Food Tech.-Faults in Pastry

Frage	Antworten
Shortcrust- Hard/tough pastry	Too much liquid Too little fat Over-handling Insufficient rubbing in
Shortcrust- Soft and crumbly	Too little water Too much fat Self raising flour used
Shortcrust- Shrunk pastry	Excess stretching, when rolling pastry
Shortcrust- Soggy pastry	Filling too moist Sugar in contact with pastry
Shortcrust- Sunken pie	Oven too low Cold pastry over hot filling Too much liquid in filling Too little filling
Shortcrust- Speckled pastry	Undissolved sugar grains
Shortcrust- Blistered pastry	Uneven addition of water Oven too high Fats not rubbed in evenly
Flaky, Rough Puff and Puff pastries- Too few layers	Insufficient resting and chilling Heavy rolling Fat too soft.
Flaky, Rough Puff and Puff pastries- Fat running out during cooking	Oven too cool
Flaky, Rough Puff and Puff pastries- Shrinking pastry	Insufficient resting Overstretching during rolling out
Pastry is hard and tough	Ingredients were too warm Over- kneading and heavy handling Incorrect proportion of ingredient Oven temperature too cool
Pastry is blistered.	Uneven addition of water Oven set at too high a temperature Fats insufficiently and unevenly rubbed in to the flour
Pastry is fragile and crumbly when cooked.	Too much fat Over- rubbing the fat into the flour Too little water
Pastry is soggy in a pie	Steam not allowed to escape during cooking

Zusammenfassung der Ressource

	Erstellt von Holly Bamford vor fast 10 Jahre