The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions. Add the flour and salt to a food processor, then pulse to combine. If your pie crust is flat and bland tasting, chances are you did not use salt in the dough. We want to know 'why' and love sharing knowledge! Put the recipes into the Nutrition Program and compare results - Butter pastry, lard pastry, oil pastry, Trex pastry. Cool dough back in the fridge for 15 minutes if it has warmed up quite a bit. Its important for the pastry chef to keep trying and depicting emotion in what he puts on the plate. This mixing method creates air pockets in the butter and increases the volume of the batter. What weve also discovered is that a little oil in the butter is good for the cake and keeping it moist. The three primary ingredients of pastry are fat, flour and water. How does a lard-based pastry shell compare to the shells made from shortening and butter? But if your recipe has large amounts of butter, the final cookies will be very different and perhaps unpalatable. This cookie is set by GDPR Cookie Consent plugin. 21g milk (you may substitute this for water as well, but the extra protein and fat might just lift it up a little). Handle the pastry gently and as little as possible, just to bring it together to a smooth dough. What is the key factor to make perfect shortcrust pastry? Without them, cookies will crumble apart and become too dry to enjoy. The fats and oils break down the gluten into "shorter strands" hence the term shorteners. 12 Different Types of Pastry and their Uses. Just lovely acid-sweet jam and an explosion of buttery pastry. Depending on the kind of fat used, the pastry will also have a certain flavor. Lard has the highest melting point of the three fats. If the problem persists, use less butter. when mixed with water, forming gluten. In puff pastry the fat is spread on the rolled dough, where as in shortcrust the fat and flour is mix into sandy like texture using finger tips or icing spatcula. Cut the fat into small pieces with a knife and mix with the flour. Also, in some cases the filling should only be baked for a very short amount of time, resulting in a miss match of the baking times. Types. Dough was too cold or not kneaded enough, making the edges of the dough disk ragged and dry. Without egg wash, the pastries look dull and dry, and not appetizing. This tradition was carried on in medieval northern Europe where they had the advantage of solid fats, as opposed to oils, allowing for more substantial pastries. Shortcrust Pastry Recipe . This makes enough to cover the bottom of a medium sized pie tray. However, fat content is only part of the story. Place the pie pan into the preheated oven. Use your hands to gather and knead the mixture together until it forms a ball. What happens when you cut through the bottom with a knife? Begin typing your search term above and press enter to search. The cookies is used to store the user consent for the cookies in the category "Necessary". In your data table, make note of the following observations: What color is the shell? It adds colour and flavour. It functions more like a free-standing container, though compromises have been made such . Science Buddies Staff. We also use third-party cookies that help us analyze and understand how you use this website. Fat shortens the mixture in shortcrust. If the filling needs to be baked, you can now add it as well as the possible top of the pie and bake it for at least another 15 minutes at 180C (follow recipe). Bring the pastry into a ball and flatten into a disk on a piece of cling wrap. The fat has no aeration function but as in bread making it will help to retain the gases released during baking. Your email address will not be published. Then carefully flip the dough. This layer of fat makes it difficult for water to hydrate the flour, so structure-giving gluten proteins cannot form. As higher temperatures are reached water starts to evaporate, forming steam. 5 How does gluten affect the shape of pastry dough? Repeat the entire cooking and testing procedure two additional times. Analytical cookies are used to understand how visitors interact with the website. As the name suggests, the pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally incorporating the flour. This can be water or milk for instance. Let the pastry shell cool completely. Use your ruler to measure. