 |
| When mixing pastry care is needed not to toughen the pastry by over handling or over mixing once any liquid content has been added. |
| When rubbing in fat do not over rub or the fat will begin to come together and the gluten will form with the small amount of liquid in the fat to create a very tough mixture indeed. |
| When this happens the pastry is wasted and you need to commence this task from the beginning. Take care when mixing in flour to develop the mixture only sufficient to bind the ingredients to a clear mixture. |
| This does come with practice although some trainees do find it difficult to make light pastry that melts in the mouth. |
 |
 |
