22-12-2006, 02:06 AM
Howzit Ade
When working with pastry, overworking the dough causes all manner of problems - shrinkage, failure to rise etc being the main ones.
Sealing it in is using a combination of 'forking' and/ or egg wash - egg that has been diluted with the addition of water or milk - to coat the areas needed to be sealed in.
I have a feeling the Soda Water pastry will do the trick. The recipe has been commented on..
When working with pastry, overworking the dough causes all manner of problems - shrinkage, failure to rise etc being the main ones.
Sealing it in is using a combination of 'forking' and/ or egg wash - egg that has been diluted with the addition of water or milk - to coat the areas needed to be sealed in.
I have a feeling the Soda Water pastry will do the trick. The recipe has been commented on..