練りパイ生地(パートブリゼ)の作り方・レシピ La Pâte Brisée|Coris cooking
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Mix well and put in refrigerator to cool Cut chilled butter into about 7㎜ square Mix butter and flour Then crush the butter with your fingers Crush the butter firmly Finish crushing the butter Add pre-chilled liquid and mix When it becomes a big rag, push it from above and mix Dough completion Reduce the thickness to 1㎝ and refrigerate for 1 hour and half Pate brisee completion Extend to your preferred size

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