U sing a mixer makes fast and simple work of homemade pastry. Actually, once most bakers try the mixer method, they never return to making cake dough manually. Since the mixer technique is this type of time-saving idea, it provides another essential advantage: It will help keep your elements cold, making for superbly flaky pastry.
If you do not possess a mixer or simply like the traditional method, watch our technique video on making cake dough manually. As well as for more about pies, read Making Perfect Pies.
- Cake Dough Professional Tip: Pulse, Don't Process
When utilizing a mixer to create cake dough, you usually wish to pulse instead of process the elements. The heart beat setting is way gentler compared to other configurations, and imitates how you would cut the body fat into flour manually. Plus, pulsing the dough progressively enables you to definitely keep an eye on it, which means you will not risk overmixing.
- Cake Dough Professional Tip: Smear the Dough After Mixing
Once you mix the dough—either manually or perhaps in a food processor—transfer it to some work surface and divide it into several more compact portions. Then, while using heel of the hands, smear each bit of dough over the work surface in a couple of short, forward motions. This task is not pointed out in many cake dough quality recipes, however it helps distribute the body fat.
- Cake Dough Professional Tip: Wrap and Chill
Once you have made your cake dough, wrap it tightly in plastic wrap, and try to chill the wrapped dough not less than half an hour before moving it. Chilling helps relax the gluten (protein) within the dough, to ensure that it's less elastic when it is folded out. Additionally, it firms in the body fat, and that means you will not need just as much flour when rollingexcess flour could make cake dough tough would you like to use less than possible. For extended storage, in order to keep fridge smells out, wrap the dough inside a second layer of plastic. Cake dough could be chilled for a few days or frozen as much as 3 several weeks. Should you freeze cake dough, defrost it within the refrigerator for twenty-four hrs before moving.