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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Chook" data-source="post: 1957862" data-attributes="member: 24561"><p>Could you let me know how you get in with it if you do decide to make it. Mr. C has been after me to make him his favourite York slice and I did think about the possibility of making it with a fat head type dough but can't work out how to keep the pastry supple enough to create the layers. I did try but found the dough cracks at low temperatures and the butter between the layers melts if I kept the dough warm enough to keep pliable ..... <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite16" alt=":banghead:" title="Bang Head :banghead:" loading="lazy" data-shortname=":banghead:" /></p></blockquote><p></p>
[QUOTE="Chook, post: 1957862, member: 24561"] Could you let me know how you get in with it if you do decide to make it. Mr. C has been after me to make him his favourite York slice and I did think about the possibility of making it with a fat head type dough but can't work out how to keep the pastry supple enough to create the layers. I did try but found the dough cracks at low temperatures and the butter between the layers melts if I kept the dough warm enough to keep pliable ..... :banghead: [/QUOTE]
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