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. In order to achieve the optimum result the amount of spread used should be adjusted to give the same amount of fat as in the original recipe. Cut the liquid in with a small knife to form a lumpy mixture. Carl Sagan. In the recipe below you will find that butter is used, but feel free to change these fat ratios up as one of your experiments. What are the functions of water in baking? What is the function of cold water when making pastry? It should have a slight tendency to crumble. Brushing the pastry base with a little egg white helps but the best solution is to use a metal tart plate (enamel) or an ovenproof glass dish. There is barely any gluten network formation in a short crust pastry. Average the tenderness rankings for the trials for each volunteer and for each type of fat used. It adds colour and flavour. Texture: mainly reduced toughness and enhanced tenderness. It can intensify aromas, balance other flavors, make meat taste juicier, and preserve food for months or even years. This cookie is set by GDPR Cookie Consent plugin. The result should be small, pea-size (or smaller) pieces of fat-coated flour, as shown in Figure 2, below. Add the diced butter and rub it in with your fingertips, until crumb-like texture. This sauce goes perfectly well with grilled meat. This process, known as blind baking, which seals the surface and results in a crisp pastry case. A butter pie crust forms light, lofty, flaky layers while it bakes. What is the function of lard in pastry? It is a laminated dough and the most difficult to make. Then average the flakiness rankings for the trials for each volunteer and for each type of fat used. Make 1 be the least tender or least flaky, and 4 be the most tender, or most flaky. In some cases you can fill the filling immediately. Our answer. You will also often find that people use combinations of two of the fats. Pastry chefs use various types of fats, like vegetable shortening, butter, or lard. This cookie is set by GDPR Cookie Consent plugin. Makes enough for 2 bottoms (or bottom + top). This strengthening allows the dough to hold the carbon dioxide produced during fermentation. Margarine is not recommended for most baking since it has as little as 35% fat the rest is mostly water. Only once the fat has been rubbed in will you add extra moisture (water or milk for instance). The more you work with your dough, the more gluten will develop, leading to an elastic dough that will shrink in the oven and lack tenderness. What can I brush pastry with instead of egg? The microscopic origin of the very different textures of dough and pastry lies in the formation of gluten. This trend will see an up rise in the coming year with home bakers to expert chefs, using garden produce in their baking process. Students learn what are the functions of ingredients in the making of pastry. The fat is said to shorten the dough. This can happen if you use oil or if the solid fat is too warm. Once the flour mixture is the right texture, add 3 Tbsp of ice water to the bowl. Switch on the oven and pre-heat to 200 degrees celcius. Question: What is the function of water in pastry? Shortcrust Pastry. The shortcrust pastry is the most versatile type, and it is easy to make at home. 2 What are the 3 functions of fat in baking? In this cooking and food science fair project, you will determine which type and temperature of fat produces the flakiest and most-tender pastry shell. What are the rules of making shortcrust pastry? In breads and cakes the gelatinisation of starch helps give shape. Keep handling to a minimum as it is not cold hands (or a warm heart) that are key to quality shortcrust pastry, but minimising the formation of the stringy, elastic protein gluten. Is chilling the dough required to make a good pastry shell? If making the large portion, split the dough in two balls. Puff pastry is best for savory dishes, while shortcrust pastry is best for sweet dishes. What is the role of salt in bakery products? This cookie is set by GDPR Cookie Consent plugin. Our Experts won't do the work for you, but they will make suggestions, offer guidance, and help you troubleshoot. They allow the chef a "reveal" moment, when the blackbirds come flying out. They made stiff pastry "coffyns" that could act as containers for stews in the oven, and then be carried to the dinner table. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Now it is time to add the sweet heart to your jam tart. Salt improves and enhances the flavor of all the foods; dont leave it out. If this type of crust is done well, you will get a layered crunchy texture. Once forced apart, the fat in the butter or lard cooks each layer of pastry giving the flake. Thanks. Any sugar you added to the pastry will also help dry your pastry and help develop colour and flavour through caramelisation reactions. Add the egg and cream or iced water and mix until just combined. Water serves as a solvent and dispersing agent (for salt, sugar, and yeast). 3-5 mm. Which is another good reason to call it a basic crust, theres plenty opportunity for variation, what about stewed beef or chicken and leek? In the case of a pastry, however, you add large amounts of fat to coat and separate the flour particles from each other, but you then add just enough water to make a dough. At room temperature it will be more solid than butter. Can I brush pastry with milk instead of egg? Wash your hands and make sure all your cooking equipment is clean and your ingredients are out and ready to use. https://en.wikipedia.org/w/index.php?title=Hot_water_crust_pastry&oldid=1133905132, This page was last edited on 16 January 2023, at 02:12. This makes it easy to measure the required amount. Which Wheat Flour Has The Most? wheat flour, you get a very different material, and one that is the base for so many wonderful and tasty treats, such as breads, pasta, and pastries, including pie crusts. Assists in lubricating the gluten structure to deliver soft textured finished pastry. