Pastry, Without Butter
Ingredients
Directions
Prepare the dough
Mix the flour and baking powder in a bowl.
Combine the salad oil with cold water and stir until you achieve a proper consistency for rolling.
Shape and bake
Fold the dough over.
Roll it out 2 or 3 times.
Place the rolled dough on a baking tin.
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 dough once combined with liquid.
- Baking powder
- Releases gas that helps the pastry rise and become lighter.
- Salad oil
- Replaces butter as the fat, adding tenderness and moisture to the pastry.
The step that matters
Bake immediately. Baking powder starts releasing gas as soon as it is mixed with liquid, so waiting lets it lose lift and the pastry may turn out flatter and denser.
“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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