--keep the fat in pea-sized chunks, do not over mix. when you roll it out they smear into tiny fat-pocket layers that can then puff up. It took me a long time to learn "don't Handle it!"
While I was learning they were mostly Very Small and used for 'sugar pie', baked treats for kids. (roll it out, sprinkle with cinnamon sugar, cooked flat,rolled, or twisted)
OK I also used the 'four,two,one'(*) mix which is richer than some (*)(twice as much flour as fat---then add half as much liquid as fat---you can make Any amount, large, to *tiny*, without much math.)
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The cake came out fine. :)
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pie-crust
when you roll it out they smear into tiny fat-pocket layers that can then puff up.
It took me a long time to learn "don't Handle it!"
While I was learning they were mostly Very Small and used for 'sugar pie', baked treats for kids. (roll it out, sprinkle with cinnamon sugar, cooked flat,rolled, or twisted)
OK I also used the 'four,two,one'(*) mix which is richer than some
(*)(twice as much flour as fat---then add half as much liquid as fat---you can make Any amount, large, to *tiny*, without much math.)
Re: pie-crust
Re: pie-crust
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