 |
|
| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.baking
|
|||
|
|||
Shortcrust pastry question
Paul Giverin wrote:
> Thanks. I rubbed in the butter as per my normal method and it was fine. > > If I were mix the flour and butter in a food processor, would that give > the same results? Yes. I find it's a bit faster than doing it by hand. For a flaky pate brisee (ie. with big hunks of unmixed fat left in it) I load the bowl with flour and butter and stick the whole thing in the freezer to get it cold. It then takes half a minute or so to mix. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Puff Pastry Question | General Cooking | |||
| Quick pastry question | Baking | |||
| Store bought puff pastry question | General Cooking | |||
| Low fat pastry | General Cooking | |||
| Question about British pastry terminology | General Cooking | |||
Threaded Mode
