Posted by: Jonjon | January 21, 2009

Crusts! – Baker’s secret, Pie Crust IV, puff pastry


Crust – Baker’s Secret Pie Crust 9/10 for texture and flavor was plain

January 21 2009

http://allrecipes.com/Recipe/Bakers-Secret-Pie-Crust/Detail.aspx

INGREDIENTS (Nutrition)
• 1/4 cup and 2 tablespoons cake flour 55g
• 1/4 cup and 2 tablespoons all-purpose flour 45g
• 1/2 teaspoon white sugar 2g
• 1/4 teaspoon salt 2g
• 1/8 teaspoon baking powder 0.3g
• 2 tablespoons unsalted butter 30g
• 2 tablespoons and 1-1/2 teaspoons shortening 30g
• 1/2 egg yolk
• 1 teaspoon distilled white vinegar 5ml
• 1-1/2 cubes ice
• 1/4 cup cold water

DIRECTIONS
1. Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
2. Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
3. Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
4. Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
5. In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
6. Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
7. Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
8. Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.

Conclusion
Hmm, the crust came out great. It could withstand high temperature for quite a long time. I placed a crust by itself just to see how long it would take for it to become charcoaled. It took quite a long time which I can’t remember actually, but it was more than 40minutes. The puff pastry that I made on the other hand melted within 5 minutes, and charcoaled in about 20minutes by itself. The temperature I used was 190 degrees.
This crust tastes just like the ones made outside. It’s crispy, and can hold quite a lot of things inside. It’s not flakey and fragile, so good for holding things in. I tried to blend the things in my blender. The butter and shortening became a bit solid after it came out of the freezer, and it gave my blenders quite a heavy load. In fact, my blender was steaming within ~30 seconds of blending, so I had to stop and do it by hand. There were chunks of shortening here and there. It only affected the rolling of my dough, but other than that, it did not affect the taste.
Concerning the rolling part, it’s best to place a glad wrap (saran film) on your rolling board. Put your dough on it after it has refrigerated (so it’s less sticky) and then place another film on top. You don’t really have to roll initially, I just press it down until it’s flat enough to roll a bit, and yeah then transfer to your device peeling the film one at a time. That’s how I made my pie crust.
I also used white vinegar, hmmm not sure if that’s any different from white vinegar?
By the way, I also refrigerated the dough for 2 hours because I had to go out for lunch, and apparently refrigeration relaxes the gluten, so that was alright.
I rolled my dough to 0.3cm thick, and came out like a pie crust. Concerning the taste, it did not have much flavor. However, the texture was pretty good and crusty.
Oh, by the way I followed the advice of other people of freezing the dough for 20minutes before putting it in the oven for extra crispiness. Like with the other doughs, the butter in the dough began to boil, but after it cooled down everything seemed alright and safer.

Crust – Pie Crust IV 9/10 for texture and flavor was plain

January 21 2009

http://allrecipes.com/Recipe/Pie-Crust-IV/Detail.aspx

INGREDIENTS (Nutrition)
• 2 tablespoons shortening 25g
• 1/4 cup and 2 tablespoons all-purpose flour 45g
• 1/8 teaspoon salt 0.8g
• 2 tablespoons cold water 30ml

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 or 2 pie crusts.
1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.
2. Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.

Conclusion
This one worked pretty well. Umm, I was able to roll this quite thin. In comparison with the baker’s secret crust, this one did not puff out as much. It was not fragile, and I used it for a pear pie. My crust was 0.1-0.2 cm, and it held the pear pie quite well! It was almost like a filo pastry really. Next time I will use this as a pie crust, because the other one just took a bit too longo to make.

Crust – Puff Pastry 9.5/10

January 21 2009

http://allrecipes.com/Recipe/Puff-Pastry/Detail.aspx

INGREDIENTS (Nutrition)
• 1/4 cup and 2 tablespoons all-purpose flour 45g
• 1/4 cup butter, chilled and diced 55g
• 2 tablespoons sour cream 30g

Conclusion
More tasty than other crusts and worked just like a puff pastry! However, this one had soooooooo much butter in it. When it’s placed in the oven, it will boil and leak butter (into the other ingredients) so adjust the butter proportion for the filling if you are going to use this crust. It’s pretty cool, I don’t know what causes this pastry to puff up and have flakey layers.

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 pie shell.
1. Place flour in a medium bowl. Cut in butter until mixture is the size of small peas.
2. Add sour cream. Stir with a fork until pastry forms a ball. Wrap in plastic and chill overnight. When ready to use, roll pastry thinly (about 1/8 inch). (0.3cm)

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