MEASURING THE INGREDIENTS

PASTRY

• Flour, fat, and liquid play an important role.
• The measurements determine the tenderness and flakiness.
• If measured wrong, the pastry will be a disaster.

FLOUR

• The gluten forms the framework.
• The frame holds the steam and air during baking.
• Trapped air and steam is needed for flakiness.

FAT

• Fat forms a waterproof coating.
• Protects the proteins within the flour.
• Too little fat equals tough pastry.
• Too much fat equals crumbly pastry.

LIQUID

• Hydrates the flour so gluten will develop.
• Produces steam that is needed for flakiness.
• Too much liquid makes the pastry tough.
• Too little liquid makes it crumbly and difficult to roll.