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The layered films may be formed through blow extrusion, or extrudates from three machines may be pressed together in a die block to form a three-layer flat sheet that is subsequently cooled by contact with a chilled roll.
Once chilled, roll the pastry out thinly.
3 Once chilled, roll the pastry out on a piece of lightly floured greaseproof paper.
Wrap it in clingfilm and refrigerate for at least an hour. 2 Once chilled, roll the pastry out on a piece of baking parchment so that it is large enough to line the base and sides of a 20cm-diameter cake or flan tin (I used a round loose-bottomed cake tin).
* Mix doughs and, after they have chilled, roll them out early in the day before the kitchen has had a chance to warm up, and especially before you turn on the oven.
Similar(55)
Unwrap the chilled dough and roll out on the lightly floured worktop to a rectangle as before.
Roll the chilled cookie dough into 1-inch balls, then roll them in the pistachios; place the balls on the baking sheet, spaced 1 inch apart.
Gather the clumps together into one mass of pastry, flatten slightly, wrap in clingfilm and chill for 30 minutes or so. 4 Roll the chilled pastry out on a well-floured work surface to a thickness of roughly 3mm.
Hugely pregnant at the time, and always starving, I grabbed for the nearest breadbasket and began working a chilled butterball into a roll.
4 Roll the chilled dough into small, conker-sized balls and space evenly apart on the baking tray, leaving room between each for them to spread.
Roll the chilled pie dough between layers of plastic wrap to a round that's 13 inches across; transfer it to the pie plate and fit it in, trimming off any overhanging dough or folding it under.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com