Instructions: A) different shortenings not blended sufficiently before being added to flour;
b) pastry not kept cool, therefore warm shortening blended with flour
instead of remaining in layers.

poor textured pastry:
a) pastry over-handled or rolled too much; b) too much water added;
c) pastry not kept sufficiently cool;
d) dough kneaded too much;
e) too much flour used on pastry board;
f) oven temperature too low to burst starch grains quickly and absorb fat.

pastry hard on outside and heavy on inside: a) pastry under-cooked;
b) pastry cooked too near the top of the oven; c) temperature too high causing outside of pastry to brown before it was cooked through.

shrinkage of pastry:
a) dough overstretched during rolling process; b) insufficient time allowed for relaxation of dough between rollings and before cooking;
c) pastry not kept cool during preparation; d) oven temperature too low.

uneven rising of pastry:
a) shortening unevenly distributed;
b) uneven pressure during rolling;
c) pastry not kept with squared corners during rolling and folding;
d) pastry not turned in correct direction during rolling and folding;
e) dough overstretched during the rolling process; f) all of the edges not cut;
g) insufficient time allowed for the relaxation of dough between rollings and before cooking.

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