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Stage 2 - Investigate ingredients in shortcrust pastry - Coggle Diagram
Stage 2 - Investigate ingredients in shortcrust pastry
Salt.
Sea salt - Strengthens the gluten in the dough.
White salt - Enhances the flavour of the final product.
Rock salt - Stabilizes the yeast fermentation.
Liquids.
Milk - It moistens the pastry and makes it softer and allows the surface to remain wetter for longer and provides a gloss to the baked product.
Water, cold/room temperature - Makes the pastry slightly harder and crispier.
Flour.
Cornflour - This flour can be used when making a gluten - free dough.
Plain flour - Plain flour is used in pastry because it has a lower protein content than other flours. It dramatically reduces the amount of gluten in the pastry which keeps it soft and crumbly.
Self raising flour - It can be used in shortcrust pastry but not very regularly because better results are with plain flour.
Bread Flour - Preferably not used in pastry as it makes a chewier result instead of being light and tender.
Fats.
Butter
Unsalted butter - Once the dough is baked, the butter melts and creates steam which traps it in the dough ands creates air pockets.
Salted butter - Butter plays a fundamental role because it makes the pastry waterproof and adds to the light and flaky texture of the pastry.
Oils
Olive oil - Makes a lighter and less oily pastry.
Vegetable fat - Has a higher melting point than butter meaning that it doesn't spread so much. It leaves a more greasy feel than butter.
Margarine - It has a creamy consistency which helps it to bind to the flour and it melts at a higher temperature so it produces tougher pastries.