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You probably handled it too much, or re-rolled it too much.
What else can I help you with?
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 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 are some idioms about being tough?
a hard nut, a hard nut to crack, a hard row to hoe, a tough cookie, a tough nut, a tough row to hoe, be as tough as old boots, tough as an old boot, tough as nails, tough cookie, tough customer
What are the pastry deffects and their causes?
under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust
Is galette pastry a soft g or hard g sound?
Galette: pronounced: gəˈletIs a flat round cake of pastry or bread.Galette makes the Hard Gsound. (As in gum and gun).
What does hard as nails and twice as tough mean?
This is a simile comparing someone or something to nails. Nails are hard and tough, so this person or thing is being declared to be very hard and tough.
What types of fat are used for pastry?
Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.
What is the role of butter in pastry?
Butter is what makes the crust flakey, instead of hard.
Can you make pie without pastry?
No, this is not possible, it would be as hard as a rock!
Why is Pastry is hard and has a tough texture?
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.
Why use hard fat for rubbing in?
To obtain a flaky pastry. The hard fat (butter or lard) does not melt into the flour but creates many layers of fat separated by flour. These layers become flakes when the pastry is baked.
