Why is there a need for relaxing pastry before baking
Posted: 26 August 2013 08:44 AM   [ Ignore ]
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I have come across many recipe which need to do this,Why?

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Posted: 26 August 2013 01:38 PM   [ Ignore ]   [ # 1 ]
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Hi, Jiaxum!

Welcome!

There are far more advanced pastry people here than I, but I’ll take a stab at this.  When you first mix the dough, and you sometimes knead it, etc., it’s all sort of forced into submission.  When you give it time to relax, it, literally, relaxes. Its moisture gets to distribute evenly and its elasticity develops.  This lets you shape/roll it without tearing it, and it lets it rise (if necessary) evenly. 

I hope that’s helpful!!

—ak

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Posted: 26 August 2013 09:48 PM   [ Ignore ]   [ # 2 ]
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In addition to Anne’s points, it also helps prevents the pastry from shrinking too much when it bakes.

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