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Re: Crust update: 3-2-1 vs Crisco & Turning of dough

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Posted by Gerard on January 10, 1999 at 03:49:04:

In Reply to: Crust update: 3-2-1 vs Crisco & Turning of dough posted by Les on January 09, 1999 at 17:37:21:

Les,

are you making pie dough or puff dough?..pies from puff dough?
Puff dough is laminated into layers.
2 different animals really.
Puff dough is rolled out, folded ..then turned or rotated 90degs.
roll out again ,fold and turn.
Let rest for 1/2 hr and do 2 more foldings.

Did you look at the pie link I posted?

Regards, Gerard

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Re: Crust update: 3-2-1 vs Crisco & Turning of dough Les 15:21:53 1/11/99 (0)

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