I thought it might be useful to collect updates in one place as they accumulate to make it easy to copy to our books or print out for them. If you know of any, feel free to post them hereóplease differentiate between ingredient and technique updaets. It seems like it might be a good idea to limit this thread to these updates, and put any questions about them in separate posts.
Flaky Cream Cheese Pie Crust (PPB p. 29)
Heavy cream is used instead of water (leave vinegar “as is”)—http://www.realbakingwithrose.com/2005/10/roses_favorite_flaky_tender_pi.html
Use latex gloves instead of the plastic bag method. “re the plastic bag, here’s a great tip: use latex gloves. the dough won’t stick to them and you have a lot more control. simply dump the dough onto the counter, or onto the silicone mat, and gather it together with your latex-gloved fingers. knead lightly or “fraiser” with the heel of your hand (smooch the dough forward about three times to help spread the butter and get the dough to hold together” (Rose’s comment in this post http://www.realbakingwithrose.com/2005/11/how_to_get_a_crisp_brown_botto.html)
- Helpful Notes from Julie
Rose intends for the cream cheese crust to keep the cider vinegar, donít omit it when substituting heavy cream for the water. Itís just that it isnít a straight substitution, you need more heavy cream than water. So to calculate the correct amount of heavy cream (for instance, if youíre making one of the quantities in the book that are not posted over on the recipe section), add up the water and vinegar to get the right amount. But the substitution is for the water only, not for the water and the vinegar.
I mix the cream and vinegar in a little bowl and pop it in the fridge just before I begin rolling the butter into flakes. Then itís easy to add at the end .
For less shrinking:
-Work cream cheese into flour well- goal is to try to coat the flour with cream cheese so it canít form too much gluten.
-Use flour with less protein- I like Wondra, but also used gold medalís bleached AP sometimes (it shrinks more than Wondra).
-Be sure to use the optional baking powder.
-Be sure to include the cider vinegar and use heavy cream instead of water.
-Donít overwork the dough or add too much liquid.
-Perhaps most important of all, donít overbake- even a little overbaking can lead to shrinking. Golden is better than russet.