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 here?please 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, don?t omit it when substituting heavy cream for the water. It?s just that it isn?t a straight substitution, you need more heavy cream than water. So to calculate the correct amount of heavy cream (for instance, if you?re 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 it?s 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 can?t form too much gluten.
-Use flour with less protein- I like Wondra, but also used gold medal?s 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.
-Don?t overwork the dough or add too much liquid.
-Perhaps most important of all, don?t overbake- even a little overbaking can lead to shrinking. Golden is better than russet.