PASTRY
SHRUNK
Drypastry
Iftheratioofbutterorliquidistoolowinrelationto
flourthepastrywillbecrumblyandhardtomanage.
Asa ruletheratioofbuttertoflourishalfthatofthe
flour.Inricherpastryit canbea littlebithigher.If
yourpastrywon’tcometogether, add ice-cold water
1 teaspoonata time.
Flourchanged
Differenttypesofflourshavevariedcapacitiesforuptakeof
liquids.If a flourtypeischangedina recipetheresultmay
notbethesame.Wholemealflours,whichcontainmore
ofthebranandgerm,aremorefibrousandwillrequire
a differentratioofliquid.Thesefloursoftencontainless
gluten,whichinbakingtermshelpscreatestructure in
breads and pastry so they may be more crumbly.
Biscuitsspreadontray
Themixturecouldbetoosoftduetoover-beating
thebutterandsugarmixture,ortheingredients
weremeasuredincorrectly,thewrong flour was used
ortheovenwasnothot enough.
Biscuitstoohard
Theingredientsmayhavebeenmeasuredincorrectly,
thebiscuitsbakedtoolongorattoohigh a temperature
orthewrongtypeof oven trays used.
Biscuitstoosoft
Theymaynothavebeenbakedlongenough,ortheymay
havebeenstackedontopofeachotherduringcooling.
Biscuitsneedaircirculatingaroundthemtocrispand
generallyneedtorestontraystohardenslightlybefore
beingtransferredtowirerackstocool completely.
Biscuitstoobrownunderneath
Traysmayhavebeenover-greased,or the tray is in
the incorrect position in the oven.
Notrestedsufficiently
Whenyoumakepastryyou
activatesomeofthegluten.
Handlingthepastryminimally
tobringit togetherasa dough
willpreventoveractivating
toomuchofit,aswill
ensuringthemixtureiskept
cool.Ifsufficienttimeisn’t
allowedfortheglutentorelax
againthiscanresultin pastry
shrinkinginthetin.
Pastrynotpressedinto
thecorners
When lining a tart or pie tin,
it isveryimportanttoeasethe
pastrywithoutstretchinginto
thecorners,otherwisethisis
anothercauseofshrinkage.
Notblindbaking
Blindbakinghelpstosetthe
pastryandstopit slipping
downthesideofthetin.Line
thepastryinthetinwith
bakingpaperorfoilthenfill
withdriedbeansorrice;bake
weighteddownasdirected
intherecipe.Removethe
beansandpaper; bake again
as directed.
PA
ST
RY
TO
O
DR
Y
BISC
UIT
PR
O
BL
EM
S
8 #COOKWITHTHEWEEKLY