27
Oct
Lemon juice added to flaky or puff pastry to to strengthen gluten. Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough.
In the case of a pastry you add large amounts of fat to coat and separate the flour particles from each other but you then add just enough water to make dough.
Function of flour in shortcrust pastry. Nigellas Shortcrust Pastry recipe from HOW TO EAT and the pastry for the Star-Topped Mince Pies both use UK plain flour or Nigella also suggests in HOW TO EAT using 00 pasta flour. All pastry will shrink slightly as the water used to bind the pastry evaporates during baking and also the glutens in the flour will shrink back during baking. Function of Water in pastry shortcrust.
The water binds the ingredients together Function of Flour. Adds bulk Why is Strong plain flour is used in choux and flaky or rough puff pastry. As it contains more gluten this is needed to make the dough and give the pastry elasticity.
Lemon juice added to flaky or puff pastry to to strengthen gluten. The main function of flour in baking is to build structure. When the proteins found in wheat flour are hydrated they interact with each other forming what is known as gluten.
As dough or batter containing wheat flour is worked an elastic network is developed. This gluten network stretches to contain the leavening gasses in the baked good. After lightly greasing the pan with solid shortening a light dusting of flour is sprinkled in and distributed by tapping and tipping the pan on all sides.
Flour is also used as a coating plain or combined with seasonings for oven-baked chicken or fish. What is the function of fats in shortcrust pastry. Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough.
It can also be cut in or rubbed into the flour as pea-sized shapes before the final dough is made. The fat melts during baking leaving air spaces. The pastry is so strong it holds itself up even when the apples and cranberries have shrunk.
Mixing only fat and flour wont give a good crust. Instead it will not properly cook and crumble apart very easily. Therefore after the butter has been mixed in to the flour.
In pastry the flour particles are deliberately segregated in specific ways and then coated in fat. Fat is key to pastry it coats the flour particles and keeps them apart isolated into a tiny prison with no water allowed in or out. Fat is always a bit fascist about water.
Pastry depends heavily on the types of flour used its amount and how it is handled. When moistened and stirred wheat flour develops strands of gluten which are what give an elastic structure to the baked good that stretches and rises. What are the disadvantages of shortcrust pastry.
Which is the best flour to use for muffins plain or high grade. How do you convert plain flour into all-purpose. What is the function of egg in pastry.
How much is 150g of self raising flour equal in cups. What can you bake using suet pastry. What are the characteristics of puff pastry.
Wheat Flour o provides the structure in baked goods. O The protein content of a flour affects the strength of a dough. All Purpose Flour o can be used for all baking purposes.
Durum flour o Used to make spaghetti and other dried pasta. Whole wheat flour o It contains gluten-forming proteinsso can. Pastry cooked high temperature butter melts.
Fat absorbed by flour leaving air spaces. Air expands when heated and water in pastry converts to steam which expands creating layers. Click again to see term.
Make pastry short by coating the flour to stop gluten developing Hold air when creamed with sugar Oil forms an emulsion with liquids for example mayonnaise Provide energy and Vitamins A and D. Flour Not only is flour one of the main ingredients in almost all baked goods okay not cheesecake but there are many types of flours some familiar to home bakers and others that might only be seen in specialty andor commercial kitchens. Still there are some generalizations about the function of flour.
But dont despair if we follow the steps carefully we will end up with delicious pastry. Lets make some sweet shortcrust pastry and see if we can apply all of this. Well need the following ingredients.
175g plain flour 100g butter it must be cold not at room temperature 25g icing sugar 1. What is the function of cold water in shortcrust pastry. In the case of a pastry you add large amounts of fat to coat and separate the flour particles from each other but you then add just enough water to make dough.
Bake the pastry Blind without filling at 350F180C degrees for 15 to.