Rough Puff Pastry Flashcards
1
Q
Why is it important to keep the sides straight and corners square whilst making a layered/rough puff pastry?
A
To ensure an even rise.
2
Q
Why do you relax/chill a layered pastry after every 2 rolls & folds?
A
To relax the gluten and firm up the butter.
3
Q
How would you tell a flaky pastry case is cooked?
A
Well risen, golden brown and firm at the sides.
