Search Results • Search Results • Search Results

Cover and leave on the bench for 45 min Pull and fold x3 times with 45 min proofs Place in lidded container

Prep time 110 min Serves up to 12 Cook time 20 min THE FACTS Stays fresh on the bench for 4 days Can butter and warm water from tap and mix until the mixture has bound enough to dump out on a floured bench

Place flour on bench or board in a mound. 2.

Place the bowl of filling on a scale (this allows you to monitor the amount of filling going into each Lastly wet a clean tea towel and fold in half and place on the edge of the bench 7. in a circular motion press down the rice paper then flip over with a few centimetres hanging off the bench

Gently pull the dough to ensure the dough reaches the edges of the tin.

dough for 2 / 5 minutes to ensure all ingredients are incorporated lightly flouring your hands and the bench

place of wire rack over a lined baking tray and place in oven to keep crisp and continue cooking to reach

butter and warm water from tap and mix until the mixture has bound enough to dump out on a floured bench

Place flour on bench or board in a mound. 2.

Store in the fridge for 48 hours or on the bench top or 24 hours.

Cover and leave on the bench for 45 min 5.

Place a piece of parchment paper on the bench and place another piece over the dough.