It helps to bind the pastry ingredients together it also adds moisture and richness to to the mixture.
Egg in the pastry for richness and for the wetness to it is useable Egg in the filling to set the filling so it is not runny
To give the pastry substance and body.
as a binding agent
Yes, but they are not vegan.
Fat and taste i think
it puffs the product
FLOUR provides the structure
make the cake rise
The traditional ingredients used in making shu pastry are flour, butter, water, and eggs.
Eggs are essential in pastry for several reasons: they act as a binding agent, helping to hold the ingredients together and provide structure. Eggs also contribute to the moisture content, enhancing the overall texture and preventing dryness. Additionally, they add richness and flavor, while their proteins aid in the leavening process, resulting in a lighter, flakier pastry.
mainly flour, eggs, water occasionally milk
it helps the ingredients to stick together