What happens if too much fat is used in pastry?

My pastry is very crumbly This can happen if you use too much fat or over mix the pastry. The pastry may be too dry and may not contain enough liquid to properly bind the fat and flour. This can also happen if self raising flour is used.

What happens if you add too much fat to pie crust?

If the fats melt before they’re in the oven, they are absorbed into the flour, and any chance of producing a flaky pie crust is lost. A food processor works great—to a point. Many bakers only make pie crust by hand, swearing that this is the only way to control the dough.

What does butter do to a crust?

The butter in the dough helps to create the light, flaky texture desired in these pastries. As the dough is baked, the butter melts and creates steam, trapping it in the dough and creating air pockets. Once the dough has cooled, these air pockets become delicate layers of flaky dough.

Why is my butter pie crust tough?

Your crust is too tough. If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it. There’s not much to do in this situation but plate up a slice and throw on a scoop of ice cream. Don’t sweat it: You’ll do better next time.

Why does butter leak out of puff pastry?

Torn layers inside will cause leaking during proofing and baking. Fused layers won’t rise properly. Watch the dough with each pass of the rolling pin. If it shrinks back, immediately stop.

What would happen to a flaky pie dough if you mixed it too long after adding the water?

After adding the water? if you mix the flaky dough too long before adding water, you will end up with a mealy dough instead. the fat will melt and there will be no flakes. IF you mix it too long after adding water, you will end up with a tough dough due to gluten development.

Does butter make pastry flaky?

The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough.

Is it better to use shortening or butter for pie crust?

The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out. It’s also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.

How do you keep butter from leaking out of puff pastry?

Richard’s solution: Because of the massive amount of fat in puff, you have to be careful of sticking your dough to the table. As mentioned previously, regularly chill your dough so the butter doesn’t leak out.

What happens when you put too much butter in a cake?

Too Much Butter In Cake I was making 2 cakes tonight. I took out 4 sticks of butter. You can probably see where this is going. I did the one batter (Toba Garrett’s Moist Yellow cake) and accidentally added ALL of the butter instead of just 2 sticks. I didn’t realize it until I went to start on the other cake and went looking for my butter.

What happens when you make pie crust with melted butter?

So listen to this, those with fear of making pie crust: even if you made your pie crust with totally melted butter, the pie crust still tastes pretty good with the right toppings. So pie-crust fearers, hopefully that can take some of the fear out of the process! Basically, I broke all of the rules of making pie crust and it still turned out OK.

What happens if you use too much powdered sugar in buttercream?

Not using enough icing/confectioner’s/powdered sugar in your buttercream can also lead to sloppy or wet-looking buttercream. Sift a little more in and make sure to taste test. Remember that you should be able to taste equal amounts of butter and sugar in your buttercream.

Why did I add 4 sticks of butter to my cake?

I was making 2 cakes tonight. I took out 4 sticks of butter. You can probably see where this is going. I did the one batter (Toba Garrett’s Moist Yellow cake) and accidentally added ALL of the butter instead of just 2 sticks. I didn’t realize it until I went to start on the other cake and went looking for my butter.

What happens if you add too much water to a pie crust?

You add too much water and the pie crust is a little mushy. You don’t work the flour in enough and it’s hard to roll. You overwork the dough and it’s a little tough. Honestly, these things aren’t so bad, and the fact that it is a homemade pie crust, even with minor flaws, makes it a leg above anything you would buy.

Why does my buttercream keep flopping in the Pan?

Another buttercream mishap and major problem for bakers is buttercream with next-to-no structure. If your buttercream mysteriously flops, spreads or loses shape once piped or smothered then look no further than our top tips below! Once again, the suspect here may just be the butter you’re using… or not using.