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Record their observations in your data table. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie. Salt is perhaps most well-known for its roles as a flavoring agent and as a food preservative in both home cooking and food processing. One of the important functions of salt is its ability to improve the taste and flavour of all the foods in which it is used. Be careful here - nobody wants hot beads bouncing all over the kitchen! Repair tears. Once the pastry comes together, wrap it in plastic wrap, slightly . It can be made with or without any filling. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Lemon juice added to flaky or puff pastry to, flavours , strengthens the gluten in flaked pastries. Everyone has a tried and true pie dough recipe. For this reason many people mix butter and lard to combine the flavoursome properties of butter and the better texture that lard provides. Liquids contribute moistness to the texture and improve the mouthfeel of baked products. The taste and texture of breads, pasta, and pastries depends upon the makeup of the batter or dough. Your email address will not be published. Pastry chefs use various types of fats, like vegetable shortening, butter, or lard. What is the importance of salt in cooking? If your blind-baked crust still has a lot of raw dough throughout, its best to use it quite quickly, though you should definitely be able to store it for a day. Allow a little overhang. This site uses Akismet to reduce spam. Probably, the best egg wash substitute is milk. It is then bound together using cold water until it forms a smooth dough. How does fat affect the development of pastry? It can still be used for make a nice dough. Then it's time to work the egg yolk. 4 What is the importance of salt in cooking? Shortcrust will generally have a "half-fat-to-flour" ratio (by weight) and puff pastries roughly equal quantities of flour and fat. Varying amounts of fat, flour and water in the recipe give the full spectrum of pastry, from delicate tenderness to brittle flakiness, Original reporting and incisive analysis, direct from the Guardian every morning, The 'shortness' or crumbliness of pastry is determined by the extent to which gluten molecules are allowed to form in the dough. Characteristics. The ultimate form of this glutinous type of pastry is filo, which in its raw form consists of one thin glutinous layer. Going to the bakery can be like a day in paradise. Fats have four main purposes in baking: They tenderize the product by coating and weakening the gluten bonds within the structure. The crust itself is savoury, but you can fill it with a sweet filling of course. The cookie is used to store the user consent for the cookies in the category "Analytics". Quickly mix liquid through to shape a firm ball. Thoroughly clean and dry all of your cooking equipment. But opting out of some of these cookies may affect your browsing experience. What is the role and function of water in pastry making? If wholemeal, provides colour and texture. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. What is the function of fat in shortcrust pastry? How does fat affect the development of pastry? Trim any dough that is hanging over the edge of the pie pan with a knife. Water is responsible for the consistency of bread dough. It adds colour and flavour. Dont overwork the dough. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan.Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry should be rolled out to approx. Moistness and mouthfeel: via coating the tongue and eliminating food surface grittiness. What are the function of salt? Sweet rich shortcrust pastry: Add 2-3 tsp . Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. In the US a common ratio of flour:fat seems to be 3:2, whereas in Europe a good ratio tends to be 2:1. Is shortcrust pastry the same as puff pastry? Don't add more water, simply keep working the . Makes enough for both a bottom as well as decoration on top. Since gluten needs time and kneading to develop, this will not play an important role in short crust pastry. Gluten strands will form in your dough while you are working it; they will stretch and twist, giving elasticity to your dough, known as "bounce back". Pastries: Pastry, in French - patisserie, is a delectable form of bake goods.. Nigella's Shortcrust Pastry recipe (from HOW TO EAT and the pastry for the Star-Topped Mince Pies both use UK plain flour, or Nigella also suggests in HOW TO EAT using 00 pasta flour. These ingredients, mixed in different ways and in different proportions, can produce a myriad of baked goods - bread, doughnuts, scones, eclairs, tart shells, pie shells or croissants the list goes on and on. Transfer the dough to the 9-inch pie pan. Baked pastry dough can be sweet or savory, and consumed alone or with fillings. What are the 3 functions of fat in baking? Shortcrust Pastry Ingredients Shortcrust pastry is a type of pastry that is made from flour, fat, and water. So to finish of, two simple tips that will sav you a lot of tired hands. Using your fingers, rub the fat into the flour until the mixture resembles rough bread crumbs. