Pastry is cooked dough.
some defects of pastry might be under -cooking,over-cooking too "short" meaning too much shortening (fat) too dry or too moist
what does lard do in cooking
a flaky rectangular pastry with a sweet filling
Pastry defects and their causes 1.tough pastry 2.crumbly mealy pastry 3.deformal shrunken crust 4.blister in crust 5.fail crust 6.soggy crust 7.poor i hope this is very useful to you!!!! ;d ;p
under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust
Yes you can because pastry chef and chef are both the art of cooking.
You should chill all pastry before using as this stops the pastry from SHRINKING
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In cooking, scoring the pastry would be to make a series of small cuts. Scoring allows steam/heat to escape in a chosen location rather than risk blowing out the pastry "seams" during cooking.
It means sweet pastry, pastry, cake.
A pastry brush.
To brush oil or egg on top of items