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Factors Affecting Texture

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By Flo Braker

Published 1984

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Short pastries can be either flaky or mealy. Each type can have the same ingredients and proportions, but varying the fat’s temperature and the way in which you blend it into the flour determines the texture. Flaky dough is achieved by blending the fat into the flour until the fragments are roughly the size of peas, then adding just enough liquid to make the mixture cohesive. The portion of flour not coated with fat absorbs the liquid and, through mixing, develops some gluten. Rolling flattens the dough and elongates the nuggets of fat, producing random layers of fat and moistened flour; this gives the crust a flaky texture after baking. This type of dough is recommended for prebaked pie shells or pies with top crust or lattice treatment. Fillings may be pastry cream, chiffon or Bavarian cream.

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