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If the pastry is chilled, it is much easier to work with while rolling out, etc, and keeps it from being too sticky, requiring more flour (which would make it tough). Also, if it is chilled before putting in the oven, it creates steam, which helps the crust to be more tender and flaky.
Wiki User
∙ 14y ago
Wiki User
∙ 15y agoPastry is rested to allow for the gluten in the pastry to relax. Too much gluten will cause the pastry to be tough.
Wiki User
∙ 13y agoIt helps the pastry relax, if it is not 'rested' the pastry will be hard and tough to eat instead of light and crumbly.
Wiki User
∙ 11y agobecause you do ok
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Why is pastry used?
pastry is used to make a variety of different foods its normal purpose is to hold the rest of the product together.
Why is ratio and proportion of ingredients important when making pastry?
why is ration and proportion inportant when making pastry
Will Le Cordon Bleu teach me how to be a pastry chef?
Yes, they will teach you pastry baking and other culinary important techniques. You will be a qualified pastry chef if you go there.
Why is the consistency of the icing important when you are decorating with a paper cone or pastry bag?
The consistency of the icing is important when you are decorating with a paper cone or pastry bag because it flows freely from the opening to form a solid thread.
What are four types of pastry?
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
What are three common forms of pastry?
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
Where pastry originated from?
The earliest known recording of pastry-making was in the ancient Mediterranean. The Northern Europeans would later make pastries after the Crusaders would bring them back from the Mediterranean. The rest of the civilized world would soon follow.
Are biscuits a type of pastry?
No, although biscuits may be sold in a pastry shop, they are not a type of pastry. A "pastry" has to contain some pastry to be a pastry. Pastry is generally designed to be light and crumbly, whereas biscuits are not.
What is he of the egg in a quichesan egg dish in pastry?
When making a quiche or a pastry, the egg plays a very important role. The purpose of the egg is to help hold all of the other ingredients in the dish together.
What is diamond pastry?
it is a pastry made of diamonds it is a pastry made of diamonds
What do you call one who sells pastry?
A baker or a pastry chef.
Is bread cake or a pastry?
pastry
