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Depending on the type of flour you are working with, as well as the recipe, using too much flour can make your pastry too dense, tough or chewy. For example, if you are making a basic butter/shortening pie crust using all-purpose flour -- if you use too much flour or knead the dough excessively, you over-develop the gluten and will wind up with a tough crust vs. a light, flaky pastry.
What else can I help you with?
What does the term short mean in shortcrust pastry?
the pastry has as much flour inside it asa it does butter. e.g. if you had 20g of flour you would also have to put 20g of butter into the mixture to form the pastry.
What are the pastry deffects and their causes?
under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust
Causes of pastry defects?
some defects of pastry might be under -cooking,over-cooking too "short" meaning too much shortening (fat) too dry or too moist
how much does shortening cost how much does shortening cost how much does shortening cost?
about 2.00$
What is solid shortening?
Solid shortening is a type of fat that is solid at room temperature, often made from hydrogenated vegetable oils. It is commonly used in baking and frying to provide structure and moisture to baked goods or to create flaky textures in pastry.
What are the causes of pastry failure?
Pastry defects and their causes 1.tough pastry 2.crumbly mealy pastry 3.deformal shrunken crust 4.blister in crust 5.fail crust 6.soggy crust 7.poor i hope this is very useful to you!!!! ;d ;p
What are the characteristic of good pastry?
A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process. The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more. When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture. The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry. Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.
What does extra gluten do to a pastry?
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
What could caused meat pie to be tough?
baked too long, baked too high a temp. Addition: If the pastry was tough then there could have been too much water in the mixture. Water aids the development of gluten, which makes pastry tough. It could also be because you "handled/kneaded or worked with" the pastry for too long. When making pie pastry, you must handle the pastry as little as possible.
Is eating raw pastry bad for me?
It is fine as long as in small amounts. If you eat to much it can be bad for you but a little is OK.
How much does a gallon of shortening weigh?
A gallon of shortening typically weighs around 7.5 pounds.
How much of shortening flakes does it take to equal a half a cup of solid shortening in cup measurements?
1cup
