why is my pastry hard and tough

If the oven temperature is too low, the pastry will shrink. On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. on the tough crust thing - your friend here is steam in the oven. Most pie doughs are basically made of flour, fat, and water. If your recipe calls for a cake or pastry flour then an all-purpose flour or bread flour will be too hard, creating a tough crumb. I made a pumpkin pie for thanksgiving. Good rubbing in means using your fingertips to rub together the fat and flour, lifting it high above the bowl and allowing it to drop down. Mix lightly for flaky pastry. When rolling out your pastry, you may find that it begins to crumble and crack before your eyes. Why did the puff pastry shatter when cutting the finished baked good? If you over handle the pastry it will be tough! Besides overcooking, maybe you have beaten it so much at inappropriate temperature. The heat from our hands and the time we spend kneading the dough makes the fats (which are SUPPOSED to remain separate until cooking) melt...if the fats melt into the flour you will get "hard"! ... By the way both tasted very good, the white bread had a crusty crust and a soft crumb, and the WW bread had a bit of a hard crust mmmm not that hard, probably "dry" is a best description, the crumb is very soft a bit dense though. Seriously, I forgot the salt recently, and the crust was appalling. When baking the perfect loaf of bread you usually imagine it with a golden crispy crust on the outside with a soft and airy crumb inside. The most important point to remember about gluten and pastry-making is that overworking (or kneading) the pastry will continue to develop the gluten and result in tough pastry… Better to do a fast 1/2 a**ed job of mixing than spending too long and having an inedible crust. If your pastry is hard and tough, this may because too much liquid was added or the pastry was over-handled, resulting in the development of gluten. Avoid using a food processor to mix scones. Is Shortcrust Pastry hard to make? 3. The term ‘short’ refers to the reliance on fat (or ‘shortening’) in the dough, which keeps the gluten strands of the wheat flour ‘short’ and flaky, rather than long, elastic and chewy, as in bread. Start shortcrust off at 190°C/170°C fan/gas 5 to quickly set the pastry. ... For best results, do not refrigerate, freeze or store fully baked puff pastry in a closed container after baking. ... Add the egg yolk and the milk and mix until the dough only just comes together (over-working the dough will result in a tough pastry). Don't kneed the dough as much and see if that helps. If the tart plate conducts heat well then the pastry should not taste raw. https://www.theguardian.com/.../20/recipe-fat-flour-water-science-pastry Possible Causes. This is why over-worked dough produces baked goods that are chewy and tough. https://www.chatelaine.com/.../5-ways-to-stop-your-pastry-from-shrinking It was very hard to cut, especially towards the edges. Turns out my hunch was correct. Start by adding half the called-for buttermilk to the dry ingredients. Reasons Why Is My Fudge Dry And Crumbly: Overcooking and extra-crystallization cause your fudge to become hard and crumbly. Be gentle when rolling out and don’t overstretch the pastry. When blind baking, line the pastry with baking paper and fill to the brim with baking beans/uncooked rice, which will support the sides of the pastry and help prevent shrinkage. Did you add any water? Answer (1 of 1): Usually when Pastry crusts come out hard or tough its from handling it too much. Pastry can become hard for different reasons. Harder, and very tough. Adding too much fat and over mixing or adding too little liquid can make the pastry crumbly. Pastry flour has less gluten, which means you can bake lighter baked goods and pastries. I didn't really know what I had done, but my Mom (isn't it typical you have guests when this stuff happens) said lack of salt was a well known cause of tough pastry. Good old AP, or all-purpose, flour is where it's at. 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. It is vital to weigh ingredients carefully and handle the dough gently. You only need a … A pastry cutter works best. Shortcrust . Overworking the pastry will develop the gluten in the flour, which will make the pastry hard to roll. For my pie crust recipe, I completely blend fat and flour into a near paste-like consistency, then subsequently very quickly cut some fresh dry flour into it in the food processor.What you end up with is a very consistent ratio of flour/fat paste and dry flour, which means that you can then add the same amount of water, crust after crust. Coconut Shag Cake Your cake broke when you … The pastry can become hard and tough if too much flour is added in the process of mixing. why is my dough so tough? Therefore, it is especially frustrating when, after a well-intentioned baking