Since the first opening in 2004, the baker from Sydney, Bourke Street Bakery, has earned his name both in Australia and internationally with his iconic meat pie and pastries.
And now co-founders Paul Allam and David McGuinness have unveiled how they make their signature steak – and their tips for making them taste great every time.
Share the recipe with Gourmet travelers, the duo said they are starting to prepare their pies three days in advance, they always cook in metal trays and are sure that they are slowly cooking the meat slowly.
Bourke Street Bakery has shared the secrets to make their trademark culinary creations
Leave the filling in the fridge overnight
& # 39; Chill your beef cheek. This allows the filling to cool & thicken at night, & # 39; said the entrepreneurial duo.
The method of Paul and David is well used in the baking industry, because it also allows the flavors to develop.
A slow cook is also important because the meat does not get tough.
They said one of the most important parts of making a great meat pie was to ensure that the meat mixture was kept in the fridge overnight to let the flavors come out
Add acid to the dough
& # 39; Adding vinegar to the pastries will prevent the development of gluten, resulting in a shorter, more tender pastry & # 39 ;, they said.
This strategy is also a standard practice for experienced bakers, as vinegar reacts with baking powder to make cookies rise.
In cakes, it helps to keep the crust flaky rather than the bulky texture associated with gluten content.
Cool the dough and dust all the excess flour
The couple never advises to work with a hot pastry because it loses its shape and shrinks when you knead and manipulate it.
Some bakers also like to keep their hands cool to make sure they don't heat up the dough too much and use freezer blocks to keep them as cold as possible.
David and Paul also recommend keeping the pastry free of any extra flour.
& # 39; Make sure you wipe off excess flour while rolling and folding, otherwise it will strengthen the dough, & # 39; they said.
The proof is in the pastries: & # 39; Adding vinegar to the pastries prevents gluten from developing, resulting in a shorter, more tender pastry &, they said.
Let the dough rest for a while
& # 39; Do not short the rest periods; the equal consistency of the base and the butter results in even layers and nice flaky pastries, & they said.
The method is also advised by Matt Chestnut, Matthew's judge, who said the process lets the gluten relax.
The process also ensures that the bread retains its shape in the oven.
Shortcrust pastry is best for the base, while puff pastry works for the lid
The Bourke Street Bakery duo says that a crumb dough on the base means that the cake is easier to handle.
It also means that there will be fewer cakes compared to the filling when the baking tin comes out of the oven.
They say that the top should be made of puff pastry, while it comes easier in the oven because of its lightweight character.
The Bourke Street Bakery duo says that a crumb dough on the base means that the cake is easier to handle
Metal cake tins give the best baking
The couple say that metal cake tins create a sharp base, although you should pay attention to baking times when you cook the pie individually.
Metal cans are generally accepted to hold the crust in place, while more smooth materials such as glass make the dough slide more easily.
These cans heat and cool quickly and because they usually do not stick, ensure a smooth and simple cooking experience.
Insert a hole in the center of the puff pastry lid
The duo says that this process allows steam to leave the cake when it is in the oven.
This practice is common in baking because it prevents the steam from collecting in bags of the crust and causing it to boil unevenly.
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