However well pastry is made, success will not be attained unless the oven is rightly heated. The very lightest crusts will often be totally spoiled in the baking because this important point is not attended to. If the oven is not very hot, the fat will melt and run out of the pastry before the starch grains in the flour burst; consequently, they cannot afterwards expand, however hot the oven may be made; and in this way the paste will become heavy. Take great care, therefore, that the oven is very hot when the paste is put into it.
Watch the paste carefully that it does not take too dark a colour. When it is well thrown up and nearly cooked, it may be removed to a more moderately heated part of the oven if it should appear to be browning too quickly.
Ovens in which the heat comes from the bottom are decidedly the best for either cakes or pastry; but no one should expect to bake well in an oven they do not thoroughly understand. There is so much difference in ovens, that the hottest part of one may be the coolest in another. To bake well requires practice and experience, and no one should be discouraged by a few failures.
Puff Paste.
- Ingredients—Equal quantities of Vienna flour and butter.
- A few drops of lemon juice.
- Enough water to mix the flour into a nice lithe dough.
Method.—Rub the flour through a wire sieve.
Make a well in the middle, and squeeze in a few drops of lemon juice.
Mix very gradually with very cold water, taking care that the dough is not too stiff.
Then knead and work well about until quite smooth.