Find out why samosa dough contracts and how to prevent it during cooking.
1 Answer
Samosa dough shrinks during baking primarily due to gluten elasticity and the release of internal moisture, causing the dough to contract.
Detailed Explanation:
Samosa dough, like many pastry doughs, contains gluten. Gluten is a protein formed when flour is mixed with water. It provides elasticity and structure to the dough. When the dough is rolled out and shaped, the gluten strands are stretched. During baking, the heat causes these stretched gluten strands to relax and contract, pulling the dough inwards and causing it to shrink.
Additionally, the moisture within the dough evaporates during baking. As the water turns to steam and escapes, it reduces the overall volume of the dough. This loss of moisture contributes to the shrinkage. The combination of gluten contraction and moisture loss results in the samosa dough shrinking and potentially distorting its shape. Using too much water in the dough can exacerbate this issue.
Pro Tip:
Allow the samosa dough to rest for at least 30 minutes after kneading and before shaping. This allows the gluten to relax, reducing its elasticity and minimizing shrinkage during baking.