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Author Question: Why is chilling the dough recommended for pastry preparation? ... (Read 27 times)

folubunmi

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on: Aug 19, 2018
Why is chilling the dough recommended for pastry preparation?

Question 2

How does the amount of manipulation after water is added affect the final pastry product?


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connor417

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

Chilling the dough makes it easier to handle and helps prevent the fat from melting into the flour. This allows the flour more time to rehydrate and the gluten time to relax so that, during baking, it can expand at the same rate as the gases.

Answer to Question 2

Adding excess water, or increasing the amount of manipulation after water is added, causes extensive hydration of the flour proteins. This results in increased gluten production and a less tender pastry.


folubunmi

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Reply 2 on: Aug 19, 2018
:D TYSM

irishcancer18

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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