10 Minute Pastry Dough | Traci Siegel | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

8 Lessons (14m)
    • 1. Introduction

      0:50
    • 2. Ingredients

      0:36
    • 3. Recommended Dietary Substitutions

      1:07
    • 4. Kitchen Smallwares

      0:36
    • 5. 2 Ways to Measure Flour

      1:47
    • 6. Cutting in The Butter

      4:11
    • 7. Making Your Dough

      4:29
    • 8. Closing

      0:35
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About This Class

In this class I'll teach you my go-to 10-Minute Pastry Dough recipe. You'll learn how easy it is to make this dough with no baking experience required!  And, the endless uses for this dough for sweet galettes, savory galettes, pot pies and more. This class is part of my Sweet & Savory Baking Series.  

I want my recipes to be enjoyed by everyone.  My Common Table Cooking approach always provides substitutions for dietary needs.

Let's get baking!

Meet Your Teacher

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Traci Siegel

Personal Chef & Cooking Teacher

Teacher

Chef Traci is based in Berkeley California. She is a health supportive chef for professional athletes & entertainers, cooking teacher and co-founder of Chefs for The People—a non-profit program to feed people in need working with community partners. You can get a sneak peak of what Chef Traci is up to in the kitchen on Instagram @cookwithcheftraci.

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Transcripts

1. Introduction: I'm Chef Tracy and welcome to my kitchen today. I'm excited to share with you my ten minute pastry dough recipe. This is my go-to recipe for sweet collects, like Apple collects savory GALEX, also of course for pi, but also through savory pies like chicken caught pie. Before we get into the recipe, I just wanted to tell you a little bit about myself. I am based in Berkeley, California. I am a health support, a chef for professional athletes as well as for entertainers. At night, also teach team-building classes for company teams. But I'd also like to say for personal team, so for family or for friends. So with that, let's get baking. 2. Ingredients: As a professional chef, I take a meson cross approach to my cooking and my baking. Mix them pluses, the French term, that means everything in its place, which means that you have everything you need before cooking or baking. So we are going to talk about the ingredients that you need. You only need four ingredients for this pastry dough. Flower, seesaw, cold butter. So make sure that you keep the butter in your refrigerator until we need it, as well as ice cold water. 3. Recommended Dietary Substitutions: I'd like to take a very inclusive approach to my baking and cooking. And so I wanted to provide you with recommended substitutions if you're following a vegan or a gluten-free diet so that you can still have a delicious 10-minute pastry dough. If you're following a vegan diet, all you need to substitute is the butter. And I want to recommend to you particular products that I think are some of the best on the market. My absolute favorite is Miyako, organic vegan butter. It's actually a cultured, the inhibitor and the taste is delicious, almost like butter. The other option is Earth Balance vegan battery sticks. If you follow a gluten-free diet, I really like gluten free flours. There are one-to-one substitution for regular flour. To do that, I would recommend our Bob's one for one gluten baking free flower. The other one is came authors. Gluten-free all purpose flour or, and you can't go wrong with either. 4. Kitchen Smallwares: As part of a meson class approach to cooking and baking. You also wanna make sure you have your kitchen smokers ready to go. So for this paste are DO, you'll want a medium bowl, measuring cups and measuring spins, cutting board, spoon and knife. There are some optional ingredients. If you want to weigh your flower, you'll want to kitchen scale, but not necessary. And to cut your butter into the flower, you can use a fork, but if you'd like, you can also use a pastry cutter or a greater 5. 2 Ways to Measure Flour: Now that we've gotten out our ingredients and we have our kitchen small, where's we're ready to make our pastry dough. The first thing that we wanna do is we want to measure the flower. And we have two different ways that we can measure the flower. The first is what I called a spoon method, which is really the simplest method. We can also weigh the flower. I'm going to start with the spoon. Nothing that is really accessible to everyone because you don't require a kitchen scale for that. We're going to need a cup and a third of flour. And what I'm gonna do is simply use a spoon to measure the flour into, put it into the measuring part. The reason I am not taking my measuring cup and putting it into my bad or container. A flower is that you will measure out too much flour and your pastry dough can be dry. By doing this, we are ensuring that we get the amount of flour that we need. As you'll see, I'm not patting down the flower with the spoon, I am just putting it in. And then when I've gotten to the top of the cup, I'm gonna go ahead and put it in my, the impulse. Then I want to measure out about a third of a cup and emitted just take the same approach. You're going to spoon the flower. Now. Spoon Lowery For All baking that I do, not just this paste. And I find that I always have wonderful fluffy baked goods that are not too dry. Now, if you do have a kitchen scale, and we'd like to use that for the flower. The 1 third cup of flour is 16 ounces. If you weigh that flour on your kitchen scale. 