The Mudcat Café TM
Thread #51174   Message #1354382
Posted By: The Fooles Troupe
11-Dec-04 - 08:23 PM
Thread Name: Origins: Short'nin' Bread
Subject: RE: Help: Shortnin' Bread
Flour when mixed with water tends to produce a sticky stringy dough that can be pulled. When fat is Incorporated, especially is the flour is well mixed with the fat before the liquid, 'shortens' the dough, resembling a lot of breadcrumbs.

Compare with a 'short temper'....

For puff pastry, you roll 'normal type dough' out into thin sheets - each separated by fat.

Keeping the fat well chilled before the high heat hits it makes the 'shortened' dough work well. Animal fat tends to more solidity at room temperature, vegetable fats tens to be more fluid, so animal fat will give better results, unless you have highly hydrogenated vegetable fats - in which case you are not getting any health benefits...