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Creole Empanada dough – Argentinian Empanada course
Good day,
I was hoping to find out if there is an error with the Creole empanada dough in the above course. The reason for my concern is that it asks for 1.5L of water to 1kg flour, this is a 150% hydration. This dough will not be rollable and shapeable. Is it possible that it is meant to be 500ml, as 50% hydration would more closely align with the other dough recipes.
If this has been asked before i do apologize as i could not find previous questions around this. It would be nice to have the “ask a question” forum to be searchable or at least filterable by course.
Any help is greatly appreciated.
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2 Replies
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Level:
Scoolinary Team
Hi Ayrton.
Welcome to the Scoolinary community!
I reviewed the recipe book from the Argentine Empanadas course by Chef María del Carmen Vicario, but I couldn’t find the dough you’re referring to.
In the recipe book, there is the puff pastry dough, which uses 600 grams of flour and 240 ml of water.
There is also the Pumpkin Dough, which uses 1200 grams of flour and 550 ml of water, and the Beet Dough, which also uses 1200 grams of flour and 550 ml of water.
Could you please take a screenshot of the recipe you’re looking at so I can better assist you.
Best regards.
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Level:
Scoolinary Team
Hey there Chef Ayrton!👋
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