Ingredients & Equipment

While keeping calm and practising often are the keys to mastering pastry doughs, it’s still important to use the correct ingredients and equipment if you want the recipes you try to turn out well. The building blocks of pastry doughs are flour, butter (or occasionally oil or lard) and liquids that might be water, eggs of even sour cream. Sugar, flavouring and yeast also play an important part in many doughs and the following brief descriptions of commonly used ingredients can guide you in purchasing the correct ones to use.