cold fats warm fats for baking

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Lisa Pea

cold fats warm fats for baking

Hello I would like to ask a question. Why do some pastries require fats to come straight from the fridge (ie flaky pastry for sausage rolls) and other pastries and baking require fats and eggs to be a room temperature. I'm a bit of a beginner when it comes to baking. Anyway I would like to make a basic short crust pastry top for a chicken and leek pie. Hope you can help. Many thanks, Lisa Pea

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Welshcookie

Fats

Well, if you are making choux or hot-water crust obviously it doesn't matter. French pastry where you are putting the butter in the middle of a pile of flour would be hard work with hard butter!
Where you are creaming the fat and sugar room-temperature butter is better.
So, in essence, it all depends...........

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Thistledo

Fats

For short-crust pastry the fat needs to be at room temperature (not warm) so you can rub in the fat to the pastry with your fingertips. The secret of any pastry making is to keep fat coldish and the water out of the fridge. Handle pastry making as little as possible.

 
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