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Fold it by folding part in half of the way, then folding the other side over top of that fold.
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Brush off any excess flour, fold it in by thirds – like you might fold a blanket – then wrap it well and chill it for an hour.
Fold it in by thirds, roll it and fold it again (don't worry that it looks a bit of a mess at this stage), wrap well and freeze for 30 minutes to firm (or chill in the fridge for a little longer).
Grab a corner and fold it up by 2-3 inches (5-7.5cm); continue rolling the folds on top of each other in the same length until you reach the top of the fabric.
Fold it in half by putting your hand in the center (where your neck was) and letting the ends hang loose.
Pour the cool melted butter over the surface and fold it in, immediately followed by the remaining flour.
Crease the fold so it lies flat and double-check that you've folded it up by the correct amount.
Make a gutter when folding, by folding it just below the grommet.
It has retained whole pieces of the original red wax seal and is deeply creased — as if someone had folded it into a two-by-two-inch square and kept it in a pocket for several years.
Prepare the lunge line, by folding it back and forward over itself, not by coiling around your hand.
defer.add img); Roll up the piece of paper by folding it half an inch and repeating until completely folded defer.add img); Shooting instructions: Make a "V" with your fingers defer.add img); Put the elastic across your fingers.
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