HOT WATER DOUGH VS COLD WATER DOUGH RECIPES
HOT-WATER PASTRY DOUGH RECIPE | EPICURIOUS
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Provided by EPICURIOUS.COM
Yield Makes enough dough for a double-crust 9 inch pie
Number Of Ingredients 5
Steps:
- In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.
HOT WATER PIE CRUST I RECIPE | ALLRECIPES
Pie crust recipe using hot water instead of cold.
Provided by Ann Powell
Categories Desserts Pies Pie Crusts Pastry Crusts
Yield 2 pie crusts
Number Of Ingredients 5
Steps:
- In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
- Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
- Makes crust for one double crust pie.
Nutrition Facts : Calories 141.8 calories, CarbohydrateContent 11.9 g, FatContent 9.8 g, FiberContent 0.4 g, ProteinContent 1.6 g, SaturatedFatContent 2.4 g, SodiumContent 73 mg
HOT WATER DOUGH VS COLD WATER DOUGH? | CHEFTALK
Feb 22, 2014 · Hot water denatures the proteins in flour. The resulting dough is very tender and without resilience. Kneading will not create resilience either. The proteins in cold water dough form glutens when worked. Cold water dough is best for things which need glutens for structure. Most breads, for instance.
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WHAT IS THE DIFFERENCE BETWEEN ADDING HOT VS COLD WATER TO ...
Cold water prevents the premature denaturing of the proteins in the flour, leading to a less dense dough as it rests. In essence you're cooking your mixture as you form it with hot water, which is sometimes (chiabatta bread comes to mind) desired. On the other hand, if you want to form as little of a protein mesh as possible, use ice cold water.
From quora.com
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HOT-WATER CRUST - COOK'S ILLUSTRATED | RECIPES THAT WORK
With a hot-water crust, instead of cutting cold fat into flour and then adding cold water, boiling water is whisked into fat (usually lard) until it forms an emulsion. This lard mixture is then added to flour. The result is an extremely pliable dough that’s easy to work with since it doesn’t crack or tear.
From cooksillustrated.com
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WHY USE ICE WATER IN BREAD DOUGH RECIPES ... - COOK'S ...
When making yeasted doughs that undergo a long, slow fermentation in the refrigerator, such as many of our pizza doughs and the dough for our Pita Bread, we use ice water.Keeping the dough cold during mixing—especially when friction from a food processor is involved—allows the yeast to ferment gradually when the dough is refrigerated. During this proofing period, the yeast develops complex ...
From cooksillustrated.com
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HOT WATER CRUST VS TRADITIONAL PIE CRUST: WHAT'S THE ...
Dec 05, 2020 · According to Food52, hot water crust pastry is a lot more popular in Great Britain than it is in the U.S. Thanks to its strength, hot water crust can handle fillings that are a lot heavier or wetter than traditional pie crust, which makes it a good choice for meat pies or other recipes with savory fillings.A hot water crust usually has less flavor than a traditional pie pastry, but it's also a ...
From mashed.com
From mashed.com
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INSTANT YEAST: WARM WATER VS. COLD WATER - DOUGH CLINIC ...
Apr 01, 2012 · The warm or cold water added to the dry ingredients are for different final dough temperatures or for different mixing methods. Doughs can be fermented longer or shorter times by the final dough temperatures and the amounts of yeasts that are used. ADY is rehydrated in warm water, while IDY can be directly added to the other ingredients, but ...
From pizzamaking.com
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WATER TEMP: IS COLD WATER OR HOT WATER BETTER FOR DOUGH ...
IDY is highly tolerant of just about any sub 100 deg. temperature water you want to use for your dough. Store the bottle of IDY in your fridge and use whatever water temp is easiest. I, personally, find room temp water to be easy, since I don't have to worry, for the most part, about fine tuning it to an exact temp, since room temp is always ...
From reddit.com
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WHAT IS THE DIFFERENCE BETWEEN USING HOT WATER AND COLD ...
Dec 16, 2019 · 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.
From cooking.stackexchange.com
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INSTANT YEAST: WARM WATER VS. COLD WATER - DOUGH CLINIC ...
Apr 01, 2012 · The warm or cold water added to the dry ingredients are for different final dough temperatures or for different mixing methods. Doughs can be fermented longer or shorter times by the final dough temperatures and the amounts of yeasts that are used. ADY is rehydrated in warm water, while IDY can be directly added to the other ingredients, but ...
