Is milk or water better in shortcrust pastry?

Milk brings a softness to the crust, but if you prefer a dough that is harder and crispier then replace the milk with water. If the dough is slightly wet at the end when gathering it into a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before kneading the dough.

Should you use milk or water in pastry?

All you need to make it is eggs, all-purpose flour, salt, and water or milk. Whether you use milk or water ultimately comes down to what you have on hand. Milk lends extra sugar and protein to the dough, which when baked, break down to form a beautiful golden brown crust through a process called the Maillard reaction .

What is the secret of good shortcrust pastry?

What does water do to shortcrust pastry?

In shortcrust pastry there is so little water that the starch can only partially hydrate. However, in absorbing the little water available it helps dry out the gluten network and so set the structure.

What is the function of milk in shortcrust pastry?

Role of liquid

Instead, it will not properly cook and crumble apart very easily. Therefore, after the butter has been mixed in to the flour, some sort of liquid will be mixed in. This can be water or milk for instance. This water will actually bring the dough together and form it into a ball.

How to make shortcrust pastry - BBC Good Food

Why do you add milk to dough?

In the dough stage, milk increases water absorption. Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively.

Why add egg to 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.

What is the golden rule of pastry making?

Follow these easy tips the next time you're making pastry. The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible. Sieve the flour to add extra air and lightness to the pastry.

What happens if you add too much water to shortcrust pastry?

Richard's solution: The trouble with pastry is that you need to be accurate; too much water and you're left with shrunken, tough pastry, too little and it stays dry and crumbly. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time.

Why is my shortcrust pastry so dry?

“Sometimes people do not put enough water or egg in the pastry. This can make it dry and crack during cooking.”

What are the rules for making successful shortcrust pastry?

How do you make shortcrust pastry softer?

Simply whack the pastry firmly with a rolling pin into a fairly thick rectangle – the pastry should become much more pliable without warming up too much.

Do you brush shortcrust pastry with egg or milk?

The classic egg wash is sometimes made with water or heavy cream, but most often it's a combination of 1 egg to 1 Tbsp. milk, whisked together until smooth. Use it for that traditional rich, golden brown color with just enough shine. For a crisp crust with a matte, classic pie appearance, use just milk.

Can you substitute milk for water?

But milk can't replace water altogether. If you're going to replenish with milk instead of water, go for it after a big workout or long day of hiking. Otherwise, water can't be beat!

Why do you use milk instead of water in baking?

Water vs milk

Milk produces a softer loaf with a finer crumb due to its higher fat content. It also gives richer flavour and browns more easily than a water-based dough because of caramelizing lactose sugars. It also has a longer shelf life due to the fat it contains.

What happens when you replace water with milk in baking?

Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.

Why does my shortcrust pastry taste sweet?

Some tart doughs, especially for small French-style petit-four tartlets where the crust is fully baked before filling, are made even richer and sweeter with the addition of egg yolk and additional sugar and butter (this is sometimes called a 'rich sweet short crust').

Why do you need cold water in shortcrust pastry?

As the fat is mixed with the flour, it is warmed slightly. Then, the water is poured in, and the ice-cold temperature of the water prevents the fat from warming any further, which could potentially melt it into the flour rather than retaining the small bits of fat.

Why is my shortcrust pastry stretchy?

Too much water or movement develops gluten in the flour, which equals hard pastry. The warning sign? Your dough will feel elastic.

Does milk make pastry golden?

An egg white mixed with water is best used for baked goods that would benefit from a nice gloss and just some light golden color. An egg yolk mixed with water will yield a deep golden color (much like a whole beaten egg without any liquid). Using milk or cream will further enhance the color and gloss.

Why do you put lemon juice in pastry?

Adding lemon juice to the water helps tenderize the flour's gluten, resulting in a more delicate pastry. A touch of sugar helps promote browning for a crisper result.

How does ghee affect shortcrust pastry?

Substituting ghee or clarified butter for shortening in pie crusts will deliver a tender, flaky crust with a richer, more buttery flavor; just be aware that it will be a bit greasier and in some cases the crust might puff up slightly.

Why do you add cornflour to pastry?

It can be used raw, if you don't want to be bothered with blind baking, but I have found that blind baking does guarantee a more golden pastry colour. The cornstarch (known as cornflour here) practically guarantees a delicious, light pastry.

Do you put egg yolk in shortcrust pastry?

Eggs can be used whole or only egg yolks or only egg whites. The choice varies depending on the desired crumbliness: the yolks – being fatter – will accentuate it, while the egg whites are for a crispier shortcrust pastry. More generally, to make a soft shortcrust pastry for tarts it is always better to use whole eggs.

Is pastry better with an egg?

Egg yolks added to shortcrust pastry make it richer and slows down the development of the gluten in the flour, which is exactly what you want. Gluten has an elastic quality which can make pastry rubbery if overdeveloped.