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Author Question: Why doesn't sweet tart dough (which contains a high ratio of butter) produce a flaky crust? (Read 119 times)

Ebrown

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on: Mar 12, 2019

Why doesn't sweet tart dough (which contains a high ratio of butter) produce a flaky crust?

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Marked as best answer by Ebrown on Mar 12, 2019

smrtceo

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Reply #1 on: Mar 12, 2019
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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Ebrown

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Reply #2 on: Mar 12, 2019
Thank you!


smrtceo

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Reply #3 on: Mar 12, 2019
Always glad to help...


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