Pastry Making Crossword Puzzle
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QUESTIONS LIST:
- rubbing: the method of mixing fat and flour until it resembles breadcrumbs
- crumbly: the result of using too much fat, making the pastry crumbly.
- tough: the result of too much handling of the dough, leading to tough pastry.
- soggy: the pastry fault caused by using a hot filling in a pie.
- chilling: the step of putting dough in the fridge to relax the gluten.
- water: too much of this ingredient can make pastry sticky and tough.
- baking blind: the method used to prevent a soggy bottom in a pie, by partially baking the crust.
- folding: a technique used to gently combine ingredients without overworking the dough
- melting: the method used when melting fat before adding to flour.
- blister: this happens when the pastry is fitted too tightly in the pan, creating air bubbles.
- plain: the type of flour commonly used in making shortcrust pastry.
