Pastry dough refers to the ingredient used in making any kind of pastry. Pastry dough is made by mixing flour, baking soda, butter, sugar and egg. Egg is added to give richness to the pastry. It is recommended to use the cold liquid while kneading the pastry dough. Warm liquid may damage the texture of the dough.
How to make Pastry Dough?
Flour and butter should be refrigerated before making the pastry dough. Melted butter is not recommended for the dough. Little hard butter mixes very well with the flour. The mixing of pastry dough should be done with extra care. The dough should not be too fragile and too leaden. Butter should be rubbed with the dry ingredients very carefully as butter contains little water and if water reacts with the butter it may develop strong gluten. Avoid over-mixing of the pastry dough as it causes extra moisture in the dough. It is good to mix the dough with the help of a fork by gently pressing the flour mixture. Chilling of pastry dough is also a very important part of the pastry making. 2-3 hours of chilling is sufficient for any pastry dough. It hardens the butter and also stops the formation of gluten in the pastry dough. The correct measurement of flour and other ingredients are very necessary to make perfect pastry dough.