How can I check if a blind baked dough is done?
Often, when I'm blind baking things, I'm always unsure whether or not the dough is finished. I always put a piece of foil between the crust and the rice.
Is there an easy way to check the middle of the crust, or do I need to rely on timing or remove the rice on top to see? Removing the rice is difficult without making a mess, so I'd very much like to hear some tips :-)
Best Answer
assuming you put a piece of foil between the crust and rice, just lift up an edge to check it..
Pictures about "How can I check if a blind baked dough is done?"
How do you know when baking is done blind?
Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling.Should pastry be fully cooked after blind baking?
Par-baking, also known as blind baking, is the process of baking a crust before filling it with fruit, custard, pudding, or ice cream. Sometimes it's quick\u2014around 15 minutes\u2014just to ensure a crisp bottom crust before adding a filling and baking some more.How long should you blind bake?
Add a layer of dried beans or ceramic baking beans and fold the edge of the paper over the edge of the flan ring. 2 Bake for 15\u201320 minutes in the upper third of the oven until the sides are set. To check, remove from the oven and carefully pull the cartouche away from the pastry.How to Know When Dough is Done Proofing: The Humble Poke Test
More answers regarding how can I check if a blind baked dough is done?
Answer 2
You can use cling film instead of foil, then when put in the hot oven, it will shrink at the edges a little and almost pull the top in to make it contain the rice a bit. This can make it easier to lift the rice in and out. The cling film won't melt though. you do need the cling film to be wide enough though, or if not you need to overlap a few layers. Still easier to use beans though as there are fewer to pick up if anything does go wrong....
Answer 3
Depending on the tin you're using, you may not need any filling at all.
The main reasons you use beans/rice when blind baking are to prevent air pockets underneath the pastry from expanding, which causes the bottom to rise up, and to prevent the pastry from shrinking. You don't specify what type of pastry you're making, but for a simple shortcrust I find you don't need to worry about shrinkage. And I use a flan tin with a loose (separate) bottom, which not only makes it dead easy to get the flan out after cooking, but also isn't airtight so you don't have the problem with air bubbles. If you don't have a tin like this, you can always just prick the bottom of the pastry shell with a fork so that air can escape.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Polina Tankilevitch, Mariana Kurnyk, Igor Ovsyannykov, Polina Tankilevitch