I make a very flaky crust that has been complimented over and over. The cold is true, but the southern lady who taught me said it was the water that needed to be cold and to leave the butter out for a little bit from the fridge so it can be manipulated. I don't mean soft as in melted. I just mean that soft enough to squeeze. Room temperature, about a half an hour outside the fridge. I want to stress not melted. I am not talking about being melted, softened, or heated in any way. Just room temperature.
*smile* Regina Marie Phone: 916-877-4320 Email: [email protected] Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -----Original Message----- From: ajackson212--- via Cookinginthedark [mailto:[email protected]] Sent: Monday, August 03, 2015 11:14 AM To: [email protected] Subject: [CnD] Making Pastry and making streusel. Hi, Alex, When making pie crust, you want the shortening to be cold so that the crust will be flakey; it is the layers of fat and flour that make a flakey crust. For streusel, I think, to get a good crumbly texture, it is better to have the butter cold, although not necessarily directly out of the refrigerator. If the butter is too soft you might end up with a mixture that is more like a stiff dough. Hope this helps. Alice --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
