I did a little research (I'll post links later) and apparently there are some oil crust recipes that turn out flakey. One called for vinegar and several had milk. One used a combination of oil and shortening.
When I baked the failed oil pastry on the cookie sheet, it actually came out pretty nice in texture. It just wouldn't stay together between lifting off the counter and dropping into the pan. I noticed the recipe I was using had substantially less flour than the recipes I found online. That might be a factor too.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
momijizukamori
no subject
Date: 2009-03-28 05:27 am (UTC)I did a little research (I'll post links later) and apparently there are some oil crust recipes that turn out flakey. One called for vinegar and several had milk. One used a combination of oil and shortening.
When I baked the failed oil pastry on the cookie sheet, it actually came out pretty nice in texture. It just wouldn't stay together between lifting off the counter and dropping into the pan. I noticed the recipe I was using had substantially less flour than the recipes I found online. That might be a factor too.