Why is it important to keep everything cool as possible when making pastry?

Keeping everything cool when making pastry is crucial for a number of reasons:

1. Fat Stability:

* Butter: Butter is a solid fat that softens and melts at room temperature. When warm, it becomes more fluid and easily mixes with flour, leading to a tough, chewy pastry. Keeping the butter cold ensures it stays firm, resulting in flaky layers.

* Shortening: Similar to butter, shortening also melts at higher temperatures, affecting the texture of the pastry.

2. Gluten Development:

* Flour: Gluten, a protein found in flour, develops when it comes into contact with water and is worked. Cold temperatures slow down the formation of gluten, resulting in a tender and flaky pastry. Too much gluten development leads to a tough and chewy pastry.

3. Pastry Structure:

* Flaky Layers: The layering effect in pastry is achieved by keeping the fat cold and dispersed in the flour. When the fat melts during baking, it creates steam pockets that separate the layers, resulting in a light and flaky texture.

4. Taste and Appearance:

* Flavor: Cold pastry ingredients generally retain their flavor better. Warmer temperatures can lead to a loss of flavor.

* Appearance: Overworking the dough at warm temperatures can result in a dense and tough pastry, making it less appealing.

Tips to Keep Things Cool:

* Chill the butter: Keep the butter in the fridge until you are ready to use it. For best results, use a chilled butter cutter or grate the butter.

* Use cold ingredients: Chill the flour, eggs, and milk before mixing.

* Work quickly: Avoid overworking the dough, as this will warm it up and develop gluten.

* Refrigerate the dough: Allow the dough to chill for at least 30 minutes before rolling and baking. This allows the fat to firm up and the gluten to relax, resulting in a flaky pastry.

Following these tips will help you create a light, flaky, and delicious pastry that is a pleasure to eat.