![]() ![]() By the end, you want the dough to look like the picture below, formed into one mass that can hold its shape but also easily break apart. Mix that into the dough and then add 2 more tablespoons. Dip into a glass of water filled with ice cubes because we want the water to be REALLY cold. Switch to a rubber spatula and add in 2 tablespoons of ice water. This takes a little bit of elbow grease but is so worth it for delicious homemade pop tarts! You want to “cut” the butter and shortening into the flour mixture until you’re left with a lumpy sand-like texture (see photo below). To work the two into the dry ingredients, you can either use a pastry cutter or two forks. And since shortening lacks flavor, pairing it with butter gives the dough it’s richness. Shortening allows the dough to hold its shape before and during baking. Since we’ll be rolling, cutting, and shaping the dough, we definitely don’t want it to fall apart on us. The shortening also plays an important role in the pliability of the dough. This is what gives you that delicate flaky texture. What’s left behind are tiny little air pockets between the gluten strands. When baked, water begins to escape from the butter and evaporate. These butter chunks are what help create a flaky pastry. It’s VERY important that both are cold because we still want some chunks of fat to remain when the dough is mixed together. The next step is to drop in the chilled butter and vegetable shortening. Not only that, but it’s completely unbleached and unenriched to create a really high quality flour that’s perfect for baking delicious desserts! It has the perfect texture because it’s finely milled organic wheat. For recipes like these where flour is a major ingredient, I prefer to use Bob’s Red Mill Organic All Purpose Flour. ![]() In a bowl, whisk together the flour, sugar, and salt.
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