6. Cutting in The Butter: Okay, now we wanted to add in the salt in our butter. So I've just taken a half a cup of unsalted butter out in my refrigerator. Before I add that, uh, once you to add a half a teaspoon of salt into your flour and mixed around. And I've already done some here. So now we're gonna go ahead and put the buttery. So I'm gonna take my half a cup of butter, which is eight tablespoons in. I'm going to cut the butter into about eight pieces, 78 piece. It doesn't need to be exact. It's just so we can have smaller pieces of butter that we are going to work into our flower. So I'm gonna go ahead and cut that up. Alright. And then I'm going to basically take a fork. You're going to take each piece and I'm going to push it in to my flower. All right? And I'm going to add a tablespoon of i tablespoon, raking, that's flower. Breaking the butter into the flour. It's not going to be even pizzas were just trying to get at annexed in reason. It is so important to use cold butter is that when the dough is, the water in button will evaporate. And that's what we create, air pockets in the dough and that's how we get that really flaky crust. So this is a case where you do need to be patient as you are putting this, cutting this butter into your flower. Now I talked about the fact that you could have two optional pieces of kitchen small, where one was a pastry cutter and the other was a greater. Those are two other ways that you can cut them into the flower. You can use a pastry cutter. The other thing that you can do is use a halfway up and butter. And you can just use your greater in great the butter in to the flower. But as I said before, I don't expect you to necessarily have additional kitchen equipment in, so I'd just like to make sure that I have a recipe that is accessible to everybody, which is why I am just using a basic for. And I use the back of the fork to basically push the, cut the butter into the dough. As you'll see here, I definitely have some smaller, some larger pieces. At the very end of this, I will go ahead and with my faders with clean hands, we'll just break apart any larger pieces. Now you could just want to make sure that you are really working this sin and not taking a break from cutting in the butter because we wanted to make sure that the butter remains cold. So you just want to make sure that you kinda work this in into here. But also while trying to keep the butter coal, SO just cut them. What am maintain your focus on the task at hand. I have got one piece of butter that I'm going to cut it here. Definitely if you're using your fork is a wonderful little upper arm exercise here as you are about her in I think I've got that in. And then what I'm gonna do just because I dc, there's some pieces that are just a little bit bigger than others. I'm going to use my finger tips and I'm just going to break apart some larger pieces. Now, if you find that the butter is starting to feel warm, a one xi to stop, because as I said, we're going to have different size pieces of butters you set here. I just wanted to make sure that I don't have any super large pieces. That is how easy it is to cut your butter into your flower. 7. Making Your Dough: Our final step is to add our ice cold water into the pastry dough. And the reason we went ice cold water, just like we went cold butter, is that we want to make sure that the button stays cool. Now, I will tell you, depending on where you live and what the climate is, an even what the temperature is that particular day, that amount of ice water you're going to use could vary anywhere from six to nine tablespoons. And what I want you to focus on is the outcome. You're trying to have a o that is both smooth and just a little bit tacky in, so it will vary. Water, you need to do that. Now if you're using gluten-free flour, actually, I have found the same amount of water to make your pastry down. So you do need to be a, work at a good pace, but you do want to put the water in a tablespoon at a time. Is that does give you control in terms of the Joe coming together. So I'm gonna do that. I'm just going to put in a tablespoon at a time and the dough will start to start for me after I kinda probably put it in the fourth tables bent. So I'm gonna start mixing the surround. Alright, pushing that down into the dough. Right here, it's my third tablespoon and the mix that in. So it's always good to be gradual when you're adding in making pastry dough. Go ahead and add my fourth one. It will probably theater than using the back of the fork. And you started to have some of it a forming together here, OK. Hey, this is five. Okay. And I have found for some reason, I tend to need more water when the weather is older. So as you can see here, it's starting to form. Alright. One more here. When I see that the dough is almost form, then I'm going to use my hand, just like I did with the butter. And I am going to try and to form it together. But what I am looking for, they just don't want a lot of small pieces here that are dry, so I do still see some here. So let me put in here, believe that if my sixth tablespoon, an extra rabbit, look, it's already starting to kinda come together in the form. Alright. And I have a feeling today I'm probably going to end up with a tablespoon, just that half a cup. All right. Yeah. And to get the little pieces here at the bottom. And I think that a duet before we form this together. Alright, so I'm gonna go ahead and add one more tablespoon here. But just like the butter wanted, just stay focused on this task in have your dope come together. Try not to get sidetracked because we want to keep that butter cool. Okay, so now what I'm gonna do, I always do like to see as long as your hands are clean there sometimes one of your best utensils. So I'm gonna go ahead and I'm going to try to form this, this dough with my hand most off here. Great. In a rural this, now a good test here is its mood when I leave my ideals tacky, but it is not sticky to my hand. So good test is a sort of dough ball. An alternating your hands of it doesn't really stick. But its mood, you're good. So now what I'm gonna do is take some plastic wrap. And I'm going to wrap up this Joe. You're going to want to show your dough for 30 minutes before you use it. If you want to use it at another time, this dough freezes beautifully. So you can just go ahead and take this dough, put it in the freezer when you want to use it, go ahead and defrost it in the refrigerator overnight. And now you've got your ten minute piece, three down. 8. Closing: It's been wonderful to spend time with you in the kitchen today. And hopefully you see how easy it is to make a 10-minute pastry dough that will allow you to bake so many different things. I would love to see your Culinary Creations. So please post your project, leave a review and ask me any questions you might have. Also encourage you to check up other classes on skill share that are part of my sweet and savory baking series, Happy baking.