Why Should You Roll Pastry In One Direction?

What is the best surface for rolling out pastry?

The Best Strategies for Rolling Out Pie Crust and Cookie DoughUse a Silpat, or make your own reusable plastic sheets from a large freezer bag (cutting it open to make two sheets), from HalfPint.ChefJune has success rolling out her doughs on a marble slab with a large rolling pin with ball bearings.More items…•.

How long should you knead pastry?

work the dough, those strands of gluten are tightening up and getting into line. Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you’ve been massaging the dough for that length of time, you can be pretty confident that you’ve done your job.

Why is it important to keep all the ingredients cool when making pastry?

Water mixed with flour helps swell the flour granules so they can next form gluten. … Keeping the butter cold also helps when making short crust pastry because it doesn’t melt into the flour when you are working it in.

Why is it important to chill the pastry in the fridge?

Pastry must always be chilled in a fridge after making. This helps it to relax which in turn will help to prevent it shrinking on baking. Additionally, instead of trimming excess pastry from a tart case before baking blind you could also leave it overhanging the tin.

What is the ideal flour for pastry making?

With protein levels somewhere between cake flour and all-purpose flour (8-9 %), pastry flour strikes the ideal balance between flakiness and tenderness, making it perfect for pie dough, biscuits, brownies, tarts and many cookies. Whole Wheat Flour – Whole wheat flour means business.

Should you chill pastry before rolling?

By chilling the dough before rolling it out, we allow the present gluten strands time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process. Chilling also lets the available moisture find its way back into all parts of the dough.

How long do you blind bake pastry?

about 15 minutesLine the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling.

When should a pastry case be trimmed?

Don’t trim the rim of the pastry before baking Leave a 1cm overhang to allow for shrinkage and curl it over the rim of the tin, pinching it lightly so it grips the edges. Trim after baking using a sharp knife.

How thick should Pastry be?

about 3mmUse 3 short, sharp strokes of the rolling pin, rather than one long roll. Turn the pastry 90° after every few rolls. 3 Once the pastry is rolled to the required thickness (usually about 3mm), the pastry should be an even thickness and circular in shape with no excessive cracking at the edges.

Why is it important to rest pastry before rolling or Moulding it?

When making puff pastry it is important to rest the pastry. During resting, gluten relaxes and become elastic again, making rolling easier and preventing the pastry from shrinking and becoming misshapen during baking. Correct rolling is essential. … More fat makes the pastry softer to eat but reduces its height.

How do you roll pastry evenly?

MethodRemove the pastry from the fridge 30 minutes before rolling to bring to room temperature.Sprinkle some flour onto the work surface and the pastry.Using a rolling pin dusted with flour, roll the pastry into a nice even sheet.Turn the pastry 90⁰ everytime you roll to get an even shaped circle and thickeness.More items…

Why does my pastry go hard?

Shortcrust. Hard and/or tough pastry: Usually occurs due to too much liquid and too much flour when rolling out, too little fat, over-handling or insufficient rubbing in. … 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.

Why is my pastry cracking when I roll it out?

If your shortcrust pastry is crumbling when you roll it out then it is most likely that the dough is too dry and you haven’t added quite enough liquid to it. … If the pastry feels dry then add the remaining liquid, mix and test again. The dough is ready when the crumbs hold together easily, but don’t feel wet.