Whether you en­joy a short, but­tery crumb or light flakes, or can’t de­cide be­tween savoury and sweet, we’ve got you cov­ered

Friday - - Contents -

Per­fect the art of mak­ing pas­try and cre­ative sweet and savoury fill­ings.


1. Try to keep your in­gre­di­ents and hands as cool as pos­si­ble – if the fat gets too soft, the pas­try will be greasy. 2. But­ter is bet­ter! Mar­garine has a lower melt­ing point than but­ter and can re­sult in a tough and oily pas­try. 3. It is bet­ter for any liq­uid to be added grad­u­ally to avoid mak­ing the pas­try too wet. The con­sis­tency should be soft and pli­able, but not sticky. 4. Han­dle the dough as lightly and quickly as pos­si­ble. This helps to keep the pas­try cool and pre­vents the gluten from over-de­vel­op­ing. 5. Al­low your pas­try to rest for as long as pos­si­ble be­tween mak­ing and rolling it, as well as be­fore bak­ing, in or­der for the gluten to re­lax. This will help to pre­vent the pas­try from shrink­ing and from be­com­ing chewy or tough. 6. Pas­try freezes very well so make it in ad­vance – just wrap it well in cling­film or place it in a seal­able freezer bag. Thaw the pas­try and bring it up to room tem­per­a­ture be­fore rolling it.

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