The flakiness of pastry is best achieved by

Question

Quizplus · Accepted Answer

Keeping fat cold and in large, pea-sized pieces allows it to remain solid during mixing and rolling of the dough, creating layers and resulting in a flaky texture. Incorporating large, chunky pieces of cold fat also accomplishes this, but may not distribute the fat as evenly throughout the dough. Using vegetable oil or adding liquid before mixing in the fat can lead to a tough or chewy texture, rather than flakiness. Using hands to knead the dough too much can also lead to a tough texture, rather than flakiness. Keeping the fat cold and in large, pea-sized pieces creates pockets of air when the fat melts during baking, resulting in a flaky texture.

The Flakiness of Pastry Is Best Achieved by