From pizzamaking.com
From pizzamaking.com
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WATER TEMP: IS COLD WATER OR HOT WATER BETTER FOR DOUGH ...
IDY is highly tolerant of just about any sub 100 deg. temperature water you want to use for your dough. Store the bottle of IDY in your fridge and use whatever water temp is easiest. I, personally, find room temp water to be easy, since I don't have to worry, for the most part, about fine tuning it to an exact temp, since room temp is always ...
From reddit.com
From reddit.com
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SHOULD YOU USE WARM WATER WHEN MAKING BREAD DOUGH? - THE ...
A large mixing bowl or two, plus a measuring jug, are really useful when making bread dough. Lightweight plastic bowls are easier to lift and move when full of heavy dough. Plus, you can see through them to see how your dough is rising – great to keep an eye on progress.
From theepsombakehouse.co.uk
From theepsombakehouse.co.uk
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BASIC DUMPLING DOUGH | THE SPLENDID TABLE
Oct 31, 2009 · 4. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using. Note: Recipes for hot-water dough often call for boiling water to hydrate the dry ingredients, but I find that practice too dangerous and prefer to let the water rest first.
From splendidtable.org
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AMERICAN VS. BRITISH “HOT WATER” PIE CRUST – JOE PASTRY
Oct 29, 2015 · American vs. British “Hot Water” Pie Crust. Reader L wants to know, since we’re talking pie, what the difference is between a standard American pie crust and a British “hot water”-style pie crust of the type usually used for pork pies. Thank you for that, L! You can think of it this way: an American pie crust is primarily designed to ...
From joepastry.com
From joepastry.com
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PERFECT DUMPLING DOUGH (FOR BEGINNERS) - THE FLAVOR BENDER
Nov 03, 2014 · The ratio of flour to water is usually the same for either hot water or cold water dough. For hot water dumpling dough, you have the option of mixing boiling water first, followed by regular water. This makes the dough a little easier to knead by hand, because regular temperature water cools down the dough a little.
From theflavorbender.com
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THE BEST PIEROGI DOUGH RECIPE + HOW TO MAKE PERFECT ...
Jun 20, 2018 · You should warm the water with butter until they are very hot, but not boiling (temperature around 80-90 °C / 176-194 °F, that is when the water starts to move and steam). Too hot water will make the dough a little bit more chewy and sticky. Cold water will make the dough harder to roll out and it will be more difficult to shape the pierogi.
From everyday-delicious.com
From everyday-delicious.com
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HOW TO MAKE HOT WATER CRUST PASTRY - FOODCRUMBLES
Hot water crust pastry wrapped around the bottom of a small pan. It has firmed up in the fridge for a while at this point, becoming nice and sturdy. Science of hot water crust pastry. The hot liquids are what make hot water crust pastry unique. The high temperatures will cause some of the starch to cook and gelatinize. During gelatinization the ...
From foodcrumbles.com
From foodcrumbles.com
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USES OF HOT WATER WHEN BAKING. – BUZZ ON SLATERS
Dec 16, 2021 · Cold water cannot act of the yeast at all. Hot water will always act on the yeast molecules at a faster rate, therefore, waking it up which results in the rising of the dough at a faster rate. In some instances, some oils are usually added to the baking dough for the purpose of making the flour to remain soft and light.
From buzzonslaters.com
From buzzonslaters.com
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HOT WATER DUMPLING DOUGH - ALL INFORMATION ABOUT HEALTHY ...
hot www.splendidtable.org. Instructions 1. To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough.
From therecipes.info
From therecipes.info
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HOT WATER DOUGH (FOR HOMEMADE DUMPLING WRAPPERS) RECIPE ...
In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and ...
From foodnetwork.com
From foodnetwork.com
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SPICY RECIPES USING HOT MONKEY NUTS
Spicy Recipes using Hot Monkey Nuts Hot Monkey Nuts are not just great snacks that can be taken everywhere you go; they can also be used as an ingredient when preparing your own home cooked meals. Here are some devilishly tasty meals we think you’ll enjoy. Spicy Thai Peanut Curry Recipe Servings 2 Prep Time 15 min Total Time 35 min Cook Time 20 min Ingredients 1 tablespoon peanut oil or ...
From hotmonkeynuts.com
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