14. Several methods of mixing the ingredients used in pastry are
followed, each one producing a different effect in the finished product.
The method employed in the making of plain pastry, such as is commonly
used for pies, consists in first mixing the shortening and the flour and
then adding the liquid.
Another method is adopted for pastries that are intended to be somewhat
flakier and of a little better quality than plain pastry. In this
method, half of the fat is mixed with the flour and the water is then
added to the mixture. With this done, the dough that is formed is rolled
out, the remaining fat placed on it, and the pastry then folded and
rolled repeatedly in such a way as to incorporate all the fat.
Still another method is followed when puff paste or fancy pastry dishes
are desired. Only a very small quantity of fat is mixed with the flour
or flour alone is prepared. Water is then added and the mixture is
kneaded until it becomes smooth and elastic. When the kneading is done,
the dough is rolled out in a certain shape, the fat is placed on it,
and, after it is folded over the fat, it is put through a series of
foldings and rollings until all the fat is incorporated.
The first and the third of these methods are explained and illustrated
here in detail, so that the housewife ought not have any difficulty in
producing splendid results. As the second method is practically a
combination of the other two, familiarity with them will insure
success with it.
Pastry ingredients may be mixed by methods that differ from the three
just mentioned. One of these is illustrated in the method given later
for the making of easy pastry. This seems to be a complete reversal of
the rules observed in making pastry in the usual ways. The water is hot
and the fat is melted in it. The flour is added to the liquid and the
fat instead of the liquid being added to the flour and the fat. In spite
of the fact that all this appears to be contrary, the results obtained
by this method are satisfactory.
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