Butter should be cold
\nIf fruit is overcooked, it releases liquid making for a wet bottom crust
\nAdd orange zest for added flavor
\nAdd a bit of polenta for a more grainy texture and takes up some of the moisture
\nCorn starch will also take up some of the liquid
\nIf you put a dry frangipane (almond cream) in the bottom it will also soak up liquid
\nApples and cinnamon are a classic combination
\nThe key is making sure the pastry is baked through
\nUse a springform pan to let some of the liquid drop out… maybe ?!?<\/p>\n
A British classic
\nOuter sweet pastry filled with egg custard, dusted with nutmeg, and baked
\nInsides cannot be runny or watery
\n – flour
\n – almonds
\n – chilled batter
\nBreadcrumb texture, then add an egg, then let it rest
\nSome thicken the custard before the bake,
\n – others pour it in raw and bake them
\nLet them cool an hour before removing from the tart pan<\/p>\n
Spanikopita, baklava, m’hanncha, etc
\nCombines water, a bit of EVOO and high gluten flour
\nVinegar tenderizes the gluten strands which allows
\nThe alchemy of baking
\nYou need to overwork it
\nIs a food processor better than hand mixing?
\nShould be thin enough to read the paper through it
\nThe dough should be rested to allow the fibers to relax
\nRoll as flat as possible
\nOnce rolled you need to stretch it
\n – this can be in small sections, or one giant sheet
\nOnce filled, it has to be rolled into a rope
\nThe thinner the sheets, the flakier the end product
\nFruits can release their liquids and make a soggy bottom if you are not careful<\/p>\n","protected":false},"excerpt":{"rendered":"
Fruit Pies Butter should be cold If fruit is overcooked, it releases liquid making for a wet bottom crust Add orange zest for added flavor Add a bit of polenta for a more grainy texture and takes up some of the moisture Corn starch will also take up some of the liquid If you put … Continue reading “Dough – Notes from The Great British Baking Show”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6032","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=6032"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6032\/revisions"}],"predecessor-version":[{"id":6037,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6032\/revisions\/6037"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=6032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=6032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=6032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}