pastry造句
31. The pastry will puff up while it bakes.
32. Bake until the pastry is golden and crisp.
33. What's your secret for this wonderful pastry?
34. You'll need a large smooth surface for rolling out the pastry.
35. Divide the pastry in half and roll out each piece.
36. It's really a cheat, but you can use ready-made pastry if you want.
37. The fat and flour are rubbed together with the fingertips as for pastry.
38. My second attempt at making flaky pastry was a bit more successful.
39. Using a knife, make slight indentations around the edges of the pastry.
40. Roll out the pastry.
41. Spread some flour on the table and roll the pastry out very thin.
42. Cut the pastry into a square and turn in the corners.
43. Cut off any excess pastry and put it to one side.
44. Don't indulge in rich sauces, fried food and thick pastry as these are high in fat.
45. I'm as good a cook as she is except when it comes to pastry.
46. Coffee takes on a flavour all of its own when enjoyed with freshly cooked pastry.
47. Place the pastry circles on to a baking sheet and position one apple on each circle.
48. If any cracks have appeared in the tart case, fill these in with raw pastry.
49. Take a sheet of filo pastry and brush it with melted butter.
50. Ease the pastry into the corners of the tin, making sure you don't stretch it.
51. This will be my second attempt to make flaky pastry.
52. These doughs can be rolled out while you wait for the pastry to chill.
53. When you have rolled the pastry, place it in a pie dish.
54. The secret to making good pastry is to use very cold water.
55. Fold the pastry over at the ends to seal in the juices.
56. Cut the pastry into small rounds, one for each pie.
57. To make the pastry, sieve the flour and salt into a mixing bowl.
58. Flatten the pastry into a thin disc with your hands.
59. Pinch the edges of the pastry together to seal it.
60. Roll out the pastry to a thickness of 1 cm.
123456