What are the characteristics of a good pastry?

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.

When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture.

The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry.

Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.

Answer 2

• It's soft. ( A good way to tell is to fold a piece of the bread in half. If it's dry, the bread will "Crack"

• it doesn't have a aftertaste "Big" bread has

a nasty one

• IT TASTES GOOD :p

Answer 3

The characteristics of a good pastry are _______________ and _____________.

(Tender and Flaky, Tender and Crispy)

Answer 4

Tasty, first and foremost. Also, light and fluffy, but moist enough that it's not too crumbly.