We also use third-party cookies that help us analyze and understand how you use this website. In the case of our beef or chicken pies you would blind bake first since these have very moist fillings. Cut the fat into small pieces with a knife and mix with the flour. Answer. Pastries: Pastry, in French - patisserie, is a delectable form of bake goods.. Also, the dough may not have rested enough to allow the flour to hydrate evenly. Our answer. This trend will see an up rise in the coming year with home bakers to expert chefs, using garden produce in their baking process. You will make pastry shells using vegetable shortening, cold butter, and melted butter; then you will compare the textures. Small pieces of fat are placed on the dough the fat traps air between the layers of dough. DaSilva, P. and Rowat, A. By contrast, hot water crust is less flaky and crisp, as the fat is perfectly integrated with the rest of the ingredients. The common factor is always the pastry, the nest in which the myriad treats can be stored. This is then chilled, rolled out and cut or shaped to whatever is needed for the use planned for the pastry. (2020, November 20). This can happen if you use oil or if the solid fat is too warm. Salt adds flavor and dimension to baked goods. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. What are the functions of water in baking? It functions more like a free-standing container, though compromises have been made such . 3-5 mm. Analytical cookies are used to understand how visitors interact with the website. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. Sift the flour and salt into a dish or food processor. Probably, the best egg wash substitute is milk. At that point, cold water is added to the mix . Is it flaky, sandy, or chewy? The cookie is used to store the user consent for the cookies in the category "Performance". What happens to the texture of the pastry shell if you knead and work the dough by hand? Texture is very important to a cookie. Shortcrust is a term that encompasses a few different types of pastry. Fill in your data table with the rankings. The smell of hot jam tarts in a warm kitchen on a cold winter's day is heaven. No complex parcel folding, edge-crimping, or pretensions. 1. Thats why softer flour with lesser protein will increase your chances of making a shortcrust pastry that is crumbly rather than tough. It adds colour and flavour. As a result, the crust will have a layered texture of various dough layers on top of one another, separated by empty pockets where formerly the fat sat. Water: Helps to bind flour and fat together to make a dough. It may be necessary to add up to 1 tbsp extra water. If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs. [3] Water is only added once the fat and flour are thoroughly combined. How does a lard-based pastry shell compare to the shells made from shortening and butter? However, you may visit "Cookie Settings" to provide a controlled consent. Then average the flakiness rankings for the trials for each volunteer and for each type of fat used. We want to know 'why' and love sharing knowledge! Batters and doughs are made up of water, gluten proteins, and starch granules. 2. For shortcrust, the ratio of flour used is double the amount of fat by weight. Use your ruler to measure. Shortcrust. To investigate the effect that fat and its temperature have on the taste and texture of pastry shells. Pastry is essentially a type of bread and so many different types exist that there is no one way to classify them. Use cold fats, cold liquids, dont let the dough heat up. It modifies flavour, increases crust colour and controls the rate of yeast fermentation and enzyme activity. Use your ruler to measure. Therefore, shortening and lard tend to be easier to work with. As higher temperatures are reached water starts to evaporate, forming steam. You can prepare ice water by filling a small bowl with ice cubes and then adding cold water until the bowl is nearly full. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions. What is the purpose of liquid in baked goods? Repeat steps 212 using the melted butter. Puff Pastry. Don't stretch. ! This allows any residual moisture to escape and gives you time to make a cup of tea with which to enjoy one of your delicate, sweet-hearted pastries. Machine-made: add the sifted flour, butter and lard . 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. Tenderizer: mainly via coating proteins from gluten and eggs or starch granules. In the recipe below you will find that butter is used, but feel free to change these fat ratios up as one of your experiments. Hot water crust is traditionally used for producing hand-made pies. If the problem persists, use less butter. Icing sugar or granulated sugar? What happens if you put too much butter in dough? Students learn what are the functions of ingredients in the making of pastry. A little lemon juice can also aid gluten relaxation and help stop discolouration of pastry during handling. Pie crusts (also called pastry shells), like the one shown in Figure 1, below, were developed in the Middle Ages, but not for fruits. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. Though they are all are fats, they have major differences. Brushing the pastry surface with raw egg will add to these reactions and also forms a waterproof layer, which is again useful in blind baking. Add the flour and salt to a food processor, then pulse to combine. liquid is added it is mixed for as short as possible. It also may be difficult to rank the pastry shells, but just encourage your volunteers to do the best that they can. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Traditionally, the jam tart has been made with shortcrust pastry "short" because it comes apart into small, "short" irregular particles. The main functional properties of salt in food processing and food production go well beyond taste. The ratio and handling of these ingredients give us the full spectrum of pastry, from delicate tenderness to brittle flakiness. The role of the fat in making a pastry is to give texture to the final product. The function of the water is to hydrate the flour so that it becomes soft and maliable and can be shaped and rolled. A cold crust will take (slightly) longer to bake. Usually, the reason for this is fairly simple haste. Pies and tarts have always been chameleon-like: sweet or savoury, hot or cold, sophisticated or humble. Preheat the oven to 425F. If the browning reactions have taken place and you have beautifully pale brown tarts, take your glistening prizes from the oven and leave them on a wire rack to cool. Once the flour mixture is the right texture, add 3 Tbsp of ice water to the bowl. Also, the egg proteins can help to form a sturdy structure. Why does butter separate the layers of pastry? Cut the fat (butter/shortening) into the flour until you get a fine breadcrumb structure. 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. This tradition was carried on in medieval northern Europe where they had the advantage of solid fats, as opposed to oils, allowing for more substantial pastries. Flavor is well-blended, with the filling characteristic for that kind of pie. Shortcrust will generally have a "half-fat-to-flour" ratio (by weight) and puff pastries roughly equal quantities of flour and fat. What is the role of salt in bakery products? When flour made from grinding these grains is mixed with water the two proteins combine and form gluten. What is the function of liquid in baking? In shortcrust pastry there is so little water that the starch can only partially hydrate. Oil - tough, dry, a little crumbly and hard. Bake the crust at 180C for approx. What is the key function of water in pastry making? Instead, it will not properly cook and crumble apart very easily. This sauce goes perfectly well with grilled meat. Everyone has their own preference. What are the 5 types of leavening agents? This will provide a good texture to the finished cake. In laminated pastries this will push the fat-lubricated layers apart. It can also be cut in or rubbed into the flour as pea-sized shapes before the final dough is made. This cookie is set by GDPR Cookie Consent plugin. 5 What are the functions of ingredients in pastry? Method. Bring the pastry into a ball and flatten into a disk on a piece of cling wrap. Strengthener in dough: Salt tightens the gluten structure which is crucial for yeasted dough products. Why does my shortcrust pastry crack when rolling? In that case I would recommend to cool it down first and then store it in the fridge. However, these dont necessarily seem to tell the whole story. Who knows, once you have figured out the best recipe, you might become your family's pie master! While eggs may not add much in terms of flavor to a cookie, theyre still a vital ingredient. In the process of dough kneading, the flour protein interacts with water to form long strands of gluten, which are tough and elastic. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. 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. Remember to record all of your observations in your lab notebook. Ingredients may also be selected for their nutritional composition or used for traditional or cultural reasons. Do not use your hands to cut the shortening into the flour, because the heat from your hands will affect the fat. These cookies will be stored in your browser only with your consent. Add the egg and process for 5 seconds. Mix with your hand. Can you see any differences looking through the microscope? Roll and handle shortcrust pastry as little as possible as overworking it can produce tough and unpleasant results. Wrap dough in Use pastry for tarts, pastries, quiches, or other savory goodies. Copyright 2002-2023 Science Buddies. Roll the disk from the center out, in each direction, forming approximately a 12-inch circle, as shown in Figure 3, below. The cookies is used to store the user consent for the cookies in the category "Necessary". In breads and cakes the gelatinisation of starch helps give shape. of kosher salt and mix it completely into the flour with the fork. If youve blind baked crust your crust to the point that its almost cooked, you can store it for a few days, outside of the fridge (assuming its not too hot out outside). The use of boiling water in choux pastry gelatinises the starch causing the dough to thicken. So why is that? Margarine is not recommended for most baking since it has as little as 35% fat the rest is mostly water. The microscopic origin of the very different textures of dough and pastry lies in the formation of gluten. depth. https://en.wikipedia.org/w/index.php?title=Hot_water_crust_pastry&oldid=1133905132, This page was last edited on 16 January 2023, at 02:12. Follow the recipe if it says to do so. Function of fat: Fat shortens the mixture in shortcrust. Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Next time, chill your cookies in the fridge for 10 minutes before you bake them. In some cases you can fill the filling immediately. Salt has several functions in baked goods. Save my name, email, and website in this browser for the next time I comment. If wholemeal, provides colour and texture. Lemon juice added to flaky or puff pastry to, flavours , strengthens the gluten in flaked pastries. Butter (4 1/2 cups). Gluten strands will form in your dough while you are working it; they will stretch and twist, giving elasticity to your dough, known as "bounce back". Using a microscope, investigate the physical differences between the four pastry shells. Water serves as a solvent and dispersing agent (for salt, sugar, and yeast). Just enough for the dough to come together. That's why we always "rub in" our butter to the flour before adding any liquids. Science Buddies Staff. Oils are liquid and wont form these little chunks or pockets of fat. The fat has no aeration function but as in bread making it will help to retain the gases released during baking. Flaky Pastry. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. This website uses cookies to improve your experience while you navigate through the website. No custards, crumbles, or curds are required. The impact on structure has some more scientific ground. The fat is usually butter, but it can also be lard or vegetable shortening. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Water is necessary for yeast fermentation and reproduction; softer doughs will ferment more quickly than dry doughs. Use a stand mixer for mixing the fat + flour, this will give a very fine mixture, so it is worthwhile to shortly work it with your hands to create some larger lumps. Please read our. Shortcrust will generally have a "half-fat-to-flour" ratio (by weight) and puff pastries roughly equal quantities of flour and fat. In all recipes for short crust pastry you will find that you have to work cold. If they melt, it will have the same effect as using an oil. The use of boiling water in choux pastry gelatinises the starch causing the dough to thicken. The working range for lard (which comes from the fat of a pig), is 58F75F. Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about a cup. Only at this point you can add the eggs one at a time, incorporating them into your dough. The more coated the flour cells, therefore, the less well they will bind with their neighbours and the weaker (shorter) the pastry will be. But this releases hot air and steam and can prevent the separation of the layers. This site uses Akismet to reduce spam. As long as you choose your fat:flour:liquid ratio properly though, they arent essential. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Also, use your eyes to determine whether the pastry is done. Keep handling to a minimum as it is not cold hands (or a warm heart) that are key to quality shortcrust pastry, but minimising the formation of the stringy, elastic protein gluten. It does not store any personal data. Without water, gluten is not formed. Warm cookie dough or excess butter will cause the cookies to spread too much, baking quickly on the outside but remaining raw in the middle. Fat shortens the mixture in shortcrust. It is a laminated dough and the most difficult to make. Function of Water in pastry shortcrust. The use of boiling water in choux pastry gelatinises the starch causing the dough to thicken. The use of boiling water in choux pastry gelatinises the starch causing the dough to thicken. Why is Strong plain flour is used in choux and flaky or rough puff pastry? Question. You should blend and cut the shortening into the flour for approximately 710 minutes. What are the basic ingredients in pastry and their functions? It adds colour and flavour. The more the dough is mixed, the more gluten is developed. Your pastries will thank you! Be careful here - nobody wants hot beads bouncing all over the kitchen! Chill for a minimum of 1 hour in the fridge. Remember to keep track of which method was used to produce each pastry shell. When the mass is foaming, add the eggs, the salt, the aroma, and finally, the sifted flour. Another problem can occur if you have damaged the layers, for example by pricking them with a fork before "blind baking" a pastry case. Such agents include air, steam, yeast, baking powder, and baking soda. 1 What is the role and function of water in pastry making? It adds colour and flavour. This cookie is set by GDPR Cookie Consent plugin. Required fields are marked *. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Do you eat hot water crust pastry? 1 What are the basic ingredients in pastry and their functions? We do not share your information with others. when mixed with water, forming gluten. It adds colour and flavour. You wouldnt use oils. However, it wont get that flaky texture that youre after for a short crust pastry dough. [4] This may be achieved with the use of a food processor, a specialized kitchen utensil called a pastry blender, or through various alternatives, like a pair of table knives held in one hand, or smearing the flour and fat together using the heel of the hand in a method known as fraisage.[5]. What happens when you cut through the bottom with a knife? Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Take at least 30 minutes at 180C to properly bake the crust. For another Science Buddies science fair project about gluten, try. Why is Strong plain flour is used in choux and flaky or rough puff pastry? By clicking Accept All, you consent to the use of ALL the cookies. Water will help the pastry come together but only a small amount should be added, in stages. However, fat content is only part of the story. Quickly mix liquid through to shape a firm ball. Do participles always function as adjectives? Bring the pastry dough together, flatten it and wrap in cling film. The working range for butter, an animal-based dairy product, is 58F68F. If making the large portion, split the dough in two balls.