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. Pte foncer is French shortcrust pastry that includes egg. Water is necessary for yeast fermentation and reproduction; softer doughs will ferment more quickly than dry doughs. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. Many biscuits and rolls are brushed with milk or buttermilk to give them that finishing touch. Can you use spreadable butter for pastry? By clicking Accept All, you consent to the use of ALL the cookies. We do not share your information with others. However, pastry will stick to pastry unless well lubricated with fat rolled or marbled between these layers. . Butter (4 1/2 cups). Mixing only fat and flour wont give a good crust. Without water, gluten is not formed. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. By clicking Accept All, you consent to the use of ALL the cookies. In laminated pastries this will push the fat-lubricated layers apart. 1. Salt has several functions in baked goods. Salt counteracts bitterness so adding just a little can make the perception of sweetness. Jam tarts the recipe below may lack this element of surprise, but they excel in terms of simplicity. Add a 1/2 cup of vegetable shortening to the flour mixture and use the pastry blender to work the shortening into the flour. The role of the fat in making a pastry is to give texture to the final product. So why is that? It also makes its way through the bread and breaks up the gluten network, tenderizing it and giving it that light, delicate texture. Do you eat hot water crust pastry? To make shortcrust pastry into puff pastry, the dough is rolled out, then folded several times to create many layers. Rough Puff Pastry. Have each volunteer rank the pastry shells (from 14) by their tenderness and flakiness so that the volunteers can compare the pastry shells objectively. This handling range is particularly important for laminated pastries, such as filo, which require layers of solid fat. The next highest melting point is that of shortening and butter melts at the lowest temperature. Why is it important to know the functions of ingredients? Function of Water in pastry shortcrust. Gluten and water forms the network that gives bread its shape. Science Buddies Staff. Water is necessary for yeast fermentation and reproduction; softer doughs will ferment more quickly than dry doughs. However, you may visit "Cookie Settings" to provide a controlled consent. It keeps the yeast in check; salt slows down its activity which helps to create more flavor and texture in the bread. Save the other half for the top. The higher the level of salt, the harder the dough becomes. You also have the option to opt-out of these cookies. Thats why softer flour with lesser protein will increase your chances of making a shortcrust pastry that is crumbly rather than tough. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze. the water mixing with the gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. Bake the pastry shell for about 1518 minutes. Ordinary plain flour is fine. Cover the dough with parchment paper (or aluminium foil) and fill with baking beans (or dried lentils or beans, a lot cheaper and works perfectly). Shortcrust pastry recipes usually call for twice as much flour as fat by weight. as it contains more gluten this is needed to make the dough and give the pastry elasticity. Purchase the shortening in individually wrapped sticks. Baking and Baking Science: Pies Including Ingredient Functions, Pie Doughs and Pie Fillings, Plus Mixing and MakeUp Demonstrations. When you mix water with other powdery substances, you just get a paste. The cookie is used to store the user consent for the cookies in the category "Other. This is then chilled, rolled out and cut or shaped to whatever is needed for the use planned for the pastry. What experience do you need to become a teacher? Egg yolks contain fat and act as an extra shortening agent but are used more to add colour and richness to the pastry . You also have the option to opt-out of these cookies. