if you over handle your pastry it tends to get tougher or hard after you bake the mixture.
it will taste very floury and taste bitter
Because when you handle the pastry dough to much it releases lots of gluten and will become extremely tough
2Tb gluten to how much flour?
Add 1 1/2 tsp baking powder plus 1/4 tsp salt for each cup of rice flour. Rice flour can be substituted 1:1 for cake or pastry flour in recipes.
Add one tablespoon of gluten for each cup of regular or all-purpose flour.
Yes. But add twice as much. When you use self-raising flour, add 1 tspoon of baking powder, to lighten the cake. So just add about 1 tbspoon if using plain flour.
its when you cook the pastry empty first, THEN add your filling. so basically baking pastry on its own.
You cut up the fat and rub it in with the tips of your fingers
Pastry flour is a "weak" flour, meaning it has low-gluten content, while regular flour is "stronger", meaning it has a higher gluten level. Higher gluten makes a chewier item, like bread and buns. Lower gluten makes a more delicate item, like pastries and cakes.
More flour. Not too much at a time ........
I assume you're talking about making the roux for the cheese sauce? I've always used cake & pastry flour. Corn flour might be an interesting experiment. Might add a new flavour dimension. I'll have to try it out!
No you use special flour from Tibet which is high in the mountains and you have to ride a buffalo there to get it You can use plain flour but then you have to add baking powder, I think you add about 1/2 a tsp.
1 teaspoon (5grams)
You can't use oil in pastry. You need solid shortening so that you have layers of fat and flour. That is what makes it flaky. ...................... Oil can be used in making pastry, but as has been said, the resulting pastry will not be flaky, but crumbly. One can temporarily thicken some types of oil (especially pure olive oil) by refrigerating it. But the oil warms and returns to liquid state so quickly that it is not possible to produce flaky pastry with it.