Puff pastry is made up of fine layers of butter or margarine in lesser pastry laminated between layers of dough. When the temperature inside the pastry reaches C or more, the water in the butter expands and turns to steam forcing the layers of pastry apart. Meanwhile the protein in the dough is going from elastic to brittle as it cooks.
A few tips when using puff pastry to bake pies is to keep it cool so the fat doesn't melt before baking. A warm filling will help with an even crust. Preheat the oven and cook at the temperature as directed. Dock the pastry by pricking with a fork and brush with an egg wash. You mention in your email that you're baking at C on fan forced.
That's a bit hot. Try dropping the temperature down to around C fan forced or C in a conventional oven. Were you one of the dorky kids at school who just loved going to historical theme parks? You know the ones, where the locals relocated historical buildings to low-lying real estate on the edge of town and populated it with people dressed in period costume?
At the heart of every good historical theme park is a smithy, a burly bloke, thumping away at lumps of glowing iron with his hammer like Thor, and giving the occasional puff of air to his charcoal with his bellows.
This forcing of air into the charcoal makes it burn more efficiently and hotter. Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up so that it sets and crisps up before you add any wet filling.
Crisp puff or phyllo pastry , crusty loaves of bread, flaky biscuits and many other baked goods are better reheated in the oven. Most pies and pastries can be gently reheated at to degrees Fahrenheit until warmed through, or pies can be reheated more quickly at to F if necessary. Microwaves specifically heat water molecules in the food.
This turns them to steam, and because the air in the microwave is actually cool, the steam then condenses. Often times the outside edges of the food will not be soggy , but rather burnt, because they receive more energy and the water can totally vaporize.
While reheating your puff pastry from the fridge in the microwave is effective, there is always a chance that it will come out soggy , flat, and lose some crispiness. The microwave works by converting moisture inside of the puff pastry to steam, which in turn softens and moistens the puff pastry turning it soggy. Can you reheat fried dough? The absolute best way to reheat your zeppole is to wrap them in aluminum foil and heat them in the oven.
If they are not frozen, you can bake them at degrees for about 10 minutes. If your zeppole are frozen, take them straight from the freezer to a baking sheet. How do you make pastry crispy again?
Step 2: Place a damp paper towel over puff pastry and place into microwave and microwave on high for 20 seconds. Step 3: Remove puff pastry from the microwave and see if it has reached your desired temperature.
How do you keep pastry from getting soggy in the microwave? To keep foods like sandwiches, french fries, bread rolls, etc. Can you put a pie back in the oven after cooling? Sure, it's worth doing once, but Perry admits it's not a task she readily tackles since graduating from culinary school.
For everyday tarts, pies, and treats, just buy a package of the frozen stuff. But be aware: Not all puff pastry is created equal, which brings us to our next point. Spinach is way more fun to eat in a puff pastry package. Photo: Romulo Yanes. Many brands of frozen puff pastry cut their butter with vegetable oil. It's worth searching for and buying the all-butter brands Our favorite is Dufour. Vegetable oil-based puff pastry can have an oily mouthfeel and "off" taste.
Let your puff pastry defrost in the fridge or on the countertop according to the package's instructions, and use it as soon as it's pliable and workable. Didn't get to your baking project? Don't pop it back in the freezer and refreeze it. Just keep it in the fridge and tackle it tomorrow. But definitely don't wait until the day after that; it's best when it's fresh. One of the biggest mistakes you can make is leaving it on the counter for too long.
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