BISCUIT DOUGH Flashcards
BISCUIT DOUGH
3 PARTS FLOUR: 1 PART FAT: 2 PARTS LIQUID (plus salt)
Difference between pie and biscuit ratio.
Same ingredients with fat and liquid reversed.
Why used more liquid in a biscuit dough?
It provides more gluten, which means more doughiness and chewiness, rather than a more crumble, tender crust.
Why would you call something a Chicago biscuit?
Because their area code in 312.
Biscuit dough is a cross between what?
Pie and bread dough.
How much baking powder should be added to biscuits?
1 tsp per 4 ounces of flour
Do the same rules for pie dough apply for biscuit dough?
Yes, cold diced butter is cut or rubbed into flour; the liquid is mixed in just until the dough comes together. The dough is then cut into shapes and refrigerated, allowing butter to chill and gluten to relax.
How are drop biscuits made?
More liquid is added and dough is spooned directly onto a baking sheet.
What creates flakiness in pastries and doughs?
Multiple layers of butter (fat) between dough. Water in butter vaporizes in the heat and air expands, separating dough layers.
When puffed pastry is folded into three and rolled on the first turn, how many layers are there?
3 butter, 4 layers of dough.
When puffed pastry is folded into thirds and rolled on the second turn, how many layers are there?
9 butter, 10 dough
When puffed pastry is folded into thirds and rolled on the third turn, how many layers are there?
27 butter, 28 dough
When puffed pastry is folded into thirds and rolled on the fourth turn, how many layers are there?
81 butter. 82 dough
When puffed pastry is folded into thirds and rolled on the fifth turn, how many layers are there?
243 butter, 244 dough
When puffed pastry is folded into thirds and rolled on the sixth turn, how many layers are there?
729 butter, 730 dough
