Pastry Making Flashcards
What flour is used and why?
Plain flour is used as it gives is structure and bulk.
Also, plain flour its self does not rise which is not what we want in shortcrust pastry.
What fats are used?
Butter or margarine or lard.
What moisture does fat give to the pastry?
It gives it moisture as it gives the pastry more shelflike and a,so give it a nice golden colour and a nice buttery flavour.
What does the super and salt add to the pastry?
Salt adds flavouring and sugar adds sweetness whilst making the pastry become sweet pastry.
What does water do to the pastry?
It binds the mixture together forming the dough into a smooth bowl.
Adding too much water will lead to a very wet and sticky mixture leading to adding extra flour which could make the dough too dry and not eatable.
