What is the difference between using hot water and cold water when making regular pastry?
What difference in texture and taste does using hot water make to pastry? How would this compare with a standard recipe (flour, butter, salt, egg, a little cold water)?
Best Answer
For shortcrust and puff pastries, the aim is a light pastry. This needs the flour to stay well mixed with the fat, and as little gluten development as possible. Therefore we add as little water as possible, and keep the pastry cold. Using hot water would just melt the fat. So I would not recommend it.
On the other hand, hot water pastries use a larger quantity of boiling water. Here it is deliberate that the fat melts. The result is a much stickier and malleable pastry. Typically it is used for savoury pies where a robust cover is essential.
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Quick Answer about "What is the difference between using hot water and cold water when making regular pastry?"
The proteins in cold water dough form gluten when worked. Hot water denatures the proteins in flour. The resulting dough is very tender.Whats the difference between hot and cold water pastry?
Unlike with other pastries whereby cold fat is used to achieve a shorter, crumblier texture, the hot water and fat in this pastry gives a more dense consistency.Why do you use cold water when making pastry?
As the fat is mixed with the flour, it is warmed slightly. Then, the water is poured in, and the ice-cold temperature of the water prevents the fat from warming any further, which could potentially melt it into the flour rather than retaining the small bits of fat.What is the effect of using cold water or hot water in making dough?
Unlike us, yeast will still work to produce gas at cooler temperature. They'll just do it more slowly. So if you do use cold water in your dough, expect to be waiting a little longer for your dough to rise and fill out with gas. This is no bad thing, as a longer prove can help develop more great flavour in your dough.Should you use hot or cold water when making a pie crust?
When you use hot water to make pastry, you'll lose the flakiness but end up with a dough that's not quite as delicate. While most pie crusts are light, flaky, and almost melt in your mouth, hot water crust is much sturdier.Hot Water Crust Pastry, and a Secret Trick!
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