![]() To make filling, in bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, vinegar and salt until blended. Fit each round into standard muffin tins. (10-cm) round cutter, cut into 12 rounds, rerolling scraps as needed. ![]() Step 2 Roll dough on lightly floured work surface. Form dough into a flattened disk, wrap in plastic wrap and refrigerate at least 1 hr. Stir in 1 tbsp (15 mL) more water if needed. Stir into the flour mixture until dough just comes together. In small bowl, whisk egg yolk with vinegar and 3 tbsp (45 mL) ice water. Cut in butter with pastry blender or rub through fingertips until mixture resembles coarse meal. Step 1 In large bowl, whisk flour with salt.
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