Pastry Making

1) Rub Fat into flour

• Flour particles become coated within fat (waterproofing)
• Some particles are left uncoater
• Air becomes incourporated
• If the fat is too hard it becomes hard to rub in.
• To much uncoated flour absorbs too much water
• If the fat is too soft a thin layer forms around the particle.
• Overhandling makes the fat soft and sticky, sometimes difficult to handle

2) Sprinkle water over mixture and mix with a knife

• Uncoated flour particles absorb water 
• Gluten strands form
• Dough binds together
• Too much water added can cause too much gluten development which creates hard tough pastry
• Too little water prevents the pastry from becoming smooth, this means it will crack on rolling and…