process, we remove a loaf of bread from the oven, hard as a brick inside. Just press it into the mixture, cutting the butter as you go and wiping the cutter clean of dough with your hand as needed. It was very hard, almost crunchy, and kind of tough. Possible Causes. Bread flour has more protein, and therefore more gluten. Overworking means excessive handling - kneading rather than gathering - but this usually makes pastry tough rather than crumbly because the gluten has been activated too much or the fat has got warm. If the tart plate conducts heat well then the pastry should not taste raw. April 20, 2010 - 7:34pm. Flaky pastry, blitz pastry, or rough puff - whatever you want to call it, this buttery, flaky, but not quite authentic puff pastry is the perfect homemade substitution for all your pastry delights. Get the temperature right . 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. Shortcrust pastry is easy to make and it is one of the most versatile pastries as it can be used for both savory and sweet dishes. You will want to leave it at room temperature a few minutes before trying to roll it out. difficult to achieve in a home situation. Does this mean that I need to knead the dough more? Makes for a quicker softening time, and avoids the issue of the inside still being hard, while the outer layer gets too soft and sticky to roll well. ... Why is the fully baked puff pastry dough tough or soggy? But one thing I’ve noticed is that when I punch down the dough after the initial rise, it is so hard to roll it out. But don’t panic, there’s a couple of ways that you can easily fix it. Overworked pastry is also more likely to shrink during cooking and to be tough once cooked. A yeast question, from Liz:I’ve been trying to conquer my fear of working with yeast — so far, so good. It helps the pastry relax, if it is not 'rested' the pastry will be hard and tough to eat instead of light and crumbly. Dough was rolled out too hard and compressed the layers. So be sure to use all-purpose, cake, or pastry flour rather than bread flour. Did you not rest the dough between rolling it out after kneading? A classic short crust pastry is the most versatile of all pastry doughs, used in some variation for pies, tarts, galettes, pasties, and tartlets of all shapes and sizes. It always recoils or springs back a little bit. Yes it can be normal for pie crust to get very hard. As to why your pasta was tough it could be a number of reasons. Crumbly Pastry Which is Hard to Handle. Did your hydration level of the dough seem too low? Shortcrust pastry is used in a wide variety of foods such as pies, tarts, quiches and pasties/patties, and there are different variations with spices added to better accompany the filling, however the base is the same. Why is my shortcrust pastry hard? Why is my shortcrust pastry hard? Cooked Pastry is Tough. Flour that has a higher percentage of protein is good for yeast-risen baked goods and crusty breads – a lower percentage of protein is best for lighter baking such as biscuits, cakes, cookies, and pastries. I use a cast iron (must be cast iron - holds the heat...) pan in the bottom of the oven, preheated, toss in 3-5 ice cubes to sizzle, dance and steam as the bread goes in and again about 5 minutes later. Equally, using a blender to make your pastry can overwork the dough and make it hard. Why is my pastry hard? Your fudge can also go tough and rough when you stay careless in cooling it down at an optimum temperature. Julia Child actually recommended using a mix of all-purpose and cake flour, since she thought all-purpose alone made a crust too tough… the steam sets the crust before it has a chance to dry out and get thick. cookbookchick June 10, 2013 I've noticed that lots of recipes tell you to chill pastry dough (for half an hour, an hour, overnight, or whatever). It takes a fraction of the time and effort of traditional puff pastry, but with a taste so good you'll be back for more. Although rolling and shaping pie dough are important aspects of pie-making, a great pie begins with ingredients combined in such a way that the dough is easy to roll and shape and will produce a flaky pie crust that’s tender, not tough. Never mess up pie dough again. Lightly turn the mixture and add more liquid as needed. (An egg-less fresh pasta for example is quite chewy and dense, some find this texture pleasant). The filling was great, but the crust was pretty bad. If it is still too hard, mist it very LIGHTLY with cool water and cover it again and allow it to absorb the water. Pulse your flour mixture together first—just flour and salt, a teaspoon of sugar if you like—before you add the cold butter. This should only take 30-60 seconds. Firstly, it is important that the fat you are using is cold and mixed into the flour using a fork - avoid using your fingers which could melt it.
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