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 Short Crust Dough

       By: Chef Naam  

Recipe Detail :

Short Crust Dough - Short Crust Dough is basic pie crust that can use to make a variety of desserts such as pies or tarts. Keep refrigerated and can bring to use later.

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Short Crust Dough - Short Crust Dough is basic pie crust that can use to make a variety of desserts such as pies or tarts. Keep refrigerated and can bring to use later.

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Cooking time :40-50 minutes
For: about 500 grams

1. 250 grams Powder (sifted)
2. 125 grams Cheese
3. 20 grams Egg yolks (1 egg) 
4. 25 grams Sugar
5. 5 grams Salt
6. 50 grams Water

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1. Mix flour with butter. Smash butter with flour until smooth.
2. Put egg yolk in the middle of flour, add sugar (mix with salt) and knead until well combined.
3. Cut the dough and knead until smooth. Wrap with food plastic wrap and chill in the refrigerator. (you can  keep for 5-7 days)

1. A ring in a ring around the butter.
Two. Molding the dough into a ball. I do not use the rolling pin to remove it. Massage on a hit batter and gently roll the dough into a flat at a little 1/8 and massage (massage for half a rotation that will be squared), roll the dough thick. Away from the middle to the end. (Do not be late, some too).
Three. Rolling the dough over the edge of the ring than two "is the rolling of the dough rolled out barbed end (making a hole in the heat and steam will have access to the flour.
4th. Put the holes down to the ring trap. Thumb on either side of the track to the edge of the dough in the ring. The edge of the dough away on the edge of the ring is bordered on one side for Cut off the excess flour.
5. A clip of the flour. Hand holding a pen of 45 degrees, do not pinch the dough around the edges. The cut edges using thumb again. Do not allow the dough to the edge of the ring.
6. Stored at 0-4 degree Celsius Real time 5-7 days Store.
7. A - a bag of rice, beans or pie dough in the center. (Not the dough puffed up) and bake at 200 to 220 degree Celsius for about 30-40 minutes Materials.

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 Short Crust Dough




Short Crust Dough - Short Crust Dough is basic pie crust that can use to make a variety of desserts such as pies or tarts. Keep refrigerated and can bring to use later.

Ingredient of Short Crust Dough

1. 250 grams Powder (sifted)
2. 125 grams Cheese
3. 20 grams Egg yolks (1 egg)
4. 25 grams Sugar
5. 5 grams Salt
6. 50 grams Water

How to Cook Short Crust Dough

1. Mix flour with butter. Smash butter with flour until smooth.
2. Put egg yolk in the middle of flour, add sugar (mix with salt) and knead until well combined.
3. Cut the dough and knead until smooth. Wrap with food plastic wrap and chill in the refrigerator. (you can keep for 5-7 days)

1. A ring in a ring around the butter.
Two. Molding the dough into a ball. I do not use the rolling pin to remove it. Massage on a hit batter and gently roll the dough into a flat at a little 1/8 and massage (massage for half a rotation that will be squared), roll the dough thick. Away from the middle to the end. (Do not be late, some too).
Three. Rolling the dough over the edge of the ring than two "is the rolling of the dough rolled out barbed end (making a hole in the heat and steam will have access to the flour.
4th. Put the holes down to the ring trap. Thumb on either side of the track to the edge of the dough in the ring. The edge of the dough away on the edge of the ring is bordered on one side for Cut off the excess flour.
5. A clip of the flour. Hand holding a pen of 45 degrees, do not pinch the dough around the edges. The cut edges using thumb again. Do not allow the dough to the edge of the ring.
6. Stored at 0-4 degree Celsius Real time 5-7 days Store.
7. A - a bag of rice, beans or pie dough in the center. (Not the dough puffed up) and bake at 200 to 220 degree Celsius for about 30-40 minutes Materials.
 
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