'Fraiser' a dough - Pastry technique science for Pie/Tart Dough

Name: 'Fraiser' a dough - Pastry technique science for Pie/Tart Dough
Yield: 6
Ingredients: 115g butter; 50g icing sugar; few drops of vanilla extract; 190g all purpose flour; 25g icing sugar; 25g almond flour; 1/2 egg

'Fraiser' a dough - Pastry technique science for Pie/Tart Dough was pinched from <a href="https://foodcrumbles.com/fraiser-a-dough-pastry-technique-science/" target="_blank" rel="noopener">foodcrumbles.com.</a>

INGREDIENTS

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115g butter

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50g icing sugar

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few drops of vanilla extract

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190g all purpose flour

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25g icing sugar

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25g almond flour

•

1/2 egg

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