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Rolling Pastry

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giveup | 17:24 Tue 06th Dec 2011 | Food & Drink
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When I was at school (hundreds of years ago) we were always taught to roll pastry in one direction only,and not to roll it backwards and forwards. I have always done this but have noticed on many of the cookery programmes I watch that no-one else seems to do this. I just wondered what other people do,and was anyone else taught this.
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Yep, I was taught that way too.
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And do you still do it?
I too was taught to roll pastry like that, and still do. Something with the stretching of the gluten and flour I think so that it did not shrink too much when cooked.
I was taught that way too, still do it that way today, my pastry is still really light and crisp!....and so it does help..............
and another thing - always use plain flour for pastry, use as little liquid as possible, and handle as little as possible. Just the way I was taught !
Yes, taught to roll in one direction and turn the pastry
Cool hands and always roll in one direction was what I was taught....not at school but by my mother.
Keep your hands cool when making pastry, and turn the pastry when rolling it. I use self-raising flour for most pastry.
modern flours seem to cope with slightly less careful treatment I use plain flour but also mix in an egg to my mix which improves the handling

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