What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product?

I have heard that this will create a more tender end product.

Best Answer

I have seen some blogs (without any references) that some old European recipes utilise hard boiled eggs, for Cakes & Sablé. It is mentioned that it is used to reduce the gluten binding together too much. I would guess it works similarly to gnocchi, the quantity of mashed potato mixed in the flour reduces the gluten leaving a soft pillowy texture.

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What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product? - High angle of crop anonymous cook adding flour into baking dish while preparing pastry in kitchen

What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product? - Chef mixing egg with flour for making dough

What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product? - Ingredients for dough preparation on table

Quick Answer about "What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product?"

Cooked egg yolks prevent too much gluten (a.k.a. toughness) from developing without weighing the batter down. The result is a cake, cookie, or biscuit so tender that it feels like a mass of buttery crumbs just barely held together until they dissolve in your mouth.

What does adding egg yolk do to pastry?

Egg yolks contain fat and act as an extra shortening agent but are used more to add colour and richness to the pastry. When you're adding water to pastry, be careful to add only enough to bring the mixture from a crumbly dough to one that can be kneaded and rolled easily.

What is the purpose of egg yolk in bake product?

They are a highly bioavailable source of the carotenoid lutein, a deep yellow pigment which give baked goods a rich color. In baked goods, egg yolks: Act as an emulsifier, keeping moisture in products and tenderizing crumbs. Adds volume and richness.

How do egg yolks affect baking?

Egg yolks add richness to baked goods due to the fat content. Egg yolks are great emulsifiers meaning they work to combine liquid and fats into one cohesive mixture. This is evident in baking mayonnaise and hollandaise sauce, but in baking it creates a smoother and more homogeneous batter or dough.

THE FUNCTION OF EGGS IN BAKING | whole eggs, egg whites, egg yolks

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