Great Cooking Tips
July 26th, 2007Tips for cooking pastries and desserts When cooking pastries that have crusts, it is important to use cold ingredients. Cold ingredients make the crust flaky. If a pie is being made, it is beneficial to put extra dough on the bottom of the crust to make it stay together more when you cut it. If dough must be chilled before cooking, it is best to put it in the refrigerator thirty to forty minutes before rolling it out. When rolling out dough, it is a good idea to roll it on a sheet of lightly floured wax paper.
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