He is wrong it is:
These are the correct points
as a binding agent
In puff pastry, water serves multiple essential functions. It hydrates the flour, activating gluten formation, which provides structure and elasticity. Additionally, the water creates steam during baking, which causes the layers of pastry to puff and separate, resulting in the characteristic flaky texture. Proper moisture balance is crucial for achieving the desired rise and texture in the final product.
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.
you mix flour, water and margarine/butter together. put it in the pastry design you want cook it then you get a pastry!
There is a specific "pork pie " pastry, designed for the purpose. It is based on "hot water crust pastry".
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.
short pastry (the most popular and can be sweet or savoury) rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry
Pastries made mostly of water (and flour)
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.
In choux pastry, water serves a crucial role by creating steam during baking. As the pastry heats, the water evaporates and transforms into steam, which expands and causes the dough to puff up and form hollow shells. This steam also helps to develop the pastry's light and airy texture. Additionally, water aids in dissolving the other ingredients, ensuring a smooth and cohesive dough.
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!)
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.