i made the most delicious cornish pasty today ( i thought so anyway ) and so did my husband but said that he doesn't like flaky crust much and if i could make a less flaky crust the next time .
so far most of the instructions i've come across always aim for a flaky crust. what do i do to make a more crumbly crust. it should taste more a more like a soft biscuit? that's what dh said. i hope he knows wht he's talking about!
anyway my basic recipe was 225g flour and 112g butter and lard. oh and dh wants it a bit less fatty as well
now can i cut back on some of the butter and lard? and if so how much
how do i get this crumbly crust then, knead the dough more?
any help from experienced bakers is most appreciated. thank you
so far most of the instructions i've come across always aim for a flaky crust. what do i do to make a more crumbly crust. it should taste more a more like a soft biscuit? that's what dh said. i hope he knows wht he's talking about!
anyway my basic recipe was 225g flour and 112g butter and lard. oh and dh wants it a bit less fatty as well
now can i cut back on some of the butter and lard? and if so how much
how do i get this crumbly crust then, knead the dough more?
any help from experienced bakers is most appreciated. thank you