When making a pie, you almost always have to make holes in the dough with a fork. This is called docking.
What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) where this isn't necessary? Do you only need to do it when blind-baking? When you're using baking weights, does it still make a difference?
Doughs are docked to keep them from blowing up with steam while they bake.
Thus- you only do it in applications that you don't want blown up- like blind pie crusts. Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers.
If you are baking a pastry with a filling then the filling will keep this from happening. If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble.
till golden brown. Cool before using in the bread. Prep all the ingredients you will need ahead. This will help to make things move faster. In a large bowl add the "night before" mixture... and elastic. Plus, a little on the sticky side. You will need to knead the dough for about 8 - 10 minutes. Take the dough and flatten it out a little. Add the roasted potatoes and onions to the top...My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone
I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between them. I have found that when the dough has risen enough it is so acidic that even a gentle fold causes the top surface to pull apart. When the dough is risen the last time as a boulle it relaxes so much that it practically flows... and various wheat flours and combinations thereof. Do I need more gluten? Would adding vital gluten be enough? How should I change my process to create a sourdough loaf that is more open and can rise
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's... this). Place about 2" apart on an ungreased baking sheet (you can use Silpat or parchment). Bake at 400°F for 8 - 10 minutes. They should be lightly browned but still soft. If you prefer a crisp cookie
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I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermarkets (I haven't been to greek stores), so I was thinking if I could make it myself. Would it be best to buy filo dough (which is thinner than if you would make it yourself) and shred/cut it; or to make filo dough yourself (so you would have longer pieces than store-bought dough) and cut/shred it? How do you shred it exactly? And how would can you replicate the correct form of kataifi (like a roll)?
What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?
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So I have this recipe for a hazelnut meringue cake. It asks for an 18cm tin. However, I only have a 24cm tin. I went to the shop today but they do not have a 18cm tin. So i guess there are several other possible options. I could make more of the recipe using the 24cm tin. However the surface of the meringue will be about 2.25x the meringue then when using the 18 cm tin. So does that mean I have to use over 2 times the amount of ingredients? Or won't that work? An other option is not using a tin at all. I actually thought that you do not need a tin for making meringue. So I can just draw
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