Kneading or over handling Pastry dough will activate the development of gluten which will in turn toughen the pastry. Your pastry will shrink when baking and the end product will be chewy. This is one reason why you should avoid using a stand mixer when working with pastry doughs Using a fold-in or mix-in technique will create a wonderfully flaky texture for your pastries.
Welcome Adventurous Baker to a simplified Baking and Confectionery blog!
I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker.
I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients!
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