At its core pastry is very simple. It’s just flour and fat bound together with a little liquid. My basic rule is three parts flour, two parts fat like butter and one part water for a basic shortcrust.
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Shortcrust pastry: Perfect results depend on 1 small detail most bakers forget
DivertissonsNous - Shortcrust pastry: perfect results depend on 1 small detail most bakers forgetDivertissonsNous ...
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