Of these, the former includes all pastes in which the fat is mixed
evenly with the dough throughout; the latter, those in which, by one
means or another, the two are arranged in alternate layers. The short
pastes are the simplest, and for this reason should be experimented on
to begin with. With pastry, a good deal always depends on the mixing.
The best way is to measure out the average quantity of liquid, to pour
about three-quarters of this gradually into the flour, at the same
time stirring this briskly with a knife, so as to get it evenly
moistened, and then add, in very small quantities at a time, as much
more water as may be needed. To see, in this way, when the flour has
been moistened enough, is easy. By the time the first three parts of
water have been put in, most of it will have stuck together in little
separate rolls; if on pressing these they should not only cling
together, but readily collect about them whatever loose flour there
may be, sufficient moisture will have been added; but so long as the
mixture, when pressed, remains to some degree crumbly, it is a sign
that a little more water is required. When done, the paste should
stick together, but should not adhere either to the hands or to the
basin. If it does this it is too wet, and more flour must be dusted
over it and kneaded in till the surplus moisture has been absorbed. A
sure sign of its having been mixed properly is when it can be rolled
into a lump, and the basin wiped out cleanly with it, as with a cloth.
To roll out, flour the pastry board slightly, lay the dough on it, and
form it into a neat, flat oblong shape.
[Illustration]
Press it out first a little with the roller, and then roll with
short, quick strokes to the thickness required. Always roll straight
forwards, neither sideways nor obliquely. If the paste wants widening,
alter its position, not the direction of the rolling. At the beginning
of each stroke, bring the roller rather sharply down, so as to drive
out the paste in front of it, and take especial care in rolling to
stop always just short of the edges. Short pastry differs from the
flaky pastries in requiring but one rolling out.
It should be handled and rolled as little as possible and when
carefully made it should not be in the least leathery or tough. Air in
this method is mixed equally throughout the paste, and when it expands
in the oven raises the paste in all directions. The flakiness of
pastry depends upon the kind and amount of shortening used. Crisco
makes tenderer crust than either lard or butter. Make pastry in a
cool atmosphere and on a cool surface. The lightness of pastry depends
largely upon the light handling in blending the Crisco with the flour
and in the rolling of the pastry upon the board. The best results are
obtained by cutting the Crisco into the flour with a knife.
If pastry contains baking powder it should be put into the oven as
quickly as possible, but if it contains a liberal supply of Crisco
without baking powder, it improves by being set aside in a cool place
a few hours. Pastry that is light, dry and flaky, is separated more
easily by the gastric fluids than that which is heavy. The flour must
be of good quality, fine and dry. All pastry requires to be placed
in a hot oven, slightly hotter for flaky than short crust. The oven
should register from 310° F. to 340° F. The great heat quickly will
cause the starch grains to burst and absorb the fat, otherwise the
pastry will be heavy.
In making flaky pastry, if it has been rolled and folded properly,
and not allowed to stick to the board, nor cut so that air can pass
through layers, this air when heated in the oven expands and raises
the paste in layers or puffs. Heat of oven must be great enough to fix
the pastry in this raised condition, and as cold air prevents this,
the oven door must not be opened too soon, or any more than necessary.
See that the oven is clean.