Batter or Dough?
Pours or drops easily
What is a batter?
Most accurate method of measurement.
What is weighing ingredients?
Temperature critical to good quality pastry.
What is cold?
Ingredient missing from most doughs.
What are eggs?
Can be soft or stiff, does not pour
What is a dough?
Pebbly, not smooth.
What is the appearance of a properly mixed batter?
Pastry cutter, knives, or fingers
What are tools for cutting solid fat into dough?
When should a single crust pie crust be baked? (Why)
Has more water, sugar, eggs.
What is a batter?
Mix a plastic fat with sugar to trap air
What is creaming?
Traps air for leavening.
What is layering the dough?
Pie with a double crust.
What is apple pie?
Has more gluten formation.
What is a dough?
What is the Muffin Method of mixing?
Cut fat into dry ingredients and distribute, then add wet ingredients
What is the pastry or biscuit method of mixing?
What is pricking the crust (with a fork?)
Pie Crust
What is a dough with little gluten formation?
Has peaks and tunnels
What is the appearance of an over-stirred muffin?
Creates a tough pastry.
What is (lots of reasons, know them)?
Common reason for failure of cream puffs and popovers (and many baked goods).
What is insufficient baking time?