I have heard that this will create a more tender end product.
1
-
What pastry dough, there are several types? What are you making from it? And more tender compared to what, no egg whatsoever, or raw egg, or something else?– rumtscho ♦Jul 2 '16 at 16:22
Add a comment
|
I have seen some blogs (without any references) that some old European recipes utilise hard boiled eggs, for Cakes & Sablé. It is mentioned that it is used to reduce the gluten binding together too much. I would guess it works similarly to gnocchi, the quantity of mashed potato mixed in the flour reduces the gluten leaving a soft pillowy texture.
-
Interesting! If you can point out which blogs, or which recipes, that would be helpful - even if the blogs themselves don't give the original references.– MeghaJul 3 '16 at 7:10
-
1Here is a recipe from the great Pierre Herme. The blogger describes a texture which is not like shortbread, but that has a delightfully crumbly snap. atkokken.com/2011/06/06/…– ShaiJul 5 '16 at 12:03