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? All ingredients must be weighed accurately to come up with a quality product
? The mixture should be aerated as much as possible to allow proper raising of
the product
? Pastry should be kept as cool as possible to avoid the fat melting
? The pastry should be handled as little as possible to avoid hardening the
product
? The pastry should be rolled on a light floured surface to avoid sticking
? Pastry should be rolled with light to and fro movement to avoid extracting the
trapped air
? The pastry should be baked in a fairly hot oven so that the water is quickly
turned to steam to puff up the pastry
? All measured liquids should be added at once to give an even texture.
gregorymasila answered the question on February 6, 2018 at 06:55
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