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Old 11-01-2016, 08:05 AM   #11
Senior Cook
Join Date: May 2006
Location: Nazaré, Portugal
Posts: 120
Thank you for all the helpful responses.

I learned a lot.

The recipe that I used suggested between 3/4 and 1 1/4 cup of water. I immediately added 3/4 of a cup, and then needed to add flour.

I added more baking powder and salt but not more lard, and won't make these mistakes again.

I overworked the dough and when it came time to make small balls from the big one the dough was very elastic, like a strong rubber band.

Overworked and I hope not to make that mistake again.

So now I know why they shrank when I picked them up.


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