The dough for <a href="https://www.theguardian.com/food/2023/jun/21/how-to-make-the-perfect-pissaladiere-recipe-felicity-cloake">Felicity Cloake’s pissaladière</a>, for example, is made using age-old techniques.
2024-08-27 575词 中等
Another constant is not to overwork the dough, and while Ebuehi prefers to do this by hand, Manon Lagrève, author of Chez Manon, prefers a food processor: “That’s my number-one tip,” she says. “It’s the easiest way to make dough, and you’re guaranteed a good shortcrust, because the butter stays cool from not being handled too much.” Lagrève might play around with the base flavours, too, perhaps adding rosemary, for example, if a quiche is on the cards.
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