How does hot water affect dough?

Hot water denatures the proteins in flour. The resulting dough is very tender.

What is the difference between hot water pastry and cold water pastry?

When the fat is cold, it steams as the crust bakes, producing air pockets in the dough which make it flaky. When you use hot water to make pastry, you’ll lose the flakiness but end up with a dough that’s not quite as delicate.

Why do we use cold water for shortcrust pastry?

Why do we use cold water in pastry making? – Quora. Water mixed with flour helps swell the flour granules so they can form gluten. Water, however, is absorbed at a much slower rates into flour proteins when the temperature is colder. That’s why purists recommend cold ingredients, cold equipment and marble boards.

What does boiling water do to flour?

The act of adding boiling water to flour is actually a very common technique used in Scandinavian and Asian baking to pre-cook the starch in the flour so it takes on a jelly-like texture (via Virtuous Bread). The result is a softer, squishier bread without the addition of any extra fat.

What does boiling water do in baking?

The addition of boiling water not only makes the cake smoother and softer but also prevents the cake from crumbling a lot which helps in fixing the icing onto the cake.

What does cold water do to dough?

Here’s why colder water makes better dough for yeasted bread and pizza. Keeping the dough cold during mixing—especially when friction from a food processor is involved—allows the yeast to ferment gradually when the dough is refrigerated. …

Which types of pastries uses warm or hot water instead of cold water?

Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies.

How does hot water pastry work?

You make hot water crust pastry by melting your fat (often lard or shortening) in water (see recipe below his post). You bring the mixture to the boil and then add it to the flour. This will give you a slightly sticky but very soft, flexible and sturdy crust dough.

What is the key factor to make perfect shortcrust pastry?

When making shortcrust pastry you need to restrict the development of gluten, in order to keep the pastry short and tender. This is in contrast to making bread, where the aim is to develop the gluten to create an elastic texture and tough crust, achieved by adding plenty of water and vigorous kneading.

What will happen if the flour mix in cold water?

When flour and water are mixed together, water molecules hydrate the gluten-forming proteins gliadin and glutenin, as well as damaged starch and the other ingredients. Cold water always tends to stretch out the baking particles which will definitely form gluten.

What is the function of egg in shortcrust pastry?

Egg yolks contain fat and act as an extra shortening agent but are used more to add colour and richness to the pastry. When you’re adding water to pastry, be careful to add only enough to bring the mixture from a crumbly dough to one that can be kneaded and rolled easily.

Should you put hot or cold water in pastry?

Please don’t put that hot water in your pastry. When you make pastry, use ice water. Use cold flour and cold fat. If you can make your bowl cold do that as well. I think the secret to good (flaky) pastry is to have everything as cold as possible.

How do you make a shortcrust pastry taste better?

One common modification is to replace most of the water with an egg to enrich the flavour of a shortcrust pastry and to provide proteins, which help bind it. Cut the fat into small pieces with a knife and mix with the flour.

Is it better to make pie crust with hot or cold water?

While a hot-water crust is simple to prepare and easy to work with, stick with our Foolproof Pie Dough if you want pastry worth eating. HOT WATER CRUST Boiling water and fat added to the flour creates a nicely pliable dough but a mealy crust.

What is a hot-water crust?

Hot-water crusts are one of the oldest forms of pastry; they were molded around a filling and baked free form, rather than in a pie dish. With a hot-water crust, instead of cutting cold fat into flour and then adding cold water, boiling water is whisked into fat (usually lard) until it forms an emulsion.