What we've also discovered is that a little oil in the butter is good for the cake and keeping it moist. It holds onto water and gives volume and structure to bread. In shortcrust pastry, however, starch is generally less important. Why is it important to know the functions of ingredients? Water: Helps to bind flour and fat together to make a dough. Water serves as a solvent and dispersing agent (for salt, sugar, and yeast). Bread shortening. What happens if you put too much butter in dough? Repeat steps 212 using a 1/2 cup of butter at room temperature. In the case of our beef or chicken pies you would blind bake first since these have very moist fillings. Best use: bread loaves, rolls, pie bottoms, muffins, buns, donuts. It depends a little. 82744386. 1 What is the function of fat in shortcrust pastry? Water is responsible for the consistency of bread dough. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The volunteers may need to try many pieces of the pastry shells to rank them. Rough Puff Pastry. Place a small spoonful of jam in the centre of each. This cookie is set by GDPR Cookie Consent plugin. How do you make successful shortcrust pastry? In this cooking and food science fair project, you will determine which type and temperature of fat produces the flakiest and most-tender pastry shell. The smell of hot jam tarts in a warm kitchen on a cold winter's day is heaven. Anatomical terminology, skull and mandible, soft tissue of the head, pharynx/larynx and neck, axial skeleton, Arrested by Police - 1976 Bail Act (Section 3 & 4), use descriptive tags to organise your content. Your email address will not be published. 4 What is the importance of salt in cooking? The blind baking will help secure the sides of the pie crust against the baking tin.An example of a blind baked crust, it will be filled with a super moist spinach filling. But opting out of some of these cookies may affect your browsing experience. Liquids are necessary in baked goods for hydrating protein, starch and leavening agents. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. We also use third-party cookies that help us analyze and understand how you use this website. There is usually a display of delicious sweets and pastries to tempt the palate and the eyes. However, these dont necessarily seem to tell the whole story. Everyone has a tried and true pie dough recipe. Next time, chill your cookies in the fridge for 10 minutes before you bake them. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Place the pie pan on a hot pad. Your pastries will thank you! The yolks emulsify the dough, and which all add fat, giving the crust a tenderness, richness and browning. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. 3-5 mm. The ultimate form of this glutinous type of pastry is filo, which in its raw form consists of one thin glutinous layer. It can also be cut in or rubbed into the flour as pea-sized shapes before the final dough is made. What is the function of cold water when making pastry? Press ESC to cancel. Home | About | Contact | Copyright | Privacy | Cookie Policy | Terms & Conditions | Sitemap. Though they are all are fats, they have major differences. Do you eat hot water crust pastry? Squishy Circuits Classroom Activity Part 1. This can be water or milk for instance. If it's really really wet, it's better to start over again. Oils are liquid and wont form these little chunks or pockets of fat. A good compromise seems to be 180-200C. Michelle Maranowski, PhD, Science Buddies. This makes it easier to roll into a round shape later. Usually, the reason for this is fairly simple haste. Repeat steps 212 using the melted butter. Hot water crust is a type of pastry used for savory pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Their chief differences have to do with their fat, the type used, its proportion, and how it is introduced it into the flour. For shortcrust, the ratio of flour used is double the amount of fat by weight. 1. Egg wash is also a great glue for making two pieces of pastry stick together (like the edges of a double pie crust), or adhering seeds and grains to the top of bread and rolls. Lightly flour the rolling pin and the rolling surface (i.e., large, hard cutting board). When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. It does not store any personal data. The first golden rule of making shortcrust pastry is to keep the ingredients, the bowl, the surface, and your hands as cool as possible. Eg can I bake the base blindly the day before I bake it with the filling and should I store it in the fridge after blind baking it or is it ok covered outside the fridge? You also have the option to opt-out of these cookies. In choux pastry water is converted to steam or water vapour, which acts as the raising agent. [4] This may be achieved with the use of a food processor, a specialized kitchen utensil called a pastry blender, or through various alternatives, like a pair of table knives held in one hand, or smearing the flour and fat together using the heel of the hand in a method known as fraisage.[5]. The more the dough is mixed, the more gluten is developed. Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough. 2. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. The crust should now be able to keep its shape. It can intensify aromas, balance other flavors, make meat taste juicier, and preserve food for months or even years. In order to achieve the optimum result the amount of spread used should be adjusted to give the same amount of fat as in the original recipe. Your email address will not be published. Use the stopwatch to keep track of time. 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. The different wheat flour types contain varying amounts of the gluten forming proteins. The trick of this type of pastry is that the fat will form little pockets of fat within the dough. The fat is usually butter, but it can also be lard or vegetable shortening. 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. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". However, it wont get that flaky texture that youre after for a short crust pastry dough. The cookies is used to store the user consent for the cookies in the category "Necessary". Necessary cookies are absolutely essential for the website to function properly. Unfortunately its exact history is difficult to pin down, because although pastry was often used, detailed recipes didn't make it into cookery books until the mid-16th century. A cold crust will take (slightly) longer to bake. 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. You may find us experimenting and learning why oranges are orange, why bread rises, or why there's a hole in coffee packaging. The dynamic nature of our site means that Javascript must be enabled to function properly. Sift the flour and salt into a dish or food processor. However, you may visit "Cookie Settings" to provide a controlled consent. We also use third-party cookies that help us analyze and understand how you use this website. Water: Helps to bind flour and fat together to make a dough. 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. If this type of crust is done well, you will get a layered crunchy texture. Flavour is very personal though and depends on the type of pie youre planning to make. Pastry is the most innovative and creative of all the departments in the kitchen. This does mean that when using butter or lard, the butter or lard shouldnt melt. Basically, the main difference between pastry margarine and butter are the ingredients in each. Another problem can occur if you have damaged the layers, for example by pricking them with a fork before "blind baking" a pastry case. Why does my shortcrust pastry crack when rolling? The result of hydrogenation is an oil that is solid at room temperature. The fat has no aeration function but as in bread making it will help to retain the gases released during baking. To make the crust, fats are combined with flour until it loosely forms. Shortening has little to no flavour, whereas butter has quite a lot of flavour. When eggs are incorporated, they add a significant amount of liquid to the batter and these air pockets fill with egg. Our team of volunteer scientists can help. We want to know 'why' and love sharing knowledge! Using the pastry cutter, push and twist it into the flour, rotating the bowl occasionally. What weve also discovered is that a little oil in the butter is good for the cake and keeping it moist. Water What is the key function of water in pastry making? That is because the water in the butter is turning to steam and forcing each layer apart. Icing sugar or granulated sugar? Butter (4 1/2 cups). Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan.Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Watch the colour. Do participles always function as adjectives? As a result, the crust will have a layered texture of various dough layers on top of one another, separated by empty pockets where formerly the fat sat. How does fat affect the development of pastry? You wouldnt use oils. 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Barbara Klein & Krista Schweiggl