Favourite vintage cycling mandala version all over print rompers
the oil started bubbling out and burning on the bottom of my oven & smoking up the kitchen. A mess. The crust in the end was hard & cardboard-like. Disaster. The oil to flour proportion is a bit off in this recipe. Do you have any suggestions that will help? Presently, I am using plastic wrap over all dough; this increases production time. I did use salted butter and kept the salt and the crust came out fine, for anyone who is curious. It actually worked very nicely with the savory filling, I think though if I go with a sweet filling next Favourite vintage cycling mandala version all over print romperstime I will use unsalted butter for a more delicate taste. Barry — You can use salted and skip the salt. You might find you need a touch more. Sticks of salted butter can have anywhere from 1/4 to 1/2 teaspoon table salt equivalent in them. It’s this inconsistency that leads bakers to opt for unsalted most of the time. Here, it’s no big deal. Thank you for these fabulous instructions. I’ve had hit and miss luck with pie crusts for years. What I really appreciate about this post is the explanation as to “why” to use butter, and “why” everything needs to be cold. I took your advice and even chilled the flour, just to be sure. I agree with some of the other posts–rolling tutorial would be appreciated.
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