Hi, I see many recipes for Pate Brisee with egg. Some have only one, some have an egg for every cup of flour. Is there a typical ratio for sweet dough with egg? Also, can you explain why rolling & folding a quick puff pastry doesn't make it tough, like rolling a straight dough too much can?
Thanks as always
Margie
December 12, 2018 at 12:47pm