On food and cooking the science and lore of the kitchen ( PDFDrive ) 1068

together The butter may be replaced by vegetable oils, poultry fats — chicken, duck, goose — and lard and beef tallow, depending on the nature of the filling The dough is allowed to rest in the refrigerator to firm its consistency for the subsequent rolling out and shaping Pâte sucrée and pâte sablée — “sugar pastry” and “sandy pastry” — are versions of crumbly pastry made with sugar The large proportion of sugar in pâte sablée gives a distinctly grainy character to the pastry One simple way to make crumbly pastry crusts is to start with premade crumbs, bread or cookie crumbs moistened with fat and simply pressed into the pan before a quick baking Flaky Pastries: American Pie Pastry The methods for making American-style pie dough produce a crust that is both tender and flaky They disperse some of the fat evenly into the dough, separating small particles from each other, and some coarsely, separating different layers of the dough from each other There are various ways to accomplish this One is to work the fat into the dry flour in two different stages, the first time finely, the second in pea-sized pieces Another is to add the fat all at once, and use the fingers to fragment and gently rub the chunks down to pea size; the rubbing does the fine dispersion (This method works better with shortening than with butter, which warm fingers can soften excessively.) A small amount of cold water, 2–4 tablespoons per cup/15–30 gm per 100 gm flour, is then added and the mixture manipulated very briefly, just until the water is absorbed and a dough forms Early American Pie Pastries American pie pastry is notable for having ...dough produce a crust that is both tender and flaky They disperse some of the fat evenly into the dough, separating small particles from each other, and some coarsely, separating different layers of the dough from each other There are various ways to... accomplish this One is to work the fat into the dry flour in two different stages, the first time finely, the second in pea-sized pieces Another is to add the fat all at once, and use the fingers to fragment and gently rub the. .. the fingers to fragment and gently rub the chunks down to pea size; the rubbing does the fine dispersion (This method works better with shortening than with butter, which warm fingers can soften excessively.) A small