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Re: palmiers

Name: Gerard
E-Mail: jonesg2@concentric.net

Comments

Besides taste, just kiddin! Probably sugar, do you roll the dough on flour or sugar? Its supposed to be rolled on sugar to get the sugar into the surface of the dough. Occasionaly I run my dough through the sheeter using flour then switch to the table using sugar, but thats with my own dough and the frozen types puff a lot more, do they use BP or what?

Regards, Gerard