Fats in pastry
- Created by: Sagastrong
- Created on: 18-09-18 21:55
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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
- This prevents the development of gluten in the dough. The fat will shorten the dough..
- Pastry is made with “shortening “. The fat is rubbed into the flour. The molecules of fat surround the flour particles and exclude water.
- 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 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
- A combination of lard and butter helps create the perfect short pastry
- 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
- The recommended fat to use is 1/2 lard, 1/2 margarine or 1/2 butter - 1/2 fat to flour
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