pastry methods

in pastry thres a french technique of working with dough and there is the english technique .

the french technique is more detailed oriented than the english technique.

methods

• rub in method in which you combine the mixtures without alternating
• cream in , you start with eggs and sugar
• the french fold , slap and fold
• the berrinet method, streching and folding
• lastly two hand strech which is strategically kneading the dough.