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Author Question: Explain why shortometer readings might be more precise for a ready-to-bake pastry shell than for ... (Read 67 times)

future617RT

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on: Aug 19, 2018
Explain why shortometer readings might be more precise for a ready-to-bake pastry shell than for hand-rolled pastries.

Question 2

Does chilling the dough influence the final quality of a pastry? If so, in what way?


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jennafosdick

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Ready-to-bake pastry shells have an exact protocol or criteria for production, whereas a hand-rolled pastry is prone to more variation based on individual production.

Answer to Question 2

Yes, chilling the dough makes it easier to handle when rolling it out and prevents the fat from melting into the flour. It also allows the flour to have more time to rehydrate and the gluten time to relax so that, during baking, it can expand the same rate as the gases.


future617RT

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

ktidd

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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