Created by Holly Bamford
over 9 years ago
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Question | Answer |
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 |
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