- How do you handle shortcrust pastry?
- What do I do if my shortcrust pastry is too crumbly?
- Why is my shortcrust pastry hard?
- What would happen to a flaky pie dough if you mixed it too long before adding the water after adding the water?
- Why has my pastry shrink during cooking?
- Why does my shortcrust pastry crack when it cooks?
- What is the best fat for making shortcrust pastry?
- Why is it preferable to use butter in shortcrust pastry?
- Why did my pastry fall apart?
- Does shortcrust pastry have egg in it?
- Why is it important to keep ingredients cool in pastry?
- What does adding an egg to pastry do?
- How long can you rest shortcrust pastry?
- How long should I blind bake shortcrust pastry?
- How do you know when shortcrust pastry is cooked?
- Why is shortcrust pastry used?
- What makes the best shortcrust pastry?
- Should you add egg to shortcrust pastry?
How do you handle shortcrust pastry?
Tips for working with shortcrust pastryDon’t overwork the dough.
Roll and handle shortcrust pastry as little as possible as overworking it can produce tough and unpleasant results.Use a metal tart tin.
Allow a little overhang.
Bake it blind.
Watch the colour.More items…•.
What do I do if my shortcrust pastry is too crumbly?
If it’s too crumbly, add a little more water. Once your pastry has come together, don’t then ruin it when rolling it out. It’s always tempting to shovel loads of flour onto a work surface when rolling out pastry.
Why is my shortcrust pastry hard?
Shortcrust. Hard and/or tough pastry: Usually occurs due to too much liquid and too much flour when rolling out, too little fat, over-handling or insufficient rubbing in. … Brushing the pastry base with a little egg white helps but the best solution is to use a metal tart plate (enamel) or an ovenproof glass dish.
What would happen to a flaky pie dough if you mixed it too long before adding the water after adding the water?
if you mix the flaky dough too long before adding water, you will end up with a mealy dough instead. the fat will melt and there will be no flakes. IF you mix it too long after adding water, you will end up with a tough dough due to gluten development.
Why has my pastry shrink during cooking?
Probably the main reason that pie crusts shrink is because the dough is not given adequate time to “rest”. This resting time allows the gluten to literally relax at critical points in the pie dough process, and will play a big role in preventing shrinking once it is baked.
Why does my shortcrust pastry crack when it cooks?
Cracking in pastry: is due to the dough drying out. If the top layer loses moisture, it shrinks and then cracks. To prevent cracking, keep it covered with a piece of clean plastic film before baking or when storing. Spots on the surface of the baked pastry: too much water.
What is the best fat for making shortcrust pastry?
Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry, though the flavour won’t be quite as rich and buttery.
Why is it preferable to use butter in shortcrust pastry?
You may have wondered why we use butter rather than margarine at Carême Pastry as the preferred fat for our premium ‘French’ style puff pastry and shortcrust pastry. Well, it’s because butter produces superior quality pastry with a lovely flaky texture, more richness, better flavour, and impressive lift.
Why did my pastry fall apart?
A too delicate pastry dough or one that falls apart is a result of the exact opposite causes of a tough or gummy pastry. Under mixing, using too much fat, or too little liquid does not allow the ingredients to bind together and virtually no gluten is formed, providing no structure.
Does shortcrust pastry have egg in it?
Contains Vegetarian , gluten , milk , egg and wheat. Shortcrust pastry is an important part of the baking repertoire – it can be used for a variety of sweet and savoury dishes.
Why is it important to keep ingredients cool in pastry?
Pastry of all kinds needs to be left to rest in a cool place for at least 15 minutes. This allows the fat to resolidify after handling, making the pastry easier to work with and ensuring that it will hold its shape during the early stages of cooking.
What does adding an egg to pastry do?
Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.
How long can you rest shortcrust pastry?
30 minutesRULE #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. Cool and relaxed pastry is far more likely to hold its shape when cooking.
How long should I blind bake shortcrust pastry?
Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).
How do you know when shortcrust pastry is cooked?
Trim off edges with a sharp knife. Make a small hole in the top of the pie to allow the steam to escape. Brush top with beaten egg and bake for 30 minutes or until pastry is golden brown. This pie may be eaten hot or cold.
Why is shortcrust pastry used?
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight.
What makes the best shortcrust pastry?
The perfect pastry is soft and ‘short’, or crumbly. Make sure all your ingredients are cold before you begin. This will help keep the pastry light and crumbly. When rolling out pastry, use a minimal amount of flour, as too much flour can dry the pastry out and toughen it.
Should you add egg to shortcrust pastry?
Eggs can be used whole or only egg yolks or only egg whites. The choice varies depending on the desired crumbliness: the yolks – being fatter – will accentuate it, while the egg whites are for a crispier shortcrust pastry. More generally, to make a soft shortcrust pastry for tarts it is always better to use whole eggs.