From doing the research above I have found out that..... *Cold butter will be the best butter for making my shortcrust pastry because it will give the pastry a crumbly and tender texture as it coats the gluten and prevents long chains of gluten forming. *Lemon will, if added to my pastry break down the gluten which will give the pastry a more tender texture. *Making the pastry by hand will mean the pastry will have the best texture out of the other methods because there is less chance of over working the dough and developing the gluten strands which would give it a more leathery texture. I hypothesis that the best most crumbly tender pastry will be made with ____ butter, a squeeze of ____ and made by ____ . These are the investigation that I am going to carry out to prove my ____. Investigation 1 - Make pastry with the ____ of cold butter and make 2 others one with room temperature and one with melted butter and then ____ them all. Investigation 2 - Make ____ with the control of no lemon and 2 others, one with a squeeze of lemon and another with a squeeze of ____ and then compare them all Investigation 3 - Make pastry with the control of made by hand and one other made by ____ and compare them all.

Research analysis and hypothesis

by
Print
Embed

Leaderboard

Visual style

Options

Switch template

Continue editing: ?