Liquid - To bind ingredients together, Butter & Lard - Acts as a shortening agent to give a crumbly texture, Lard - Shortens the mixture, Butter - Gives colour and flavour to the pastry, Flour - Forms the structure of the pastry, Salt - Works with gluten and gives flavour,

Tabela rankingowa

Styl wizualny

Opcje

Zmień szablon

Przywrócić automatycznie zapisane ćwiczenie: ?