When pastry dough is allowed to relax, the substance it absorbs to become tender and pliable is
Answer Details
Pastry dough is made up of flour, fat, and liquids like water or milk. When dough is allowed to relax, the gluten, which is a protein in the flour, absorbs the liquid and becomes more pliable and tender. This process helps to make the dough easier to roll out and shape, and can also improve the texture and flavor of the final baked product. So, the substance the dough absorbs to become tender and pliable is water.