why cant i make pastry???

Answer 1

Pastry is not like daily cooking..its baking and takes precise measuring. Also, the humidity in your home can affect pastry. So can different types of eggs, the amount you touch the pastry. Keep practicing, try different recipes and follow them exactly!!

Answer 2

I am not sure if you are a girl or boy but boy's hands are warmer than girl so they don't make good pastry. The secret is to keep it cold, half the amount of fat to flour. Self Raising makes a very light pastry, a mixture of self raising and plain is quite good. If you have a magimix or another processor try doing it in there but only on pulse. The water is hard to determine, it depends on the flour, just enough to bring the pastry "together". Pastry making is an art as well as a science, you just gotta practise

Answer 3

I can't either,so I buy Robin Hood Pastry Mix. All you do is add 4-5 tbsp of water per envelope. It's flaky when baked and tastes exactly like home made. Why get frustrated when the packaged one is so much easier?

Answer 4

Which type of pastry are you trying to make? They taught me in school that the key was to keep everything cool....chill the butter/fat...chill the bowl and even chill your hands by running your wrists under cold water before you handle the mixture.
It's more bloody complicated than it looks.


Try Delia she's the business for cooking.

Answer 5

butter has to be VERY cold. Put it in the freezer. Also use ice water. The ingredients have to be very cold. Even the flour. Then you will have a flaky pastry.

Answer 6

Look these things don't just happen. First you have to wine and dine the pastry, and no one puts out on the first date!!!!

Answer 7

Are your hands too warm?

I make mine (lazy) in the processor, just put your flour and butter/lard (it is better half and half) into the processor bowl and pulse till breadcrumb looking. Then run on full power while adding very cold water slowly, as soon as it rolls into a ball stop the machine, that's it all done.

Answer 8

Just follow the recipe then wrap in baking paper and put in fridge. After an hour take out and use (during this hour you can prepare what filling you are going to use ..... and a have something nice to drink to congratulate yourself on a job well done....leaving some for later on when your dish comes out perfect!)/

Answer 9

i can make pastry but it's a pain. i prefer cooking where measurements aren't as precise and creativity goes a long way.

Answer 10

you just need to practice. you also need cold hands to make pastry and to handle it as little as possible