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Description
Flashcards by jane stainer, updated more than 1 year ago
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Created by jane stainer
over 9 years ago
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| Question | Answer |
| Function of fat: | Fat shortens the mixture in shortcrust. It traps air between the layers in flaky pastry. It adds colour and flavour. |
| Function of Water in Choux pastry | The use of boiling water in choux pastry gelatinises the starch causing the dough to thicken. |
| Function of Water in pastry shortcrust. | The water binds the ingredients together |
| Function of Flour: | Adds bulk |
| Why is Strong plain flour is used in choux and flaky or rough puff pastry? | as it contains more gluten – this is needed to make the dough and give the pastry elasticity. |
| Lemon juice added to flaky or puff pastry to | to strengthen gluten. |
| Salt.... | flavours , strengthens the gluten in flaked pastries |
| Sugar... | Adds colour and flavour |
| lard used as well as butter ... | makes the crust flaky |
| butter or margarine | adds flavour and colour |
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