Why is the dough of the quiche i made shrinks after i baked it in the oven?!


Question:

Why is the dough of the quiche i made shrinks after i baked it in the oven?

recipe calls for 1 1/2 cup flour, 1/2cup butter, salt & cold water. i used a food processor to make the dough, chilled it before i rolled it.


Answers:

Shrinkage of shortcrust pastry occurs for a number of reasons.

!. The pastry wasn't chilled properly prior to baking.
2.There was too much liquid added at the point of gathering the pastry.
3. The oven was not hot enough.
4. The pastry was stretched while the tin or ring was being lined.

Of these, the first three are the most commonly occuring mistakes. You'll have to go back in your mind through your working method to check for each element and adjust accordingly where necessary. (More than one can apply at once!)

With regard to oven temperature, it is tied to the specific composition of the pastry you've made in particular. The shorter the pastry, the narrower the margin between too cool and too hot becomes. The common range for this type of pastry is 325°-375°F / 170°-190°C. Rather than changing the overall cooking temperature, it can pay to pre-heat your oven to 400°F / 200°C and then kick the temperature down to the desired final cooking temperature, 5 mins prior to baking. This can cut the angle of the pastry having a sluggish start to baking in the first stages, the very thing that contributes to shrinkage.




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