?
RULE #7 Rest the pastry Putting the dough back in the fridge to rest for any time longer than 15 minutes – but ideally at least 30 minutes – allows the gluten to relax and allows the pastry to chill. If, when you get the pastry out of the fridge after resting and it seems too stiff to roll, don’t let it warm up.
What is the best fat to use for pastry?
The best fat for pastry -making Unless you don’t eat dairy, we recommend butter for flavour and texture. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Make sure your butter is really cold when you rub it in to the flour.
How long can you chill pastry for?
The good news is that as long as the dough is left in the fridge it should keep for 24 hours. When you want to roll out the dough let it sit out of the fridge for about 30 minutes to warm up slightly, fridge-cold dough tends to crack easily when you start rolling it out. The dough can also be frozen for up to 3 months.
What is the best fat for shortcrust pastry?
Butter is the perfect fat as it provides both shortness and flavour. Many chefs prefer unsalted butter, as it has a fresher, purer flavour, but salted butter can be used in all recipes. You will need to adjust the amount of salt added to the pastry according to the type of butter used.
Which type of flour has the most gluten and is considered the strongest?
Milled entirely from hard wheat, bread flour is the strongest of all flours with a high protein content at 12 to 14 percent. This comes in handy when baking yeasted breads because of the strong gluten content required to make the bread rise properly.
Which type of flour has the weakest gluten and considered the weakest flour?
Explanation: Cake flour is the softest or lowest- gluten of wheat flours. It’s made from soft wheat, then subjected to a harsh chemical bleaching process that weakens its gluten further and makes it especially porous and easy to blend.