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What is the purpose of the fat in pastry?

Updated: 11/25/2021
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Wiki User

7y ago

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There is really no reason, it just is in a pastry because you need oil to make it

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Derrick Reichert

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2y ago
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Q: What is the purpose of the fat in pastry?
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What types of fat are used for pastry?

Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.


What purpose has shortening in choux pastry?

Shortening gives the pastry a crisp, light texture.


What pastry is used for pork pies?

There is a specific "pork pie " pastry, designed for the purpose. It is based on "hot water crust pastry".


Why is there fat in suet pastry?

Because suet is pork fat. It is the hard fat around the kidneys in pigs.


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What is the function of lard in pastry?

Fat and taste i think


Another name for the shortening in pastry recipes?

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What is the difference between pastry and bread?

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Why does cold fat create more layers in dough than warm fat?

If you experiment with making pastry, you will find that cold fat makes the flakiest pastry. The reason can be found in the oven.Flaky pastry is made of many fine layers. In the oven, it is fat that separates the layers in the dough. As the water in the dough turns to steam and expands, it pushes these layers of dough apart, forming the characteristic blisters or flakes of good flaky pastry. The greater the number of layers, the flakier the final pastry will be.


What is the function of the pastry?

Fat adds flavor and texture. Without fat it might crack


Why use hard fat for rubbing in?

To obtain a flaky pastry. The hard fat (butter or lard) does not melt into the flour but creates many layers of fat separated by flour. These layers become flakes when the pastry is baked.


What is the use of pastry blender?

A pastry blender is used to incorporate fat into flour while still allowing lumps of the fat to remain. This allows the resulting baked good to develop layers where the fat melts during baking.