13.4 Pie and Pastry Conclusion
- What is the flour-to-liquid ratio in pastry dough?
- What problems occur if the fat melts early in the preparation of pie dough?
- What preparation technique is responsible for:
- tenderness?
- flakiness?
- crispness?
- What are common defects that occur in pastry?
- List the three ingredients and their functions in a soft meringue:
- What additional recipes use the pastry method?
