Flakiness achieved, it was time to add egg and water, then knead the pastry to a uniform color. We did this without adding extra flour to the work surface – add too much flour and the pastry ...

Here’s how to roll out pie crust like a pro: Prep your station: Start with a clean surface like a cold countertop or a pastry ...

flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a ...

Tip the pastry out onto a lightly floured work surface, and roll out into a rectangle that is about 1cm/½in thick and three times as long as it is wide. Brush any excess flour off. Fold the top ...

Dry examples: "Dry ingredients to measure include flour, sugar ... take into account the curve of the liquid surface," says Lee Smith, executive pastry chef at Montage Laguna Beach.

Sieve the flour and salt into a large mixing bowl ... If doesn't matter at all that there are still flakes of butter visible in the dough. Turn the pastry onto a lightly floured surface. Divide in ...

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer ...

Indeed, constraints posed to apprentice volunteers and to the bakery and pastry-shop managers were ... to anticipated levels of concentrations of flour dust), as we had expected.

Beat almond flour, sugar, all-purpose flour ... on a lightly floured surface to an 11- x 11-inch square. Cut pastry into a 9 1/2-inch round; transfer to prepared baking sheet.

3. T urn out the mixture onto a clean, floured work surface. 4. With a rolling pin, lightly roll the butter to flatten the slices into the flour mixture. 5. Using a dough scraper, gather up the ...

The class took place at the cookery school in Bath, which was recently refitted with new Hotpoint ovens and stoves. The class was led by French baker and chef Richard Bertinet him ...