Learn what leads to shrinkage in kachori dough during baking and how to prevent it.
1 Answer
Kachori dough shrinks during baking primarily due to gluten development and elasticity in the dough, combined with insufficient resting time, causing it to retract to its original shape when heated.
Detailed Explanation:
Kachori dough, like any pastry dough, contains gluten. Gluten is formed when wheat flour is mixed with water, creating an elastic network. When the dough is worked excessively, the gluten becomes overly developed, making it very elastic and prone to shrinking. During baking, the heat causes the gluten strands to contract, pulling the dough inwards and resulting in shrinkage. Insufficient resting time after shaping the kachoris also contributes to this problem. Resting allows the gluten to relax, reducing its elasticity and minimizing shrinkage during baking. If the dough is not rested adequately, the gluten remains tense and will snap back to its original form when heated. Furthermore, the type of fat used and its distribution within the dough also plays a role. If the fat is not properly incorporated, it can lead to uneven gluten development and increased shrinkage.
Pro Tip:
Always rest your kachori dough for at least 30 minutes after kneading and again after shaping. This allows the gluten to relax, significantly reducing shrinkage during baking and resulting in a more evenly shaped and textured kachori.