Pastry turns out very dense when made with wholemeal flour. Is there anything that could be done to make the texture lighter?
The fiber and bran in wholemeal flour, which add a nutty flavor to short crust pastry, also make it absorb more water, which produces a closer texture than pastry made with plain white flour. By combining white flour with wholemeal, either half and half or up to a quarter white and three-quarters wholemeal, you retain the wholemeal flavor but the dough is more manageable and easier to roll out.
** Asian Online Recipes **
** Asian Online Recipes **
