(1) Use the water as cold as possible.
(2) Use the least amount of water necessary to make the ingredients adhere.
5. Lightening agents used in pastry:
(1) Air.—(a) This should be as cold as possible.
(b) The air may he folded in, between layers of pastry.
(2) Steam.
6. Kinds of pastry:
(1) Plain pastry.—In this, one quarter to one third as much fat as flour is used, and it is all "cut in".
(2) Flaky pastry.—In this, the same amount of fat is used as in plain pastry, but half of it is "laid on" and folded in.
(3) Puff pastry.—In this, one half as much fat as flour, up to equal parts of each is used; one quarter of the fat is cut in, and the remainder is laid on and folded in.