What to do when too much shortening is added to flour?
I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour.
I'm unsure what to do with the flour mixture because I do not want just to throw it away.
I also added a tablespoon of salt and a tablespoon of baking powder and around of 1 1/2 cups of water.
Is the mixture still good for flour tortillas?
Best Answer
Your best bet it to divide the dough into two batches, freezing half for later.
With the half you are working with, add 1/2 recipe worth of all the other ingredients again, except the lard. This will bring you into balance.
The tortillas may be somewhat tougher than you would get if they were made to specification the first time, but that will avoid wasting your ingredients.
Still, given that the ingredients in a tortilla are generally inexpensive, you may decide it is not worth it, and simply discard the spoiled batch and start again.
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Quick Answer about "What to do when too much shortening is added to flour?"
Too much shortening makes the pastry crumbly. Add more water, 1 teaspoon at a time. Soggy bottom crust: Could be one of several things. Check out your pie pan.How does shortening affect bread dough?
The high fat content in shortening contributes to the moistness of goods providing them with a softer, fluffier texture. While ensuring the consistency of goods is up to standard, shortening also contributes to the golden colouring of baked dough, as well as the thick creaminess of fillings and ganache recipes.What is the result of overmixing on bread dough pie dough?
Why is over mixing bad when it comes to bread dough? Because the gluten strands break and dough will become sticky and string. Overmixing results in poor loaf volume, because the broken gluten strands are no longer able to support the structure. An important technique in the production of most doughs.What is the purpose of shortening in baking?
Shortening is used in baking to help make products crumbly, flaky and tender. It is 100 percent fat as opposed to butter and lard, which are about 80 percent fat, so shortening results in especially tender cakes, cookies and pie crusts.What is shortening in cake making?
Shortening is 100% vegetable oil, which allows for a higher melting point than butter, so it stays solid within the pie crust dough in your oven longer. When the shortening finally melts, steam forms in pockets and it puffs the layers of dough apart, making a flaky, but not as flavorful as butter, crust.What Are the Side Effects of Adding Too Much Baking Powder? : Desserts \u0026 Baking Tips
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