What happens when you over mix the fat in to flour making pastry?

Overmixing the fat into flour when making pastry has several negative consequences:

* Toughness: The gluten in flour develops when it comes into contact with water. Overmixing causes the gluten strands to develop excessively, leading to a tough, chewy pastry.

* Loss of flakiness: The fat in pastry is crucial for creating air pockets, which result in flakiness. When overmixed, the fat gets worked into the flour too much, making the dough smooth and compact. This eliminates the air pockets and makes the pastry dense and flat.

* Difficult rolling: Overmixed dough becomes more elastic and less pliable, making it difficult to roll out without tearing.

* Reduced flavor: The fat is not only essential for texture but also contributes to the flavor of the pastry. When overmixed, the fat can become more evenly distributed, resulting in a less pronounced buttery flavor.

How to avoid overmixing:

* Use a pastry blender or your fingertips to cut the fat into the flour. This helps distribute the fat without overworking the gluten.

* Avoid using a mixer. While a mixer can be convenient, it can easily overwork the dough.

* Mix only until the fat is evenly distributed and the mixture resembles coarse crumbs.

* Add the liquid (usually cold water or milk) gradually. This helps to keep the dough cold and prevent gluten development.

Remember, the key to a good pastry is a delicate touch. Take your time and avoid overmixing for the best results.