Faults that occur when making hot water pastry.

1. Cracking: Hot water pastry can crack if it is not kneaded properly or if it is rolled out too thin. Cracks can also occur if the pastry is not allowed to rest before shaping.

2. Soggy pastry: If the hot water pastry is not baked at a high enough temperature, it can become soggy and lose its crispness.

3. Tough pastry: Overworking the pastry or using too much flour can result in a tough and chewy texture.

4. Uneven baking: If the pastry is not rolled out evenly or if it is not baked at a consistent temperature, it may bake unevenly, resulting in some parts being undercooked while others are overcooked.

5. Shrinking: Hot water pastry can shrink during baking if it is not properly chilled before baking or if it is not baked at a high enough temperature.

6. Burning: Hot water pastry can burn easily if it is baked at too high a temperature or for too long.

7. Filling leakage: If the pastry is not sealed properly or if the filling is too runny, it can leak out during baking.

Faults in Hot Water Pastry

1. Pastry is tough:
- Too much flour added
- Not enough moisture
- Overworked pastry

2. Pastry is crumbly:
- Not enough flour added
- Too much moisture
- Pastry not rested sufficiently

3. Pastry is sticky:
- Too much moisture
- Not enough flour added
- Pastry overcooked

4. Pastry shrinks during baking:
- Pastry not stretched properly
- Too much moisture
- Insufficient egg wash

5. Pastry burns easily:
- Pastry too thin
- Oven temperature too high
- Pastry not brushed with egg wash

6. Pastry is too pale:
- Not enough egg wash
- Oven temperature too low

7. Pastry is too dark:
- Too much egg wash
- Oven temperature too high

8. Pastry separates during baking:
- Pastry not rolled out evenly
- Pastry not sealed properly
- Not enough moisture

9. Pastry is soggy:
- Filling too moist
- Pastry not baked long enough
- Not enough ventilation during baking

10. Pastry has holes:
- Pastry not rolled out evenly
- Bubbles in the pastry
- Pastry not sealed properly