Pastry doughs are the inspiration for a good range of preparations. Aside from thinking about the cost of the recipe, you should also have some techniques of your own to create different kinds of dough. Pie dough, short dough, and puff pastry are only a few examples. All are made from the same basic ingredients, but different preparation techniques give them vastly different characteristics, making each suitable for different applications. Pastry batters such as crêpe batter or pâte à choux also serve as elemental preparations and are used in countless classical and contemporary desserts.
Preparing Your Dough In The Bowl
The charactertistic texture of rubbed doughs, also known as cut-in doughs, is developed by rubbing together the cold fat and therefore the flour, leaving flakes of fat visible. Butter, lard, hydrogenated shortening, and other fats could also be utilized in the assembly of rubbed doughs. All of those fats are solid at temperature , and when cold have a firm consistency that makes it possible to use them for this method. Of all the fats, butter alone will yield the foremost flavor, but it is difficult to handle because ithas a lower melting point than shortening or lard.
There are two basic sorts of rubbed doughs: flaky and mealy. The larger the flakes of fat are before the liquid is added, the flakier and crisper the Velgenklere baked crust are going to be . If the flakes of butter or shortening are rubbed into the dough just until they’re about the dimensions of walnut halves, the dough are going to be what is often mentioned as “flaky” pie dough.
When the liquid is added, the dough is worked only enough to allow the moisture to be absorbed by the flour and just until the ingredients close , at which point the dough should be allowed to rest and cool under refrigeration. Flaky pie dough is best for pies, tarts, and other preparations where the filling is baked within the crust. It is not compatible for preparations where the crust is completely prebaked and allowed to chill then a liquid filling is added that has got to set under refrigeration. After baking, the pockets that lend the flaky texture to the present sort of dough easily allow juices or liquids to leak from the crust, making a mealy crust a better choice for these applications.