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…