Hot water pastry is a very popular dough in traditional baking, characterized by its soft texture and easy handling. Its origin dates back to European cuisine, where a special technique with hot water was used to integrate the fat into the flour, thus achieving a more homogeneous and manageable dough. In different Latin American countries, it goes by different names; for example, in Mexico it is commonly known as "masa de agua caliente," while in Argentina and Chile it may be found under the term "masa bomba" or simply "pastry dough." This recipe has been adapted and preserved in home cooking due to its versatility for preparing both sweet and savory pies, making it an indispensable basic for those who enjoy baking.
Hot water cake for baking
How to prepare hot water pastry for baking
To prepare this delicious dough, we must first beat the shortening with a fork in a quarter cup of boiling water. This step is fundamental to ensure the fat integrates perfectly with the hot water.
Then, we mix and sift the flour, salt, and baking powder, making sure to remove any lumps and facilitate a uniform mixture.
We add the dry mixture to the shortening slowly, incorporating it little by little to achieve an even mix.
Mix well until a consistent and homogeneous dough forms.
Finally, form a ball with the dough and refrigerate it until it is ready to use, which will make it easier to handle and prevent it from sticking.
This recipe yields one pastry base, ideal for any sweet or savory preparation you wish to make.
Ingredients (5)
- Shortening
- Flour
- Salt
- Baking powder
- Boiling water
Instructions (8 steps)
- 1 Beat the shortening with a fork in 1/4 cup of boiling water
- 2 Mix and sift the flour
- 3 salt
- 4 and baking powder
- 5 Add the mixture to the shortening slowly
- 6 Mix well
- 7 Form a ball and refrigerate until ready to use
- 8 Yields = 1 pie crust
Nutritional Information
Calories:
1588 kcal
Protein:
0g
Carbohydrates:
129g
Fat:
160g
Azúcar:
0g
Sodio:
38mg