Dough is "Cracking Up"

Discussion in 'Pastries & Baking' started by just cooking, May 21, 2011.

  1. just cooking

    just cooking

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    Hello,

    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.
     
  2. panini

    panini

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    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

    pan

    does any of that make sense?