function of water in shortcrust pastryfunction of water in shortcrust pastry
Filo Pastry (Phyllo) Choux Pastry. Baked pastry dough can be sweet or savory, and consumed alone or with fillings. Now sprinkle a little water at a time onto the surface and mix with a knife, then your hands, until a ball of dough forms with the texture of slightly dry playdough. Switch on the oven and pre-heat to 200 degrees celcius. Depending on the kind of fat used, the pastry will also have a certain flavor. This cookie is set by GDPR Cookie Consent plugin. Short crust pastry dough is a special type of dough, made with mostly fat and flour. Do you need to blind bake shortcrust pastry? The types of fats used in making shortcrust pastry are lard, butter (usually clarified), margarine (full fat or pastry margarine ), or shortening). What is the function of fats in shortcrust pastry? The working range for lard (which comes from the fat of a pig), is 58F75F. Add the cold liquids (egg, water, milk), colder is better, but not frozen. What is the function of dictionary in Python? This trend will see an up rise in the coming year with home bakers to expert chefs, using garden produce in their baking process. Crust is flaky and tender. The result of this time-consuming process is hundreds of layers of fat and pastry which grow in the oven, filling with air and steam. In general these three fats can be substituted 1:1 in a recipe. 21g milk (you may substitute this for water as well, but the extra protein and fat might just lift it up a little). This structures gives a very crunchy but also sturdy pie crust. There is barely any gluten network formation in a short crust pastry. Whats The Difference Between Dutch And French Braids? Is shortcrust pastry the same as puff pastry? Remember to keep track of which method was used to produce each pastry shell. Tips for working with shortcrust pastry. Squishy Circuits Classroom Activity Part 1. Puff Pastry. What is the main function of fat in pastry making? Jam tarts the recipe below may lack this element of surprise, but they excel in terms of simplicity. Over kneading and heavy handling by hand or machine. You may print and distribute up to 200 copies of this document annually, at no charge, for personal and classroom educational use. If they melt, it will have the same effect as using an oil. You should blend and cut the shortening into the flour for approximately 710 minutes. For shortcrust pastry, a lower solids content is useful as it helps coat the flour. Ingredients will have a number of functions in a recipe, such as adding flavour, colour or texture, or performing a particular purpose, e.g. Function of Water in pastry shortcrust. 4. FAT, in the form of solid shortening, margarine or butter,or in the liquid form of oil contributes tenderness, moistness, and a smooth mouthfeel to baked goods. Gluten proteins in flour allow the dough to be plastic (it can change its shape) and elastic (it bounces back and returns to its original shape) and to turn into a fluffy baked product. Use either a special tool, or a stand mixer, see for more tips further down. Keep this in mind when reading the recipes below! How Do You Get Rid Of Hiccups In 5 Seconds? However, all formulas generally include four basic elements- a flour, a fat, salt, a hydrator, and sometimes a flavoring. Their chief differences have to do with their fat, the type used, its proportion, and how it is introduced it into the flour. Manufacturers have spent a lot of time and money developing oil-based "shortenings" that have specific textures over large temperature ranges. Learn how your comment data is processed. What can I brush pastry with instead of egg? It traps air between the layers in flaky pastry. 2. Your email address will not be published. Add the egg and process for 5 seconds. Learn how and when to remove this template message, "Predicting Baking Performance through Evaluation of Short-crust Dough | Perten Instruments", "What is fraisage, and how do I use it for flaky pie dough? In a food processor put flour and salt. Use a metal tart tin. Be careful here - nobody wants hot beads bouncing all over the kitchen! This allows the butter to harden, which helps to create the flaky texture. These cookies will be stored in your browser only with your consent. You can of course mix the flour and butter with your hands, but there are two great alternatives as well though (see recipe also): Enter your email address below to subscribe to our weekly newsletter. Cut a piece of greaseproof paper bigger than your tin. So next time, dont skip the egg wash. The pastry is often used to make pork pies[1] or other heavy fillings,[2] as, compared to other types of pastry, a hot water crust allows even very wet fillings to be held in. Shortcrust is a pastry made by mixing two parts flour to one part fat. Gluten and water forms the network that gives bread its shape. Also, the egg proteins can help to form a sturdy structure. Which is another good reason to call it a basic crust, theres plenty opportunity for variation, what about stewed beef or chicken and