What does fat do to pastry?

Answer 1

Fat does a lot of things, depending on what type it is, how you incorporate it and what type of pastry you're making. Generally speaking, it will shorten gluten strands and provide flavor and richness. When making certain cakes and cookies, creaming (beating) the fat with sugar will trap air molecules and in turn, provide extra leavening. Using real butter in your Tollhouse cookie recipe will allow your cookies to have just the right amount of spreading during baking--use too much and they'll be greasy and spread too much; use too little and they'll likely be tough, dry and not spread enough. In rich doughs like brioche, butter creates a fine crumb and melt-in-your-mouth quality. Because of the amount of protein and milk solids in butter, it can be browned and add complex flavors and aromas to financiers, puddings, frostings, etc. Cold butter added at the end of a lemon curd or pastry cream recipe makes a creamier end product with a glossy sheen. Chiffon cakes were developed using only oil as the fat, creating a lighter sponge that doesn't harden in the fridge like a heavier butter cake. Solid fats like butter, shortening and lard make flakey pie dough... As I said before, it all depends on what you're doing with the fat--what you're making and how you incorporate it--that dictates what it does.

Answer 2

Fats provide flavor, color and moisture in baked goods. They contribute to the texture of baked goods by shortening gluten strands, which creates a tender product.

Specifically in pastry, fats help leaven a product. Pockets caused by pieces or layers of fat that melt in the oven and create little steam pockets help leaven pastry doughs and create the layers in puff pastry or a flaky pie crust, for example.

Answer 3

Fat adds flavor and texture. Without fat it might crack

Answer 4

The fat in a pastry crust provides the "glue" to hold everything together, as well as allowing the crust to become crisper and brown without burning.

Answer 5

Fat adds flavor and texture. Without fat you have cracker

Answer 6

There is a lot of fat in pastry. It may contain fat from cream, hydrogenated vegetable oil in the icing or from the cake pan, or fat in butter.

Answer 7

The fat ratio will affect the flakiness of the pastry.

Answer 8

it makes it go purple

Answer 9

What is the answer