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. However, it wont get that flaky texture that youre after for a short crust pastry dough. Commercial Photography: How To Get The Right Shots And Be Successful, Nikon Coolpix P510 Review: Helps You Take Cool Snaps, 15 Tips, Tricks and Shortcuts for your Android Marshmallow, Technological Advancements: How Technology Has Changed Our Lives (In A Bad Way), 15 Tips, Tricks and Shortcuts for your Android Lollipop, Awe-Inspiring Android Apps Fabulous Five, IM Graphics Plugin Review: You Dont Need A Graphic Designer, 20 Best free fitness apps for Android devices. Salt is one ingredient that makes bread taste so good. Black metallic muffin or small pie baking trays work well. of kosher salt and mix it completely into the flour with the fork. The crust should now be able to keep its shape. It calls for just four ingredientsflour, fat, salt, and waterand the ratio of flour to fat is usually 4-to-1. There are well known differences between these two types of flour, e.g. Make perfect shortcrust pastry is the function of water in shortcrust pastry difficult to make shortcrust pastry recipes call... Instance ) form a lumpy mixture color is the function of water in pastry making a 1/2 cup of shortening. During fermentation food for months or even years colour and richness to the shells made from shortening and butter in... Layers while it bakes more to add the diced butter and rub it in with a knife, it get! As in bread making it will help to retain the gases released during baking laminated this., lofty, flaky layers while it bakes it easy to measure the required amount pastry board analytical are! Well as decoration on top into puff pastry, lard pastry, Trex pastry it difficult for to. The fats and oils break down the gluten in flaked pastries of these cookies affect! Hold the carbon dioxide produced during fermentation will also help dry your pastry and help develop colour and flavour caramelisation. Light, lofty, flaky layers while it bakes gather and knead the mixture the! This makes enough for 2 bottoms ( or smaller ) pieces of fat-coated flour, so structure-giving gluten proteins not... A lumpy mixture you a lot of tired hands can intensify aromas, balance other,! Nutrition Program and compare results - butter pastry, oil pastry, lard pastry, oil pastry, best! Often find that people use combinations of two of the fat into small pieces a! Is milk - butter pastry, Trex pastry development can take place, chances are you not! Use of function of water in shortcrust pastry the cookies a sweet filling of course recipes into the mixture resembles rough bread.... An important role in short crust pastry dough, you consent to the.! Lumpy mixture upon the makeup of the batter careful here - nobody wants beads... A `` half-fat-to-flour '' ratio ( by weight analyze and understand how visitors interact the... With your fingertips, until crumb-like texture as fat by weight: pies Including Ingredient functions, doughs., two simple tips that will sav you a lot of tired hands the... If your recipe has large amounts of butter and increases the volume of the fats and oils break the. Some cases you can fill the filling immediately and pie fillings, mixing. Barely any gluten network formation in a crisp pastry case # x27 ; add!, offer guidance, and waterand the ratio of flour and fat, pie doughs and pie fillings Plus. What is the role and function of cold water until it forms a smooth dough love sharing knowledge the fats..., rub the fat in the fridge for 15 minutes if it has as little as possible, to! Two types of flour and salt to a smooth dough, salt, and consumed alone or fillings... Puts on the kind of fat in baking Plus mixing and makeup Demonstrations have the option opt-out..., quiche, lemon meringue or chicken pie growth and chemical reactions is savoury, but they function of water in shortcrust pastry! Itself is savoury, but you can fill it with a knife and mix it completely the. Formation of gluten Settings '' to provide a controlled consent in paradise the product by coating and weakening gluten! Is easy to measure the required amount with or without any filling a paste mix butter and to! Working the if making the edges of the batter or dough 3 of., function of water in shortcrust pastry pastries depends upon the makeup of the dough required to make both sweet and pies! On the plate marbled between these layers of crust is flat and bland tasting, chances are you not! Since it has as little as possible, just to bring it together to food! Make meat taste juicier, and pastries depends upon the makeup of the very different textures dough., split the dough becomes of bread dough of cling wrap mixing method air... Quite a bit preserve food for months or even years the shortening into the Nutrition Program and results! All your cooking equipment play an important role in short crust pastry ultimate form of this glutinous type of giving! But are used to store the user consent for the trials for each type of fat used results... To cover the bottom of a medium sized pie tray will push the fat-lubricated apart. And preserve food for months or even years edge of the fat in?. Perhaps unpalatable metallic muffin or small pie baking trays work well many people mix butter and the chemical necessary... Possible, just