SC - Payne Puff
Decker, Terry D.
TerryD at Health.State.OK.US
Wed Mar 4 09:33:37 PST 1998
Bear's educational errors time. Being curious and in one of my baking fits,
I produced an egg and flour dough last night.
I mixed two eggs into one heaping cup of cake flour, stirred the mix until
it became crumbs, then worked the dough by hand until it balled properly.
I rolled out a pie shell on a lightly floured surface. Too lightly floured.
The dough is stickier than I expected.
The pie shell was pre-baked at 400 degrees F for about 12 minutes. The pie
shell really needed pie beans to keep it from buckling. I also think that
reduced heat and an extended time might improve the quality of the crust.
I used the pie shell to bake a cream custard tart. The dough in contact
with the liquid became rubbery. The exposed crust assumed some of the
characteristics of hardtack. The end product wasn't bad, but I think it can
be made better.
Using the left over dough and a frying pan with olive oil, I turned out some
small Cruste Rolles.
The rolle needs to be fried until the dough turns golden brown. The texture
and taste are similar to a water cracker. The flavor and texture would have
been better had I fried the rolles in lard. I think they would have been
best fried in bacon drippings.
So, what did I learn?
The dough needs salt. The cream custard tart would taste better with
cinnamon and nutmeg added. I want to try this dough using three egg yolks
and a little water for the liquor. The soft flour does make a difference in
the texture of the dough.
Some questions I need to answer:
How does the dough act with a meat filling when baked, boiled, or fried?
Would a soft, whole wheat flour improve the dough? Would dressing the dough
with oil have a beneficial effect?
Ah well, that is for another time.
Bear
PS. I was making bread while I experimented. I let it go through the
second rise overnight in the refrigerator and baked it from a cold oven this
morning for my petit de june. I'm of the opinion it was slightly
underbaked, but my co-workers haven't noticed, so I won't argue with
success.
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