![]() You'll need to be cautious of how long you're mixing because the warmth from your hands might affect your fats and, consequently, your finished dough. Although your fingers and hands are ideal for dealing with and mixing dough in a pinch, this won't be the most hygienic option for a pastry cutter. If you're still unsure of what to use in place of a pastry cutter, use your hands, which are also built-in baking tools. Finish combining the dough with a spoon (or two forks!) after that.To make incorporating your cold fats into your flour mixture easier, grate them over the flour first.Want to make apple pie but don't know how to combine the butter and flour without a pastry cutter? Consider using a cheese grater instead. Mashing them into a crumbly consistency to easily mimic the action of a pastry cutter.Press the forks into your fat source and flour.Keep an eye on your progress as you work to ensure that you don't push yourself too hard. ![]() Keep in mind that you are aiming for little, whole chunks of flour-coated butter. You don't want to fully integrate the butter into the dry ingredients. Keep mixing and the butter will eventually separate on its own. It might be necessary for you to pause and remove the butter from your tool.
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