The gluten strands in pie dough is given enough time to relax when chilled. Apart from chilling the ingredients and the dough after mixing, it’s important to also chill at intervals when rolling.
Chilling hardens the fat in the dough and helps the crust maintain its structure while it bakes. Chilling at intervals when rolling prevents tough crust. It will also prevent them from shrinking while baking
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Sussan Apeh.
Welcome Adventurous Baker to a simplified Baking and Confectionery blog! I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker. I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients! I also run detailed online training on ALL my signature treats that is accessible 24/7! Kindly subscribe to my blog and invite your friends as we continue this adventure! For sponsorship, collaborations, etc please send us an email via sussycakes@sussycakes.com.ng