pastry


	common pastry faults
	Causes 1) pastry is soft and sticky and difficult to handle 2) cooked pastry is dry and crumbly 3) cooked pastry is hard and tough 4) pastry was soft and oily 5) pastry shrinks when it is cooking 6) pastry was soft and crumbly 7) pastry blisters 8) pastry is very pale 9) pastry is too dark	Effects 1) too much liquid was added or a soft fat was used , or the mixture had be overhandled 2) not enough liquid was added 3) too much water was added and the gluten was overdeveloped , o r the pastry wa handled too much , or too little fat was used , or it was over rolled 4) temperature of the over was too low 5) the pastry was stretched 6) too much fat was used , little water , too much baking powder 7) fat not rubbed in sufficiently or too much water was used 8) not baked for long enough or oven temperature was too low 9) cooked tool long , over temperature was too high
	Overall summary

1) too much liquid was added or a soft fat was used , or the mixture had be overhandled
2) not enough liquid was added
3) too much water was added and the gluten was overdeveloped , o r the pastry wa handled too much , or too little fat was used , or it was over rolled
4) temperature of the over was too low
5) the pastry was stretched
6) too much fat was used , little water , too much baking powder
7) fat not rubbed in sufficiently or too much water was used
8) not baked for long enough or oven temperature was too low
9) cooked tool long , over temperature was too high

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