Buttery Pie Dough > 자유게시판

For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than 1/2 inch, and toss with flour mixture to interrupt up the items. Along with your fingertips, smash each cube flat-that's it! No rubbing or cutting. Stir in water, then knead dough against sides of the bowl until it comes collectively in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly earlier than rolling and folding (see note). Make the Layers: On a generously floured work floor, roll dough right into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then shut the newly formed packet like a guide. Fold in half once extra, comfortable grip shears bringing the quick sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be someplace between sixty five and 70°F (18 and 21°C); if not, refrigerate briefly earlier than proceeding (see note).

For Single-Crusted Pies: Using as much flour as needed, roll one piece right into a 14-inch circle; this size allows ample room to line pie plate, with enough overhang to form a generous border. At smaller sizes, dough will fall short, making it troublesome to shape edges, and thicker dough is not going to crisp as meant. Transfer to 9-inch pie plate; dough needs to be easy to handle, and will not require any special procedures to maneuver. Dust off excess flour with a pastry brush, using it to nestle dough into corners of pan. With scissors or kitchen shears, trim edge in order that it overhangs by 1 1/four inches. Fold overhang over itself to create thick border that sits on prime edge of pie plate, not under. Crimp or form crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at the very least 2 hours and up to overnight. Use as directed in your favorite recipe. For a Double-Crusted Pie: Using as much flour as needed, roll one piece into a 14-inch circle; this size allows ample room to line pie plate, with sufficient overhang to kind a generous border.

At smaller sizes, dough will fall quick, making it tough to shape edges, and thicker dough will not crisp as supposed. Transfer to 9-inch pie plate; dough ought to be simple to handle, and won't require any special procedures to move. Dust off excess flour with a pastry brush, using it to nestle dough into corners of pan. With scissors or kitchen comfortable grip shears, trim edge so that it overhangs by 1 1/4 inches. For stable high crust, roll remaining dough as earlier than; for lattice-prime pie, roll into a 9- by 15-inch rectangle instead. Transfer to a baking sheet or parchment-lined chopping board. Wrap each portions in plastic and refrigerate not less than 2 hours and as much as in a single day. Use as directed in your favourite recipe; after filling pie and sealing crusts together, refrigerate half-hour before baking. For a Blind-Baked Pie: Adjust oven rack to lower-center place and preheat to 350°F (180°C). Line pie shell that has been chilled for at the least 2 hours (as outlined in Step 3) with large sheet of aluminum foil, pressing so it conforms to curves of plate. Fill to brim with sugar, transfer to a half sheet pan, and bake till absolutely set and golden across the edges, 60 to 75 minutes. Fold lengthy sides of foil toward middle, collect brief sides, and use each palms to rigorously switch sugar to heat-safe bowl. Let sugar cool to room temperature. If wanted, continue baking crust a few minutes more to brown alongside the bottom.

Viscosity is a measure of a fluid's price-dependent resistance to a change in form or to movement of its neighboring portions relative to each other. For liquids, it corresponds to the informal concept of thickness; for instance, syrup has a better viscosity than water. Viscosity is outlined scientifically as a drive multiplied by a time divided by an area. Thus its SI items are newton-seconds per metre squared, or pascal-seconds. Viscosity quantifies the internal frictional drive between adjacent layers of fluid that are in relative movement. For instance, when a viscous fluid is pressured through a tube, it flows more rapidly near the tube's middle line than near its partitions. Experiments show that some stress (equivalent to a strain distinction between the 2 ends of the tube) is needed to maintain the stream. It is because a force is required to beat the friction between the layers of the fluid that are in relative movement. For a tube with a continuing charge of flow, the power of the compensating drive is proportional to the fluid's viscosity.

Basically, viscosity is dependent upon a fluid's state, reminiscent of its temperature, strain, and fee of deformation. However, the dependence on a few of these properties is negligible in certain circumstances. For instance, the viscosity of a Newtonian fluid doesn't vary significantly with the rate of deformation. Zero viscosity (no resistance to shear stress) is observed only at very low temperatures in superfluids; otherwise, the second regulation of thermodynamics requires all fluids to have positive viscosity. A fluid that has zero viscosity (non-viscous) is known as preferrred or inviscid. For non-Newtonian fluids' viscosity, there are pseudoplastic, plastic, and dilatant flows which might be time-unbiased, and there are thixotropic and rheopectic flows which might be time-dependent. The word "viscosity" is derived from the Latin viscum ("mistletoe"). Viscum also referred to a viscous glue derived from mistletoe berries. In materials science and engineering, there is usually interest in understanding the forces or stresses concerned in the deformation of a fabric.