Fats in pastry

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  • Fats in shortcrust pastry
    • The recommended fat to use is 1/2 lard, 1/2 margarine or 1/2 butter - 1/2 fat to flour
      • The fat should be cut into cubes and rubbed in to the flour, with liquid gradually added
    • The fat should be cut into cubes and rubbed in to the flour, with liquid gradually added
    • The role of the fat in making a pastry is to give texture to the final product.
      • Pastry is made with “shortening “. The fat is rubbed into the flour. The molecules of fat surround the flour particles and exclude water.
        • This prevents the development of gluten in the dough. The fat will shorten the dough..
          • Any increase in water in the mixture will tend to encourage development of gluten, which will make biscuits hard and pastry heavy
    • Lard produces flakier crusts in pastry
      • A combination of lard and butter helps create the perfect short pastry
        • The recommended fat to use is 1/2 lard, 1/2 margarine or 1/2 butter - 1/2 fat to flour
        • The fat is vital in creating the short and crumbly texture
      • The oven should be preheated to ensure the fat in the pastry distributes/melts and cooks properly
      • The fat needs to be as cold as possible when making the pastry so that it doesn’t melt in your hands before it reaches the oven
      • The pastry should be golden and have a short, crumbly consistency

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