Sentences with phrase «more flaky crust»

sift 3 cups of flour in a bowl add 1 cup of shortning and 1tsp of salt work together with hands in a bowl until somewhat mixed — not completely mixed... make a volcano like mound and pour 1/2 cup of VERY COLD WATER slowing fold and pull together until in a ball — DO NOT KNEED OR OVER MIX - it should be still crumbly... more crumble = more flaky crust.

The perfect dessert for a crowd, plus more flaky crust in every bite.

Not exact matches

The vodka doesn't activate the gluten protiens like water, so you can add more liquid without it resulting in a tough crust; the vodka evaporates when baking, so the crust is flaky.

This crust is not a typical flaky and buttery crust, but a more crumbly one with tahini and coconut oil as the «buttery» ingredients.

Because gluten - free dough can dry out, making it more difficult to work with, we've included some steps to ensure your gluten - free crust is as flaky and delicious as possible.

Also, I took the egg yolk out of the crust for a flakier and more tender finished product.

But though that recipe is obviously vegan and also gluten - free, I know not all my readers eat tofu so I thought I'd come up with something vaguely along the same vein - still vegan and gluten - free but also soy - free, using seasonal veggies and with a more traditional flaky pastry crust.

Sabrina HoSang explains this new line of products — chicken, beef and turkey pot pies, as well as apple and cinnamon and western omelet fillings in a flaky pastry crust — were created to be more Americanized than the company's traditional Jamaican offerings.

She explains that this new line of products — chicken, beef and turkey pot pies, as well as apple cinnamon and western omelet fillings in a flaky pastry crust — were created to be more American than the company's traditional Jamaican offerings.

Don't use the crust recipe; substitute «Julia's chocolate crust,» which is much flakier and more tender.

The crust is little more than store - bought puff pastry, which if you get the all - butter kind, bakes up nice and flaky.

This one is more cookie like and uses soften butter instead of the cold butter as in pate brisee which creates a flaky crust.

Glass is perfect because it make a flakier crust — just the way it conducts the heat I think — and you can see if it is nicely golden, or needs a minute more of baking!