Pastry Making Crossword Puzzle

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.