[IC - EXTREMELY BACKDATED]

[cardoperatedboy]

[...see I'd planned to do this BEFORE CHRISTMAS, only you know what the weeks before AND after Christmas are like.]




[OFF IN THE KITCHEN]

I'm ready to kick this dough's ass.

Comments

[cloakanddaikon.livejournal.com]

Squeezing would account for it, yes -- it's best to keep the mixture light and dry until the water is added.

Try working it in more of a uniform pattern, circling the bowl like you did when mixing the water in. Keep the pieces of shortening as uniform as possible, working at the larger ones as you go.

[cardoperatedboy]

Okay. [punches the air with doughygloves] This time I'll do it right.

[and STARTING IN...]

[cloakanddaikon.livejournal.com]

And keep from touching it as much as possible. The heat from your body is enough to soften and melt the shortening once the pieces are small.

[cardoperatedboy]

[nods. His tongue's sticking out again.]

[cloakanddaikon.livejournal.com]

See the separation there between the flour that's mixed and that which is not? Circle a bit more to draw the flour in from the edges of the bowl, and use the edge of the cutter to scrape the outside toward the centre.

[cardoperatedboy]

[SEVERE FOCUSSING POWERS.]

[cloakanddaikon.livejournal.com]

... stop.

Take a look at it now, and tell me what you think of it.

[cardoperatedboy]

Uh. [squints at it] The pieces should be closer to the same size--?

[cloakanddaikon.livejournal.com]

Some, yes. You're very close to done now; too much more and the smaller pieces will be cut too fine to be useful. Using no more than a dozen more strokes, cut down the largest of the remaining areas, and then move on.