Comments on: Raisin Butter Tart http://chowtimes.com/2006/05/03/raisin-butter-tart/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Sun, 21 Mar 2010 06:35:28 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: Suanne http://chowtimes.com/2006/05/03/raisin-butter-tart/comment-page-1/#comment-2478 Suanne Wed, 16 May 2007 14:03:13 +0000 http://chowtimes.26miler.com/2006/05/03/raisin-butter-tart/#comment-2478 Hi Delia, The differences in textures of many pastries has to do with the type of fats and how it's introduced. Fats contribute to the tenderness and especially flakiness of pastry. Pure fats, such as shortening and lard, produce to flakier pastry than those that contain water such as butter. Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe. Some bakers use both butter and shortening to capture the best qualities of each. For best result, keep everything cold, the fats, the liquid, and preferably a cold counter top to roll out the pastry dough. Hi Delia,

The differences in textures of many pastries has to do with the type of fats and how it’s introduced. Fats contribute to the tenderness and especially flakiness of pastry. Pure fats, such as shortening and lard, produce to flakier pastry than those that contain water such as butter. Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe. Some bakers use both butter and shortening to capture the best qualities of each.

For best result, keep everything cold, the fats, the liquid, and preferably a cold counter top to roll out the pastry dough.

]]> By: Delia http://chowtimes.com/2006/05/03/raisin-butter-tart/comment-page-1/#comment-2477 Delia Tue, 15 May 2007 21:16:33 +0000 http://chowtimes.26miler.com/2006/05/03/raisin-butter-tart/#comment-2477 Suanne, Is there any substitute for shortening? Can we use butter instead for this pastry? I thought of making siew pau like what u made. thanks! Suanne,
Is there any substitute for shortening? Can we use butter instead for this pastry? I thought of making siew pau like what u made. thanks!

]]> By: Jessica http://chowtimes.com/2006/05/03/raisin-butter-tart/comment-page-1/#comment-2476 Jessica Sat, 03 Feb 2007 07:51:05 +0000 http://chowtimes.26miler.com/2006/05/03/raisin-butter-tart/#comment-2476 OMG, this recepie is the best thankz OMG, this recepie is the best

thankz

]]> By: Suanne http://chowtimes.com/2006/05/03/raisin-butter-tart/comment-page-1/#comment-2475 Suanne Tue, 28 Nov 2006 11:03:41 +0000 http://chowtimes.26miler.com/2006/05/03/raisin-butter-tart/#comment-2475 Hi Diane, its ok for the filling to be runny before baking. The filling will firm up after baking. Hi Diane, its ok for the filling to be runny before baking. The filling will firm up after baking.

]]> By: Diane http://chowtimes.com/2006/05/03/raisin-butter-tart/comment-page-1/#comment-2474 Diane Tue, 28 Nov 2006 08:48:53 +0000 http://chowtimes.26miler.com/2006/05/03/raisin-butter-tart/#comment-2474 How to make butter tart filling thick??? How to make butter tart filling thick???

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