Self-made fatty dough separates in refrigerator, how to prevent
I'm not sure if this dough has a specific name in English, it consists of 3 parts (by weight) flour, 1 part fat (mix until it consists of small crumbs) and 1 part water (+salt, mix until it's smooth). Used either to wrap around some filling, or as the bottom below the filling. I'm using liquid plant fat (sunflower) for the fat. Recently I tried making a double portion and keeping half in the refrigerator to use later.
But the dough partly separated, i.e. some of the fat ran out.
Where I live this type of dough is readily available in stores and I've never had the separating problem with store bought one.
But the store bought ones usually use butter or hardened plant fats. Apart from using such less healthy and/or non-vegan fats, is there something else I can do to prevent separation?
I would like to emphasize that I'm after some small change or trick to solve my problem, not another kind of dough. No, I'm not preparing it wrong. When used fresh, it's just fine, i.e. the way I want it to be.
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I have had this problem before too, and the only solution I have encountered is to freeze the dough you want to store, this requires a bit more planning as you will want the dough to thaw completely before you use it. The best way I have found to thaw the dough is covered on the counter or placed somewhere it can rest without being touched or moved much. I hope this helps and you solve your problem:-)
What you are describing is known as pastry crust, and it has to be made with solid fats. It really only works with solid fats, not with oil, and not only because of the separation - to bake it properly, you need pockets of solid fat enclosed by fat-and-flour layers and water-flour layers, that is, you need a very special partial mixture which is impossible to achieve with liquid fats. So sorry, but there is no way around it, you need to work with solid fat.
You don't add water to fatty dough. Use flour and oil in 2:1 ratio. Don't forget the water dough as the second component. The pastry will still not puff as much as a regular butter puff pastry, but the flakiness is still unmistakable.
This kind of pastry consists of a water dough and an oil dough, two parts. It is commonly used by the Chinese in their traditional pastry baking. The water dough comprises flour, water and a little oil. The oil dough comprises flour and oil and perhaps baking powder, but absolutely no water.
Here is an example:https://www.cookstr.com/recipes/chinese-puff-pastry.
Another one: www.recipies.50webs.com/Tao%20Sar%20Piah.htm
The method: www.recipies.50webs.com/Huaiyang%20chinese%20pastry%20.htm
I like to use this recipe for health reasons because I can use canola or olive oil.
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