Pastry Without Butter
Ingredients
Directions
Mix the flour and baking powder in a bowl.
Add the salad oil to cold water and stir until you achieve a paste of proper consistency for rolling.
Fold the paste over and roll it out 2 or 3 times.
Place the rolled pastry on a baking tin and bake immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the main structure of the pastry once mixed with liquid and rolled.
- Baking powder
- Releases gas when moistened and heated, helping the pastry rise and lighten.
- Salad oil
- Coats flour particles to add fat, tenderness and a short, crumbly texture.
The step that matters
Place the rolled pastry on a baking tin and bake immediately.. Baking powder starts releasing gas as soon as it becomes wet. Delaying the bake lets that gas escape before the heat sets the structure, so the pastry rises less.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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