PEK Academy
Technical guides to core pastry dough systems where temperature, hydration and handling directly control structure. Covers shortcrust, strudel, puff and choux pastry, including gluten development or limitation, resting, stretching, lamination and correct pre-bake texture.
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Core guide
Dough does not always need more flour when it is difficult to roll. Treat local sticking with a very light dusting and frequent lifting; chill shiny, soft fat-rich dough; let very cold shortcrust become slightly more…
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Shortcrust pastry needs limited gluten development, while strudel dough needs a strong but relaxed gluten network.
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