This causes the particles of flour to be coated in fat molecules, preventing excess liquid like water or eggs from absorbing into the flour, which creates an overdevelopment of gluten. Have you ever heard of overworked pie dough being tough? The butter in the dough helps to create the light, flaky texture desired in these pastries. As the dough is baked, the butter melts and creates steam, trapping it in the dough and creating air pockets.
Once the dough has cooled, these air pockets become delicate layers of flaky dough. When making croissants , butter and dough are folded into hundreds of individual layers.
As a croissant bakes, the butter melts and the water content in the butter turns into steam. The fat in butter can also extend the shelf life of your baked goods. Consider a baguette and a loaf of brioche. The baguette contains absolutely no fat, so it goes stale and becomes dry within a day. Brioche, on the other hand, is loaded with butter and, in turn, will stay moist and soft for several days. Although this method is super easy, there are a few tricks that are helpful to know when using it, so that you can produce the best baked goods as possible:.
If you made three cakes with the same ingredients, but used different mixing methods to make it, you would get three different textured cakes. Unlike the creaming method and the muffin method, the rubbing-in method coats the flour proteins in a layer of fat. This means that it is harder for water to get through, resulting in less gluten — which means a finer and more tender crumb. I particularly like using the rubbing-method for a flaky pie crust or shortbread base where not much air is needed as a leavener.
For baked goods that need air, I normally use the creaming method. In true puff pastry only about an eighth of the fat is mixed into the dough — the rest is rolled into sheets and interlaced with layers of dough.
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. To create our shortcrust jam tarts, cut pastry circles that are a couple of centimetres bigger than the holes in the baking tray.
Black metallic muffin or small pie baking trays work well. Now it is time to add the sweet heart to your jam tart. Place a small spoonful of jam in the centre of each. 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!
My rule of thumb is to add just a little bit less than you think you need. The smell of hot jam tarts in a warm kitchen on a cold winter's day is heaven. Sugar, fat and fruit fight for attention in your nose, feeding your anticipation.
As the temperature of the tarts increases a race will start between the sag of melting fat and the drying of the structure-forming gluten network. This makes oven temperature a tricky decision. The hotter the oven, the more rapidly the gluten network will form, but it is also likely that that the filling will boil over. Lower temperatures will help stop boil-over but might mean the fat melts before the gluten network can form, leading to the nightmare of a soggy bottom.
A good compromise seems to be C. In breads and cakes the gelatinisation of starch helps give shape. In shortcrust pastry, however, starch is generally less important. 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.
In shortcrust pastry there is so little water that the starch can only partially hydrate. However, in absorbing the little water available it helps dry out the gluten network and so set the structure. Any sugar you added to the pastry will also help dry your pastry and help develop colour and flavour through caramelisation reactions. As higher temperatures are reached water starts to evaporate, forming steam. In laminated pastries this will push the fat-lubricated layers apart.
This is where butter is a mixed blessing — it has a higher water content, which generates steam, but does not separate layers as well as pure fats such as lard.
Another problem can occur if you have damaged the layers, for example by pricking them with a fork before "blind baking" a pastry case. But this releases hot air and steam and can prevent the separation of the layers. Back to Recipes Pumpkin recipes Butternut squash See more.
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