Question 1

What is pastry?

Accepted Answer

Pastry is a type of food that includes things like pie crusts, tarts, and croissants. It’s made by mixing flour, water, and butter.

Question 2

Why do we use butter in pastries?

Accepted Answer

Butter makes pastry taste yummy and helps it become flaky and crisp. It melts in the oven, creating little pockets in the dough.

Question 3

How does baking soda help pastries rise?

Accepted Answer

Baking soda makes bubbles when it mixes with something sour, like lemon juice or yogurt. These bubbles help the pastry puff up and get light.

Question 4

Why is flour important in baking?

Accepted Answer

Flour gives pastry its shape and structure. It helps hold everything together when you mix it with water.

Question 5

What does it mean for dough to be 'kneaded'?

Accepted Answer

Kneading dough means pressing and folding it with your hands. It makes the dough stretchy, so it’s easier to shape and bake.

Question 6

Why do pastries need to be baked at a certain temperature?

Accepted Answer

The right temperature helps the pastry cook evenly. If it’s too hot or too cold, the pastry might burn or not rise properly.

Question 7

What role does sugar play in pastries?

Accepted Answer

Sugar adds sweetness to pastries and helps them get a golden color when baked. It also helps keep pastries soft and moist.

Question 8

Why do we sometimes add eggs to pastries?

Accepted Answer

Eggs help keep the pastry together and can make it fluffier. They also add color and flavor to the mixture.

Question 9

Can you explain what 'leavening' means?

Accepted Answer

Leavening is what helps the pastry rise and become fluffy. Ingredients like yeast, baking soda, and baking powder are leavening agents.

Question 10

What happens to pastry when it’s baked?

Accepted Answer

When pastry is baked, heat makes it rise and cook. The butter melts, flour and eggs cook together, and they become a yummy treat.

Question 11

Why is it important to measure ingredients carefully in baking?

Accepted Answer

Baking is like science; the amounts need to be just right for the pastry to taste good and look nice. Too much or too little of something can spoil the whole batch.

Question 12

What is gluten, and why is it important in pastries?

Accepted Answer

Gluten is a special protein in flour that helps give dough its stretchy texture. It helps pastries hold their shape while baking.

Question 13

How do pastries become flaky?

Accepted Answer

When you mix dough lightly and keep butter in layers, the butter melts in the oven, creating flaky layers. The water in butter turns into steam, making bubbles.

Question 14

Why is it sometimes necessary to let dough rest before baking?

Accepted Answer

Resting dough lets the gluten relax, which makes it easier to roll out and stops it from shrinking in the oven. Resting also blends flavors better.

Question 15

What is the difference between yeast and baking powder?

Accepted Answer

Yeast is a tiny, living thing that makes dough rise slowly. Baking powder is a powder that makes bubbles fast, helping dough rise quickly.

Question 16

What makes pastries crispy?

Accepted Answer

Crispiness comes from baking dough until it’s golden brown and dry. Less moisture and more fat, like butter, help make it crispy.

Question 17

Why is it important for the butter to be cold in some pastries?

Accepted Answer

Cold butter keeps the dough firm and helps create flaky layers. If butter melts before baking, the pastry might turn out tough.

Question 18

Can pastry be made without butter?

Accepted Answer

Yes, you can use other fats like oil or margarine, but the pastry might have a different taste and texture. Butter is special because it adds flavor.

Question 19

What is a pie crust, and what makes it different from bread dough?

Accepted Answer

A pie crust is a thin, flaky shell for pies, made with a lot of butter. Bread dough is softer and stretchy, with more water and yeast.

Question 20

How do you know when pastry is finished baking?

Accepted Answer

A pastry is finished when it turns golden brown and smells delicious. You can gently tap it to make sure it’s firm and not mushy inside.

The Science of Pastry: Techniques and Chemistry Behind Baking - 20 FAQs Explained Simply