Maggie at King Arthur

March 13, 2022 at 2:30pm

In reply to by Lorna (not verified)

This method is best when it fully coats the flour creating a sandy texture, Lorna. By pinching off the butter you are distributing the fat nice and evenly, but to get the benefits of the paste or reverse creaming method you would actually want to mix the the fat into the dry fully. 

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