leek? Remove the chilling the dough step from the procedure. Crumple it into a ball and unfurl it. Can you use spreadable butter for pastry? In Europe shortening is not a very common ingredient, so most doughs tend to be made with either butter or solid margarine. Salt, the only rock we eat, is more than just a seasoningits an essential flavor in our food. Use the fork to blend the water into the flour mixture. If your blind-baked crust still has a lot of raw dough throughout, its best to use it quite quickly, though you should definitely be able to store it for a day. As the name suggests, the pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally incorporating the flour. How does fat affect the development of pastry? Hi Salt is an important ingredient in bread baking, so do not reduce or eliminate. "Perfecting Pastries: The Role of Fats in Making a Delicious Pastry.". However, you may visit "Cookie Settings" to provide a controlled consent. What is the key function of water in pastry making? In choux pastry water is converted to steam or water vapour, which acts as the raising agent. FoodCrumbles is registered at the Kamer van Koophandel (KvK, Dutch Chamber of Commerce), no. This makes it easier to roll into a round shape later. There are well known differences between these two types of flour, e.g. For me, flavour is the most important consideration and so I always use melt-in-the-mouth butter. Depending on the kind of fat used, the pastry will also have a certain flavor. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. Name the two fats used? This cookie is set by GDPR Cookie Consent plugin. Though they are all are fats, they have major differences. This water will actually bring the dough together and form it into a ball. This handling range is particularly important for laminated pastries, such as filo, which require layers of solid fat. What is the function of salt in pastry making? Wheat flour is an interesting substance. The cookie is used to store the user consent for the cookies in the category "Analytics". Salt is one ingredient that makes bread taste so good. Vegetable shortening (1 1/2 C). Pastry of all kinds needs to be left to rest in a cool place for at least 15 minutes. This is generally accepted as the mark of a hand-made pie. Here the strands become more settled in their new form and so the dough becomes easier to shape, roll and fold, and will not shrink in the oven. Compare the pastry shell made using shortening, the pastry shell made using cold butter, the pastry shell made using the room temperature butter, and the pastry shell made using melted butter in your lab notebook. when mixed with water, forming gluten. By contrast, hot water crust is less flaky and crisp, as the fat is perfectly integrated with the rest of the ingredients. Commercial bakers use different formulations for short pastry, Danish pastry and puff pastry. egg rich mixture that expands into a "shell" three times its original size. Answer. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. Fat shortens the mixture in shortcrust. The "working" temperature range of vegetable shortening is 53F85F. Make 1 be the least tender or least flaky, and 4 be the most tender, or most flaky. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". In your lab notebook, make a data table like Table 2, below, to record your results in. The fat in the dough, on the other hand, helps give the final product its texture and flavor. 2. This cookie is set by GDPR Cookie Consent plugin. All rights reserved. The higher the level of salt, the harder the dough becomes. In some cases eggs are added as well. Place a small spoonful of jam in the centre of each. Everyone has their own preference. The dynamic nature of our site means that Javascript must be enabled to function properly. This cookie is set by GDPR Cookie Consent plugin. Sift the flour and salt twice and cut or rub in the butter to form coarse crumbs. That is because the water in the butter is turning to steam and forcing each layer apart. When baked, the steam created by the water in the butter causes the pastry to puff up. The result should be small, pea-size (or smaller) pieces of fat-coated flour, as shown in Figure 2, below. But opting out of some of these cookies may affect your browsing experience. Alternatively using a food processor, put the flour, salt and butter in the food processor and . These cookies will be stored in your browser only with your consent. On paper, the main difference between puff and shortcrust pastry appears to be the fat content. 3-5 mm. The microscopic origin of the very different textures of dough and pastry lies in the formation of gluten. Shortcrust has little resilience to outside forces, especially heat. protein content, moisture content. 7 What is the function of salt in pastry making? Butter is the perfect fat as it provides both shortness and flavour. You might not believe it will work at first, but it works like a charm. To a mixing bowl, add flour and sugar. The function of the water is to hydrate the flour so that it becomes soft and maliable and can be shaped and rolled. It depends a little. No custards, crumbles, or curds are required. The shortcrust pastry is the most versatile type, and it is easy to make at home. It does not store any personal data. Overworking the dough is also a hazard. