Daily Prompt: Overworked

Overworked shortcrust pastry tends to be tough as old boots – whereas bread dough definitely needs to be kneaded well, with all the muscle you can muster, the trick with pastry is to apply only the barest whisper of fingertip caress when rubbing in, followed by the tenderest of touch to combine it all together into a soft ball before chilling and rolling out to the desired shape and size. Be gentle and respectful in your approach, and you will be rewarded with the most delicious melt-in-the-mouth pastry – yum! πŸ™‚

Daily Prompt: Overworked


3 thoughts on “Daily Prompt: Overworked

  1. Judy E Martin January 19, 2017 / 8:23 pm

    Oh I am salivating here, Ruth. I love pastry and making it tenderly as you describe does give rich rewards πŸ™‚

    Liked by 1 person

  2. Sonnische January 20, 2017 / 12:51 am

    So true. I used to get so upset as a teen learning to make piecrust when it wouldn’t hold together or got stuck to the surface I was rolling it on, that once I threw the whole crumbly mess on the floor and jumped up and down on it!

    Liked by 1 person

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