Why is my shortcrust pastry so hard?
kiln. Hard and/or leathery dough: most of the time due to excess liquid and flour when spreading, lack of fat, overwork or kneading, insufficient friction. let stand or cool before cooking.
How to soften a hard dough?
Put this cake batter in the microwave on low power and the butter will soften gently until the cake batter is just right.
How to soften shortcrust pastry?
My dough falls apart and is hard to roll out.
When adding water to butter and flour, use very cold water and add a tablespoon at a time. If it’s too crumbly, add a little more water. Once the dough is collected, do not mix it when you roll it out.
Why is my dough hard?
Hard or sticky dough is primarily the result of too much gluten. This can be due to several factors such as B. Kneading or over-kneading, lack of fat, adding too much flour, or adding too much liquid.
What if you check the shortcrust pastry?
Recycling the dough will turn the gluten into flour, which will make the dough harder to roll out. Recycled dough is also more likely to shrink when cooked and become chewy when cooked.
How to fix burnt puff pastry?
Simply sprinkle a little cold water over the dough with your fingers and gently fold it in! until the dough has been mixed. If the dough gets too hot, place it in the refrigerator to chill. If you remove it, it should roll more easily.
Can the dough be chilled for a long time?
After letting the dough cool in the fridge, take it out when it has cooled and is firm to the touch, not too hard and does not break when stretched, it just has to be elastic. If it has been in the fridge for more than 23 hours, take it out of the fridge and let it sit at room temperature for 5 minutes before rolling it up to soften it up a bit.
Why does my shortcrust pastry break when rolled out?
Cracking of the dough: it occurs due to the drying of the dough. When the top layer loses moisture, it shrinks and then breaks. To prevent it from breaking, cover it with a piece of cling film before cooking or storing. Stains on the surface of the cooked dough: excess water.
At what temperature to cook shortcrust pastry?
Preheat the oven to 200°C/180°C with fan/gas. 6. Line bottom of cake with parchment paper and add beads (see tips) for weighing. Cook for 15 minutes, then carefully remove the paper and beans and bake the dough for another 5 minutes (this is called blind baking).