||COMMENT AND ACTION
|(a) Pastry hard and tough
||Too much protein has been extracted from the flour due to incorrect levels of ingredients and/or too much working.
1. Reduce the water and increase the fat.
2. Check mixing, rolling and handling.
Note that excessive rolling and handling contribute to working of the pastry.
|(b) Pastry soft and crumbly
||Insufficient protein has been extracted from the flour due to incorrect levels of ingredients and/or too little working.
1. Reduce fat and increase the water.
2. Check that mixing is correct.
3. The presence of too much baking powder may cause the effect
|(c) Pastry blisters
||This may be due to insufficient mixing of the fat and flour, or the addition of too much water.
1. Ensure that a crumbly biscuit-like texture is achieved when
mixing fat and flour.
2. Reduce the amount of water so that excess does not
eventually escape as steam on baking causing blisters.
|(d) Pastry shrinks
||Shrinkage is generally due to over stretching the pastry. This happens with over rolling or incorrect rolling. Remember that pastry is effectively pressed down to its required thickness. Shrinkage will also occur if the pastry has not been allowed to rest for several hours overnight.
||This is due to deposits of flour on the pastry surface and should be brushed off before baking.
|(f) Difficulty in moulding with pastry collapsing (hot pastry)
||1. Allow pastry sufficient recovery time, ideally overnight so that it
may harden and cool.
2. Check that there is not too much water in the pastry recipe.
3. Ensure that boiling water is added to the pastry so that the
starches are solubilized and set.
|(g) Pastry cracks (hot pastry)
||This may occur due to a variety of errors.
1. Increase the water if there is insufficient present. This will extract
2. Make sure the dough is sufficiently mixed so that the paste is
3. Make sure that flour is not trapped in the dough during blocking
4. Make sure that boiling water is added to the dough during mixing.
|(h) Pastry hard and brittle (hot pastry)
||This is due to the pastry being too dry and may be improved by adding more fat and/or water.
|(i) Puff pastry lacks flakiness
||This may be due to: -
1. Margarine too warm, use cool margarine from the refrigerator
otherwise it will mix too well with the flour.
2. Insufficient resting and chilling. The pastry should rest for several
hours or overnight in a cool place.
3. Too heavy rolling. The layers of pastry created by folding and
rolling are squashed together and give little flakiness on baking.
Rolling to the desired thickness should be done gradually with
|(j) Puff pastry goes short
||With hot and cold pastry, the fat is rubbed well into the flour to give shortness in the finished product. However, with puff pastry the fat should not be rubbed in so well.
1. Make sure the temperature of the dough and margarine is cool.
If the fat is too warm and soft it will mix too well with the flour.
2. Dont roll the pastry too heavily as this will also mix the margarine