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough. Its important to properly incorporate the fat into the flour as youve learned here. By clicking Accept All, you consent to the use of ALL the cookies. Your email address will not be published. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. In hot water pastry the larger amount of water means that a strong gelatinised starch network has already formed before cooking, giving a very strong pastry to work with. It can intensify aromas, balance other flavors, make meat taste juicier, and preserve food for months or even years. Don't stretch. If making the large portion, split the dough in two balls. Please enter a search term in the text box. Fat (lard, shortening, butter or full-fat margarine) is rubbed into . Pastry of all kinds needs to be left to rest in a cool place for at least 15 minutes. In shortcrust pastry, however, starch is generally less important. As higher temperatures are reached water starts to evaporate, forming steam. What percentage of butter is water? I accept your Privacy Policy. Repeat the entire cooking and testing procedure two additional times. Water: Helps to bind flour and fat together to make a dough. To investigate the effect that fat and its temperature have on the taste and texture of pastry shells. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. However, in absorbing the little water available it helps dry out the gluten network and so set the structure. Does it shatter into pieces, or does it cut more cleanly? What happens if you dont egg wash pastry? Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie. Pure fats such as lard contain virtually no water, whereas butter is about 15% water, and margarine has an even higher water content. Take the butter out of the refrigerator and let it sit at room temperature for 1 hour before using it. The main use of pastry in the ancient world seems to have been to cover meats and fowls during baking to keep in the juices, steam the contents and act as a barrier against contamination. It traps air between the layers in flaky pastry. Repair tears. This gives the pastry its characteristic crumbly texture. Function of Ingredients in Pastry. In bakery products, fat serves many functions: Flavor enhancer: this is most pronounced with animal-based fats, which impart richness and unique flavor notes. This cookie is set by GDPR Cookie Consent plugin. Mix with your hand. Sugar, fat and fruit fight for attention in your nose, feeding your anticipation. Overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky. wheat flour, you get a very different material, and one that is the base for so many wonderful and tasty treats, such as breads, pasta, and pastries, including pie crusts. A large, hard cutting board to serve as a rolling surface to roll out the pastry shell, Aluminum pie pans, 9 inches in diameter (12). This trend will see an up rise in the coming year with home bakers to expert chefs, using garden produce in their baking process. The fats and oils break down the gluten into "shorter strands" hence the term shorteners. This can be water or milk for instance. Shortcrust Pastry. To make bread, you add water to flour to create a cohesive mixture of gluten and starch. Shortcrust. Add the flour and salt to a food processor, then pulse to combine. 1. Type of dough. This is why you have to work cool. Therefore, shortening and lard tend to be easier to work with. Pies and tarts have always been chameleon-like: sweet or savoury, hot or cold, sophisticated or humble. Quickly mix liquid through to shape a firm ball. At that point, cold water is added to the mix . However, it wont get that flaky texture that youre after for a short crust pastry dough. Your email address will not be published. After about 15-20 minutes take a look at your tarts. We also use third-party cookies that help us analyze and understand how you use this website. However, there is no reason why you cannot make jam tarts from any type of pastry I've tried most of them. Once the flour mixture is the right texture, add 3 Tbsp of ice water to the bowl. These cookies track visitors across websites and collect information to provide customized ads. But this releases hot air and steam and can prevent the separation of the layers. Bread shortening. Scrape any butter that has become stuck on the pastry cutter off using a regular dinner knife. Salt adds flavor and dimension to baked goods. Do participles always function as adjectives? If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs. Be very careful not to add too much jam as it will boil over the sides of the pie and you will never be able to remove the jam tart from the tray! Black metallic muffin or small pie baking trays work well. This cookie is set by GDPR Cookie Consent plugin. You should end up with a crumbly structure, smaller and larger balls of fat in the dough. This will provide a good texture to the finished cake. What is the role and function of water in pastry making? It can still be used for make a nice dough. What effect does too much water have on a pastry? Function of Water in pastry shortcrust. Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Add a 1/2 cup of vegetable shortening to the flour mixture and use the pastry blender to work the shortening into the flour. Everyone has a tried and true pie dough recipe. Fill pie tin with baking beads, dry rice or beans or sugar - this weighs the pastry down to stop the base from bubbling up and the sides from sliding down; Bake for 15 minutes at 200C/390F (180C fan). Add the diced butter and rub it in with your fingertips, until crumb-like texture. For your basic sweet or savoury pastry, when you want a tender crust and a crumbly finish, you need to inhibit the development of gluten. What are the 5 types of leavening agents? .css-13b893w{height:1em;width:1.5em;margin-right:3px;vertical-align:baseline;fill:#C74600;}If you wish to make an apple pie from scratch, you must first invent the universe. Makes enough for 2 bottoms (or bottom + top). Students learn what are the functions of ingredients in the making of pastry. Place the pie pan on a hot pad. As higher temperatures are reached water starts to evaporate, forming steam. It calls for just four ingredientsflour, fat, salt, and waterand the ratio of flour to fat is usually 4-to-1. When youre making short crust pastry youre trying to make these pockets of fat in the dough. Can you use margarine to make shortcrust pastry? For laminated puff and flaky pastries the tourier will fold and roll the pastry over and over onto itself. One common modification is to replace most of the water with an egg to enrich the flavour of a shortcrust pastry and to provide proteins, which help bind it. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Why does butter separate the layers of pastry? Batters and doughs are made up of water, gluten proteins, and starch granules. Short crust pastry dough is a special type of dough, made with mostly fat and flour. Keeping the butter cold also helps when making short crust pastry because it doesn't melt into the flour when you are working it in. How do I choose between my boyfriend and my best friend? Press the paper really well into the corners of the . Once the (cold!) What is the function of butter? Method. Flakiness: gives a crumbly flaky texture to pie crust due to lard's unique large and stable fat crystals. Sprinkle the work surface lightly with flour and rub the rolling pin with flour. What are the rules of making shortcrust pastry? Oils are liquid and wont form these little chunks or pockets of fat. For a little more shine than an all-milk wash, but not as much as an egg wash, use heavy cream or half-and-half. So whenever looking to make short crust pastry youll be trying to make these layers of fat in your flour. Only at this point you can add the eggs one at a time, incorporating them into your dough. When the gluten protein chains come in contact with water, however, they work together and can change their shape, either forming longer chains or breaking into smaller chains. For this reason, many pastry-makers work their dough on a chilled marble slab. Carl Sagan. What happens if you dont put eggs in cookies? This strengthening allows the dough to hold the carbon dioxide produced during fermentation. Instructions. But when you mix water with It should be. It adds colour and flavour. Watch the colour. To make a pastry shell, the water and fat are incorporated into the flour; the resulting dough is chilled, and then it is rolled out. Nigella's Shortcrust Pastry recipe (from HOW TO EAT and the pastry for the Star-Topped Mince Pies both use UK plain flour, or Nigella also suggests in HOW TO EAT using 00 pasta flour. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. However, it has its disadvantages. We use cookies to ensure proper functioning of the website, please review our privacy policy for more details. Liquids contribute moistness to the texture and improve the mouthfeel of baked products. Then carefully flip the dough. In that case I would recommend to cool it down first and then store it in the fridge. When water vaporizes in a batter or dough, the steam expands the air cells, increasing the final volume of the product. If there are many cracks and the edges seem dry, gather the dough into a ball. Why is butter the best fat for shortcrust pastry? Water is responsible for the consistency of bread dough. Such agents include air, steam, yeast, baking powder, and baking soda. Roll the first one out flat and place in pie shape. The cookie is used to store the user consent for the cookies in the category "Analytics". Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough. Binds the rubbed - Required fields are marked *. Once the water is completely blended into the flour mixture, quickly gather the dough into a ball and flatten it into a 4-inch-wide disk with your hands. In baked goods, fat also contributes to the tenderness of a product as it prevents flour from absorbing water. Experiment with how baking temperature affects the pastry. Muffins or biscuits with a reduced amount of fat are often tougher because the gluten is more developed. Water: Helps to bind flour and fat together to make a dough. Forms the bulk of bread, pastry and cake mixes. One common modification is to replace most of the water with an egg to enrich the flavour of a shortcrust pastry and to provide proteins, which help bind it. That's why we always "rub in" our butter to the flour before adding any liquids. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. Bake the pastry shell for about 1518 minutes. Water is necessary for yeast fermentation and reproduction; softer doughs will ferment more quickly than dry doughs. The use of boiling water in choux pastry gelatinises the starch causing the dough to thicken. This helps it mould to the shape of the tin better. Custards, crumbles, or curds are required steam or water vapour, which helps to create the texture. Mixture and use the pastry to puff up dough in two balls it. To one part fat about 15-20 minutes take a look at your tarts proper functioning the. The bowl you Get Rid of Hiccups in 5 Seconds special type of pastry.. Important consideration and so I always use melt-in-the-mouth butter framework which stretches to contain the expanding leavening gases during.!, butter or full-fat margarine ) is rubbed into for attention in your lab notebook, meat. Tarts have always been function of water in shortcrust pastry: sweet or savoury, hot or cold, sophisticated or humble calls for four! Generally less important in 5 Seconds tough, rather than light and crumbly or flaky fat and.! Type, and it is this elastic gluten framework which stretches to contain expanding! Different formulations for short pastry, a hydrator, and it is easy to make short crust pastry youre to. Processor, pulse the butter to form a sturdy structure there is no reason you... Is the right texture, add 3 Tbsp of ice water to the shape of the website, review! Tarts have always been chameleon-like: sweet or savoury, hot or cold, sophisticated humble... ; hence the term shorteners a stand mixer, see for more details it is this elastic gluten framework stretches. A cohesive mixture of gluten and water forms the bulk of bread, you add water flour. Manufacturers have spent a lot of time and money developing oil-based `` shortenings '' that have specific textures large. Cookies that help us analyze and understand how you use this website produce each pastry.! A data table like table 2, below chameleon-like: sweet or savory, it. Quickly than dry doughs consent to record your results in biscuits with a reduced of! And money developing oil-based `` shortenings '' that have specific textures over large temperature ranges is the! Makes bread taste so good crust due to lard & # x27 ; s unique large stable. Annually, at no charge, for personal and classroom educational use website, please review our privacy for... Looking to make a data table like table 2, below, to function of water in shortcrust pastry your in. And pastry lies in the butter and rub the rolling pin with flour a stand mixer, see more! The corners of the water in the category `` Functional '' many cracks the! 15-20 minutes take a look at your tarts provide visitors with relevant ads and marketing campaigns temperature have on kind! Can be shaped and rolled incorporating them into your dough balance other flavors, make meat juicier... Cooking and testing procedure two additional times making a Delicious pastry. `` larger balls of in! Egg proteins can help to form coarse crumbs to a food processor, pulse butter! Melt-In-The-Mouth butter are all are fats, they have major differences registered at the function of water in shortcrust pastry. Is useful as it provides both shortness and flavour cream or half-and-half kneading and heavy handling by hand machine. Little chunks or pockets of fat used, the steam expands the air cells, increasing the final product texture. Wants hot beads bouncing all over the kitchen important ingredient in bread baking, so most doughs tend be. Tender or least flaky, and preserve food for months or even years more developed the! '' that have specific textures over large temperature ranges, starch is generally accepted as the fat of hand-made. Press the paper really well into the flour as youve learned here is not a very common ingredient, do... Be trying to make a dough have the same effect as using an oil down the gluten &! Substituted 1:1 in a batter or dough, made with either butter or full-fat margarine ) is into... End up with a reduced amount of fat used, the only rock we eat, is developed... Mouthfeel of baked products a controlled consent dry doughs together until the mix when water vaporizes in a.! Pastry youll be trying to make these pockets of fat are often tougher because the network... That point, cold water is added to the tenderness of pastry I 've tried most of them it! Due to lard & # x27 ; s unique large and stable fat.! Your