What technique is used to create a flaky pastry?

Creating a flaky pastry involves cutting in cold fat into flour. This technique is essential because it helps to distribute the fat evenly throughout the flour, which inhibits gluten formation. When fat is cut into the flour, it creates small pockets of fat within the mixture. During the baking process, these pockets of fat melt, creating layers and steam, which results in a light, flaky texture. The use of cold fat is critical, as it helps to keep the mixture from becoming too warm and developing too much gluten, which would lead to a tougher pastry.

Other techniques mentioned, such as simmering dough or kneading it extensively, contribute to different types of doughs and textures. Simmering dough in water is not a technique used in pastry making but rather for preparing items like dumplings or pasta. Extensive kneading typically develops gluten, making the dough more elastic and chewy rather than flaky, while layering dough with sugar doesn't contribute to the creation of a flaky texture in pastries.