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Short Dough Cake Bottoms
Preparation info
1
cake bottom, 10 inches in diameter- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
9 ounces 255 g
Method
- Work the short dough smooth with your hands, shaping it to a thick circle in the process.
- 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 prevent sticking. Keep moving and turning the dough over as you roll it, first with your hands and then, as the dough gets thinne