What is the secret of the good bark?
What is the secret of good bark? Most chefs who regularly produce cake crusts have their answers to this question. Some swear by shortening in the mixture, others after Sread. Some say that they sieve flour at first while others don't. Is there one best way to make cake peel? Except the method, not in reality.
To form a good cake, the chef should always make sure that each component and dishes are cold. Does it sound strange? Not really. The heat causes the fat in the pastry to bind with gluten in flour too fast, so the cake bark ends hard, not fine and scaly. So insert a bowl, a fork and pastries about 20 minutes before the bark. Also use ice water. Some people keep the flour in the fridge, but the chef can always measure it and put it in a bowl in the freezer. Hohee tablespoons of ice water. Breaking butter is always a good choice for cake. Mix the flour and salt together in a medium -sized bowl. Then use a cartridge blender to cutshortening until the mixture creates pieces of pea size.
Add about one tablespoon of water to the mixture and start working gently into the dough. Add the water tablespoon at the same time until the mixture almost cleans the side of the bowl. If more water is required than the original three tablespoons, add it one teaspoon at a time. Collect the dough into the ball.
If time allows, let the dough rest in the fridge at least one hour. Creating a dough of cakes at the beginning of the day and cooling for several hours or overnight is even better. This allows the fat to solidify again, so gluten does not develop so much when the cake bark is balanced.
on a floured plate, marble or floured wax paper, turn the dough and flatten it with your hands. Fly rolling pin and start rolling cake cortex to roughly round shape until there are about two inches (5 centimeters) larger than cakeyou pelvis. Carefully fold the dough into the neighborhood and place it in a cake pan with a cake bark point in the middle of the pan. Spread the cake peel and gently tap it and the sides of the pan. Trim the peel and flute with your fingers or fork, as needed.
Now comes another controversial question: to prevent or not? Again, it is often a question of personal preferences. In longer baking cracks, the crust is likely to bake. With shorter baking times, however, can be a good idea before baking the bark.
When pre -baking cake bark, the chef should cover the edges with aluminum foil, because it can burn the bark before baking, together with the main baking. The bark can be baked in a hot oven - about 425 ° F (218 ° C) for about 12 minutes or brown. Some cooks also swear using some kind of cake weight, such as beads or beans, during baking. It is said that this prevents the cake of cake from the pelvic sides.
6 The filling can be made while the dough is resting, by the way. The resulting delicious wheelsThe scaly bark is always behind the effort.