Dough is "Cracking Up"

Joined May 21, 2011

Working on a Pot Pie project, having issues with raw dough cracking when i freeze does anyone have any thoughts on this. Using a Palm Shortning (non trans fat). Maybe my ratio of shortning to flour is wrong?

Have a great day and keep cooking.
Joined Jul 28, 2001
How you doin?

Look close to see of the surface is cracking with the plates overlapping.

Or is the outermost crust expanding and the plates are pulling away.

Lot of times the dough cracks and the crust moves on top of each other.

This is usually memory,  or to hard a flour.

 If it expanding, to short rest. fat etc


does any of that make sense?

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