Bo Friberg

Short Dough Cake Bottoms

Preparation info
  • Yield:

    1

    cake bottom, 10 inches in diameter
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Work the short dough smooth with your hands, shaping it to a thick circle in the process.
  2. Start to roll out the dough to ⅛ inch (3 mm) thick and slightly larger than the size you need. Sprinkle just enough bread flour on the board to keep it from sticking. Keep moving and turning the dough over as you roll it, first with your hands and then, as the dough gets t