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1. Describe the characteristics of good-quality pastry.
2. What is the diff erence between plain and puff pastry?Give examples of each.
3. How do pastry fl our mixtures diff er from those used toprepare bread doughs? Explain the role of each of the following ingredientsused in pastry preparation: fl our, fat, liquid, eggs, and salt.
1 Approved Answer
ROMA S
5Ratings (10 Votes)
Answer 1. A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process. The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more....
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