If all-purpose flour is used in pastry dough instead of pastry or cake flour, gluten formation increases, so additional _____ is/are sometimes necessary to increase tenderness.

Question

Quizplus · Accepted Answer

Fat is added to pastry dough to increase tenderness by interrupting gluten formation, which would otherwise make the dough tough, especially when all-purpose flour is used instead of pastry or cake flour.

If All-Purpose Flour Is Used in Pastry Dough Instead of Pastry