Find out what leads to shrinking samosa dough and how to prevent it for perfect shape.
1 Answer
Samosa dough shrinks during baking primarily due to gluten elasticity and the release of internal moisture, causing the dough to contract as it sets.
Detailed Explanation:
Samosa dough, like many pastry doughs, contains gluten. Gluten is a protein formed when flour is mixed with water, and it provides elasticity and structure to the dough. When the dough is stretched or shaped, the gluten strands are also stretched. During baking, the heat causes the gluten to relax and contract, pulling the dough back towards its original, smaller size. This is what leads to shrinkage.
Additionally, the baking process causes moisture within the dough to evaporate. As the water turns to steam and escapes, it reduces the overall volume of the dough. This loss of moisture further contributes to the shrinking effect. The combination of gluten contraction and moisture loss results in the samosa dough shrinking during baking.
Pro Tip:
To minimize shrinkage, allow the samosa dough to rest in the refrigerator for at least 30 minutes after shaping. This allows the gluten to relax, reducing its tendency to contract during baking.