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water is important in pastry because water is known to make men aroused and because women are good in the kitchen thgey use water to have sex
Wiki User
∙ 11y ago
Wiki User
∙ 13y agoToo much water makes pastry dough "doughy." That is to say, too soft and sticky to roll out or bake properly.
Wiki User
∙ 12y agoHe is wrong it is:
- Binds dry ingredients
- Helps form structure
- Creates steam to aid rising
These are the correct points
Wiki User
∙ 13y agoi am not 2 sure but can any1 answer this??
Wiki User
∙ 12y agowater is added to pastry dough so it does not harden
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What is the function of egg when making pastry?
it helps the ingredients to stick together
What is the function of sugar in pastry?
To give the pastry substance and body.
What can be added to butter when making pastry?
Sieved flour, milk and water, with a pinch of salt.
Why is ratio and proportion of ingredients important when making pastry?
why is ration and proportion inportant when making pastry
What is pastry or dough made of?
Recipes will vary depending on the type of pastry or bread your making but the are the basic ingredients, Short crust pastry is Flour, Fat a little salt and water. Bread dough is Flour, Fat, Yeast, a little sugar (to activate the yeast) salt and water.
What could caused meat pie to be tough?
baked too long, baked too high a temp. Addition: If the pastry was tough then there could have been too much water in the mixture. Water aids the development of gluten, which makes pastry tough. It could also be because you "handled/kneaded or worked with" the pastry for too long. When making pie pastry, you must handle the pastry as little as possible.
What water temperature should be used when making pastry?
180oc in a conventional oven, 160oc in a fan assisted oven.
What is the function of flour when making pastry?
well Flour for the structure of the pastrySoft plain flour (low in gluten) is used in shortcrust pastry to give a short crumbStrong plain flour (high in gluten) if used in flaky/rough puff pastry to give the pastry elasticity
What is the function of lard in pastry?
Fat and taste i think
What is the function of cheese in pastry?
make the cake rise
What is the function baking powder in pastry?
it puffs the product
What is the function of flower in pastry?
FLOUR provides the structure
