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Toughness in pastries and cakes could be caused by a few things, including too much dry ingredients in the mix, not enough butter, eggs that did not leven correctly, or over-baking.
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∙ 14y ago
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What is the role of butter in pastry?
Butter is what makes the crust flakey, instead of hard.
Why pastry is hard and tough?
You probably handled it too much, or re-rolled it too much.
Why is it important to rest pastry?
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.
What purpose has shortening in choux pastry?
Shortening gives the pastry a crisp, light texture.
How are the sultan granite different in their Orgin texture and mineral composition and how are they similar?
They are massive, hard and tough in nature. They may resemble each other in terms of color and texture.
What is the difference between flavor and texture in a short crust pastry?
Flavour is how it tastes. Texture is how it feels.
What hapends if you add to much flour in a pastry?
if you over handle your pastry it tends to get tougher or hard after you bake the mixture.
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 is manganese's texture?
hard and rough
What makes pastry brushes the right tool for glazing?
It allows the perfect texture.
What is the function of the pastry?
Fat adds flavor and texture. Without fat it might crack
What is the texture of a crayfish?
what is the texture of crayfish
