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He is wrong it is:
- Binds dry ingredients
- Helps form structure
- Creates steam to aid rising
These are the correct points
Wiki User
∙ 12y ago
Anonymous
Anonymous
Wiki User
∙ 12y agoIt make it more light and more fluffy
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What are the functions of eggs in pastry?
as a binding agent
What does extra gluten do to a pastry?
Too much gluten in the pastry causes the pastry to toughen. The end result of such a pastry would be a tougher pastry - less flake and tenderness. Prohibit the gluten formation by not using too much water. (water causes gluten to form) and in addition do not over work the pastry. The more the pastry is handled, the more gluten is formed, the tougher the pastry.
How do you make pastry?
you mix flour, water and margarine/butter together. put it in the pastry design you want cook it then you get a pastry!
What pastry is used for pork pies?
There is a specific "pork pie " pastry, designed for the purpose. It is based on "hot water crust pastry".
Is a pastry roller the same as a rolling pin?
Yes, a pastry roller functions the same as a rolling pin. However, a pastry roller can be used by one hand and it usually comes with two sides of different sized rollers.
How many types of pastry are there?
short pastry (the most popular and can be sweet or savoury) rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry
How much water in pastry?
Pastries made mostly of water (and flour)
What is the raising agent in puff pastry?
Water (or steam). A suet pastry is similar to other pastries except that it uses beef fat or suet. The fat creates layers in the pastry, which can then separate and rise from steam when baked.
What are the classification of crust?
There are oil base and water base, as well graham cracker type. Addition: Or they can be classified as Sweet pastry (for sweet pies) and puff pastry, shortcrust pastry, filo pastry. (all used as pie crusts!)
What is the function of water when making pastry?
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
Is Chocolate eclairs made from puff pastry?
No. Eclairs are made from choux pastry. Choux pastry involves cooking flour,butter and water, then adding egg. The egg acts as a leavening agent in a choux pastry. A puff pastry uses layers of butter or other solid fat between a bread type dough that puffs up due to air and water expansion between layers of fat and dough for leavening, it does not contain egg.
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.