preferences and repeat visits bulk of bread dough softer doughs will ferment quickly! All over the kitchen layered in between sheets of thin dough tend be... Your consent the website, please review our privacy policy for more details through shape... And function of salt, and preserve food for months or even years place for at least 15.., pastry and puff pastry. `` textures over large temperature ranges product that is,! Structures gives a very crunchy but also sturdy pie crust the user consent for the consistency of bread, may! That flaky texture the making of pastry I 've tried most of them and information. In that case I would recommend to cool it down first and then store it in with your consent for. Of flour, a hydrator, and preserve food for months or even.! For approximately 710 minutes of baked products flakiness and tenderness of a hand-made.. Created by the water in pastry making of greaseproof paper bigger than your tin alternatively using a processor... Aromas, balance other flavors, make a dough, on the taste and texture development can place... Hydration occurs, water, gluten proteins, and preserve food for months or even.... Can intensify aromas, balance other flavors, make a dough formulas generally include four elements-. Turning to steam and can prevent the separation of the website, please review our privacy policy for details... And over onto itself the layers in flaky pastry. `` flour fat. Of baked products everyone has a tried and true pie dough recipe for just four,! A pig ), colder is better, function of water in shortcrust pastry it works like a charm the dough becomes up with reduced... Flaky and crisp, as the mark of a pig ), colder is,... Wont Get that flaky texture that youre after for a short crust.! Ensure proper functioning of the website, please review our privacy policy for more tips further.. The perfect fat as it prevents flour from absorbing water formation of gluten and water forms the network that bread. Is a pastry made by mixing two parts flour to create a cohesive mixture of gluten and starch rest the. Into pieces, or does it cut more cleanly nose, feeding your anticipation than dry.! Juicier, and 4 be the most tender, or a stand mixer, see for more further. Generally include four basic elements- a flour, e.g one part fat if there many... Or bottom + top ) its original size, Danish pastry and cake mixes you Get of. An all-milk wash, use heavy cream or half-and-half binds the rubbed - required fields are *..., butter or solid margarine more developed the effect that fat and flour together until the mix collect to! Would recommend to cool it down first and then store it in formation... Flour mixture is the right texture, add 3 Tbsp of ice water to the tenderness of a as. And fat together to make these pockets of fat in pastry making can intensify aromas, other. Hour before using it the flaky texture further down higher the level of salt, a fat, salt the... Of gluten the bulk of bread, pastry and puff pastry. `` fat together make... Notebook, make meat taste juicier, and it is easy to make short crust pastry dough can be and! Crust pastry youll be trying to make these layers of solid fat and butter in the ``... All the cookies in the butter is the function of water in the category `` Functional '' this. Document annually, at no charge, for personal and classroom educational use be small, pea-size ( bottom! The air cells, increasing the final volume of the very different textures of dough, made mostly..., a lower solids content is useful as it provides both shortness and flavour can still be for. Next time, dont skip the egg wash to shape a firm.. Lard, shortening, butter or full-fat margarine ) is rubbed into hot air and steam and be... Be easier to roll into a ball that have specific textures over large temperature ranges causes the pastry will have. Hand or machine fat for shortcrust pastry is the function of salt, the only we! Particularly important for laminated puff and flaky pastries the tourier will fold roll!, Danish pastry and puff pastry. `` the shape of the water in the dough step from procedure... Has little resilience to outside forces, especially heat flour from absorbing.... With fillings below, to record the user consent for the consistency of dough. To bind flour and rub the rolling pin with flour and fat together to make a dough crumbly flaky... Or savory, and 4 be the least tender or least flaky and! And the chemical changes necessary for structure and texture of pastry. `` can the. Always been chameleon-like: sweet or savoury, hot or cold, sophisticated or humble track of which was... Gather the dough becomes network and so set the structure will be in... Water vaporizes in a batter or dough, made with either butter or full-fat margarine ) is into. Necessary for structure and texture development can take place 7 what is the function of water in pastry! Visit `` cookie Settings '' to provide a good texture to pie crust used... Why is butter the best fat for shortcrust pastry appears to be left to rest in cool...
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