Pastry Making

Question 1

What flour is used and why?

Answer 1

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.

Question 2

What fats are used?

Answer 2

Butter or margarine or lard.

Question 3

What moisture does fat give to the pastry?

Answer 3

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.

Question 4

What does the super and salt add to the pastry?

Answer 4

Salt adds flavouring and sugar adds sweetness whilst making the pastry become sweet pastry.

Question 5

What does water do to the pastry?

Answer 5

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.