René never would have thought that making chicken pie requires specific technique that does not require adding flour when the dough looks soft.
Most of the time the best solution for a watery dough would have been adding flour, and all will be resolved.
We did it for Pan Mee (版面) noodles, we did it on pancakes.
It even worked on bread.
But when it came to pie crust René thought it was the same as she only watches it on YouTube, but with no specific recipe.
She followed her sister's recipe but doubted the recipe when the dough looked too soft.
Not realising that to to have a flaky pie crust, constant resting in cool temperature is very important.
And she didn't believe what her daughter mentioned and did it her way.
It looked really nice, but the crust went almost rock solid. Very crunchy and fragrant, but a tad hard.
We didn't want to throw it away just because the crust was haed; but we found a fix-it, by steaming it the next day after resting the baked pies in the fridge à night.
It turned out perfectly soft and fragrant. We were so happy to find out we didn't have to waste them.
A nice Sunday treat for us, but we will learn through the process in detail for a better result later.
Best wishes,
Philip and René
来自于 [WhereIn Android] (http://www.wherein.io)
