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13 questions from this quiz
The pastry becomes tough
To prevent greasy texture
Sieve, rub in, roll, and fold
Reduces fat melting, prevents greasiness
The pastry becomes sticky
Relaxes gluten and prevents shrinking
Lightly on a floured board, turning often
200°C
To burst starch granules and set pastry
Pre-baking a pastry case without filling
To prevent soggy pastry when filled
15 minutes at 200°C
5 minutes extra
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