MEASURING THE INGREDIENTS

PASTRY

• Pastry's flakiness is affected by
• - flour
• - fat
• - Liquid
• If you do not measure these good, the pastry will not be good

FLOUR

• Stirring and moistening flour makes gluten
• This is the framework and it holds the air and steam during baking
• Pastry needs the trapped air for the flakiness
• Although too much flour will make the pastry tough

FAT

• The fat forms a waterproof coating around the flour
• This prevents the formation of too much gluten
• The fat separates the gluten layers
• Too little fat makes it tough
• Too much fat makes it crumbly

LIQUID

• Liquid hydrates the flour so gluten will develop
• It produces steam needed for the flakiness
• Too much liquid will make it crumbly and difficult to roll