Pastry question?

Question

Can anyone tell me what happens to pastry ingredients when they are baked. Please answer a.s.a.p!

Answer 1

Your question is a little vague, but I do know that using very cold butter and cutting in into the mix when making pastries makes the layers light and flaky, because the little pockets of butter melt slowly, then turn to steam making little air pockets in between the dough layers.