MEASURING THE INGREDIENTS

FLOUR

• Gluten forms when you moisten flour.
• This gluten is the framework of the pastry.
• Gluten holds in air that forms the pastry.
• If the right amount of flour is added, the pastry will be tender and flaky.
• If the wrong amount is added it will either be too soft or too tough.

FAT

• Fat puts a coating around the flour.
• This coating prevents too much water from touching the flour
• This coating also prevents the formation of too much gluten.
• Too little fat will make the pastry tough.
• Too much fat will make the pastry crumbly.

LIQUID

• The liquid helps the formation of gluten.
• Too much liquid makes the pastry tough.
• Too little liquid will make the pastry crumbly.