Identifying the problem

Identifying the problem

1. Pastry not short

   • To make the pastry "not short" it should not be overhanded which made the fat melt and get too warm. The fat may have not been stored in the fridge making it melt and get too warm before using it. The flour may have not been dry, thus preventing the fat to work into the gluten

2. Egg custard

   • If it is overcooked it will become rubbery and tough. The egg could have curdled if added to a warm substance like the pastry, that has been blind baked. It could have been because the sizes of the eggs, if one egg was bigger than the other when addig two, you are not actually adding two eggs, which would mess with the ratio of how much milk, making the filling wet and slimy.

3. Bland flavour

   • There is a lack of ingredients. Ingredients like meat and vegetables can be added to enhance flavour, salt and pepper can be added also. A lack of enriching fats in the pastry, if added would create a better flavour

4. Soggy bottom

   • This could mean that the pastry is undercooked. Also if the filling is wet, blind baking should take place in the first instance because it stops the soggy bottom and the filling pouring out of the cracks in the pastry.