There may be several reasons why Karaköy pastry is hard:
material temperature: In order for the dough to be soft, the ingredients (especially eggs, yoghurt, butter/margarine) must be at room temperature.
Amount of flour: Adding too much flour to the dough may cause the pastry to become hard.
Kneading time: Over-kneading the dough may cause the gluten to harden.
Cooking time: Overcooking the pastry in the oven will cause it to dry out.
Use of plain oil: The hardness of the pastry can also be affected by the type of oil used; Using clarified butter (the part of butter that is free of water and residue) instead of margarine can make the pastry more crispy.
“Why is Karaköy Pastry hard?” için 1 yorum