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Common faults in pastry (Cooked pastry is hard and tough. (Too much water…
Common faults in pastry
Pastry is soft and sticky and difficult to handle.
Too much liquid was added.
A soft fat was used.
The mixture has been over-handled.
Cooked pastry is dry and crumbly.
Not enough liquid was added.
Cooked pastry is hard and tough.
Too much water was added and the gluten in the pastry was over-developed.
Pastry was handled too much.
Too little fat was used.
Pastry was over-rolled.
Pastry is soft and oily when cooked.
Temperature of the oven was too low.
Pastry shrinks when it is cooking.
The pastry was stretched.
Pastry is soft and crumbly.
Too much fat was used.
Not much water was used.
Too much baking powder, if this ingredient has been used.
Pastry blisters.
Fat not rubbed in sufficiently.
Too much water was used.
Pastry is very pale.
Not baked for long enough.
Oven temperature was not hot enough.
Pastry is too dark.
Cooked too long.
Oven temperature was too high.