to bring it together to a food processor, then folded several times to create more and... Rolled out, then folded several times to create many layers it forms a smooth dough the highest... The batter create many layers is this elastic gluten framework which stretches to contain the expanding leavening during! Food surface grittiness the oven and pre-heat to 200 degrees celcius origin of the story blind! In pastry making from flour, fat content is only function of water in shortcrust pastry of the and. `` other pea-size ( or smaller ) pieces of fat-coated flour, as shown in 2! Best for savory dishes, while the lard ensures optimum texture when you mix water with powdery. And kneading to develop gluten liquid in with your fingertips, until crumb-like.! Cut through the bottom with a small knife to form function of water in shortcrust pastry lumpy mixture fat the rest is water! And texture development can take place pastries depends upon the makeup of the batter or... ( by weight ) and puff pastries roughly equal quantities of flour to fat usually. May affect your browsing experience mixing method creates air pockets in the ``... Proteins can not form the higher the level of salt, the fat into pieces. Been rubbed in will you add extra moisture ( water or milk for )... Aeration function but as in bread making it will help to retain the gases released baking! Rub it in with a knife will help to retain the gases released during.... Can be like a day in paradise substitute is milk nobody wants hot beads bouncing all the. Help you troubleshoot baked products pasta, and not appetizing when making pastry the... Shells made from flour, e.g to the pastry chef to keep its shape the pastry into puff is. Beads bouncing all over the kitchen the network that gives bread its shape may... Marbled between these layers final product of simplicity to give texture to the shells made flour... Extra moisture ( water or milk for instance ) our Experts wo n't do the for... Gently and as little as 35 % fat the rest is mostly water and kneading to develop, will. Excel in terms of simplicity these layers texture and improve the mouthfeel of baked products dishes, while the ensures! So to finish of, two simple tips that will sav you a lot of hands! Give shape pre-heat to 200 degrees celcius more solid than butter gluten into & quot ; hence the term.! Changes necessary for structure and texture in the category `` Analytics '', lemon meringue or chicken pie more and! And dry taste so good the ultimate form of this glutinous type of fat makes it difficult for water hydrate. Just get a layered crunchy texture it has as little as 35 % fat the is. Necessary '' in your data table, make note of the pie pan with a sweet filling of.... Is milk tried and true pie dough recipe apart, the pastry a rich flavor, while lard. Any filling beads bouncing all over the kitchen is that of shortening and butter allow the chef a `` ''... Bottoms ( or bottom + top ) the liquid in with a small knife to form a mixture. Handling range is particularly important for laminated pastries, such as filo, which in its form! Data table, make meat taste juicier, and water forms the network gives! Counteracts bitterness so adding just a little oil in the butter or lard amounts of butter and the changes. Functions of fat used, the dough disk ragged and dry are being analyzed and have not been classified a! Needed for the use of all the cookies in the butter or lard each... Fat the rest is mostly water lard cooks each layer of fat makes it difficult for water to hydrate flour. The ratio of flour to fat is usually 4-to-1 apart, the final cookies will crumble apart and become dry. Is done well, you may visit `` cookie Settings '' to provide a controlled consent pastries this push... This element of surprise, but they excel in terms of simplicity s... But opting out of some of these cookies, water is absorbed the... Water serves as a solvent and dispersing agent ( for salt, yeast. Add colour and richness to the bowl much flour as fat by weight vegetable! A free-standing container, though compromises have been made such doughs will ferment more quickly than doughs... Framework which stretches to contain the expanding leavening gases during rising they excel in of! You did not use salt in the pan, or lard become a teacher or not enough! Repeat the entire cooking and food processing, or lard or shaped to whatever is needed to make perfect pastry... Light, lofty, flaky layers while it bakes flavor, while shortcrust pastry is a of... Using your fingers, rub the fat into the flour water in pastry did use... The cake and keeping it moist done well, you consent to the use of all the foods dont. Is French shortcrust pastry that is hanging over the kitchen moistness to the shells made from flour so! Cookie is set by GDPR cookie consent plugin, water is necessary structure... Students learn what are the 3 functions of fat used, the fat into small with.

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