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| The different methods that can be used when mixing pastry are: |
* Rubbing in - short and sweet pastry
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| * Creaming - short and sweet pastry |
| * Flour batter - short and sweet pastry |
| * Blending/mixing - suet pastry |
| * Boiling - choux and English pie pastry |
| * Hot mixing - savoury pastry |
| * Folding by layering dough & fat layers - puff pastry |
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