- What is the best fat to use in shortcrust pastry?
- What does cut shortening into flour mean?
- Can you make scones without a cutter?
- Should eggs be cold or room temp for baking cookies?
- Should butter be room temperature for baking?
- What can I use if I don’t have a pastry blender?
- Should butter be cold when making pastry?
- How do you cut shortening into flour without a pastry blender?
- What can I use instead of a pastry cutter?
- How do you cut butter into flour with two knives?
- How do you rub butter into flour for pastry?
What is the best fat to use in shortcrust pastry?
Butter is the perfect fat as it provides both shortness and flavour.
Many chefs prefer unsalted butter, as it has a fresher, purer flavour, but salted butter can be used in all recipes.
You will need to adjust the amount of salt added to the pastry according to the type of butter used..
What does cut shortening into flour mean?
“Cutting in” means working a solid fat into a flour mixture with a pastry blender (or two knives) until the fat is evenly distributed in little crumbs with a few larger, pea-sized pieces. The smaller crumbs act as a tenderizer for your dough and the larger pieces are what make the pastry flaky.
Can you make scones without a cutter?
Use a teacup. Works for me. I never use a cutter, I shape the dough into two flat rounds then cut into wedges. You get very rustic looking scones (i prefer them to perfectly cut ones though), and they taste a lot better for being handled minimally.
Should eggs be cold or room temp for baking cookies?
Cold eggs won’t make your batch of cookies taste or look horrible, but taking a little extra time to bring them to room temperature will get you fluffier cookies. If you have some time to kill before baking, simply let the eggs sit on the counter for no more than two hours.
Should butter be room temperature for baking?
Butter that is too warm won’t aerate properly when beaten with sugar, leading to a decidedly un-fluffy result. As a general rule, whenever a recipe starts with creaming butter and sugar, it’s a good idea to really let your butter reach room temperature so the final result has the optimal texture.
What can I use if I don’t have a pastry blender?
If you don’t have a pastry blender, alternatives include:Using two knives, criss-crossed, to slowly cut the butter up with the flour mixture in a scissors-like motion.Pressing with the back of a fork.More items…•
Should butter be cold when making pastry?
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. With puff, cold butter provides the vital barrier and air pockets between the pastry that translates in eating terms into delicious flakiness.
How do you cut shortening into flour without a pastry blender?
How to cut in shortening without a pastry blender: You can simply substitute with two kitchen knives! Take the two knives like pictured above and “cut in” the shortening into your flour. It is a simple tip but one that may come in handy when you are in a bind.
What can I use instead of a pastry cutter?
Pastry Cutter SubstitutesFork: Cut the butter (or whatever fat you’re using) into small pieces. … Butter Knives: Add small pieces of butter to the bowl of ingredients and hold one butter knife in each hand.More items…•
How do you cut butter into flour with two knives?
Two KnivesCut the butter into 1 tablespoon sized slices.Add the flour and cold butter to a bowl.Use two knives and literally cut the butter into the flour until you have little tiny bits of butter.Proceed with your recipe as instructed.
How do you rub butter into flour for pastry?
Chop chilled butter and add it to the bowl. The butter should be very cold for a lighter crumb. Use your fingertips to quickly and lightly rub the flour and butter together until it resembles fine breadcrumbs. Lift your fingers above the bowl while rubbing to help aerate the mixture.