What is short dough?

Short dough, also known as pastry dough, is a basic dough used in baking that's known for its flaky, tender texture. It's a simple dough made primarily from flour, fat (like butter or shortening), and a liquid (usually water or milk).

Here's what makes it "short":

* High Fat Content: Short dough uses a higher proportion of fat compared to other doughs. This fat creates layers within the dough, which leads to its flakiness.

* Cold Ingredients: The fat in short dough is kept cold, usually by chilling the dough after mixing. This helps to prevent the gluten from developing too much, which would result in a tough, chewy texture.

Uses for Short Dough:

Short dough is incredibly versatile and forms the base for many popular baked goods, including:

* Pastries: Pies, tarts, turnovers, and other pastries.

* Cookies: Some cookies, especially those with a buttery, crumbly texture.

* Croissants: These are a layered pastry made with a special type of short dough.

* Biscuits: Biscuits can be made with a variation of short dough.

Making Short Dough:

1. Cut the Fat: The fat is usually cut into the flour using a pastry cutter or two knives. This creates small pieces of fat that will separate the dough layers.

2. Combine with Liquid: The liquid is gradually added to the flour and fat mixture, forming a dough.

3. Chill: The dough is chilled for at least 30 minutes before rolling and using.

Tips for Making Short Dough:

* Use Cold Ingredients: This is crucial for a flaky texture.

* Don't Overwork the Dough: Overworking the dough will develop the gluten, making it tough.

* Chill the Dough: Chilling the dough allows the fat to solidify, which helps to prevent melting and shrinking during baking.

By understanding the basics of short dough, you can create a wide variety of delicious and flaky baked goods.