Why Do Pastry Recipes Frequently Recommend Making Dough with Cold Water
Precision in the kitchen is essential for making delicate pastries and flaky pie crusts. Recipes for pastries often include detailed directions on how to make dough using cold water. But why is cold water a necessary component in pastry preparation? This article discusses the science behind this approach and its advantages to baked foods.
Temperature Matters in Pastry
To understand why cold water is often used in pastry recipes, you must understand temperatures. The key to creating the ideal pastry dough is striking the ideal balance between fat and flour. To achieve the desired layers and a soft, flaky texture, butter or lard, two typical fats used in pastries, should stay solid. On the other hand, the flour has to hydrate just enough to create a dough that is workable.
Fat Integrity is Preserved by Cold Water
Maintaining the integrity of the fat in your pastry dough is crucial...