~General Pastry Making Tips~

Today I want to give to you all the tips in making a good pastries…I’ve have found this in articles that publish in a newspaper. After I’ve seeing this, I hope I can share with you all the things that can make you all to make good pastries.

First of all, all ingredients and utensils should be kept as cool as possible. Your hands can be cooled by allowing cold water to run over the wrists.

The pastry should be handled as little and lightly as possible.

Secondly, add only sufficient water to mix evenly to pliable dough. Too much water will make the pastry hard. Streakiness in the pastry can be avoided if all the water needed is added at once.

Besides that, you must knead lightly with the fingertips drawing the edges of dough towards the centre, turning the pastry on a lightly floured board.

Roll out with short sharp strokes of the rolling pin away from you. Turn the pastry not the rolling pin. Some rich pastries are improved if allowed to cool and relax between rolling.

You must collect all equipment needed and weigh up the ingredients before starting the pastry.

In addition, when a recipe calls for a certain weight of pastry, this weight refers to the amount of flour used and not to the total amount of pastry. For example, if a recipe says you need 4 oz (112 g) Short Crust Pastry, it means that you start off with 4 oz (112 g) flour and then add all the other ingredients.

Lastly from me and the “tips”..hehehe…pastry must freezes well, baked or unbaked, except Hot Water Pastry and Suet Pastry.

That all from me to you..bye..see you next time