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| Kneading is not really a term connected to pastry but with dough development. |
| Where a pastry is kneaded this must be very carefully carried out to prevent the paste from toughening. |
| Kneading is done with the base of the palm of your hand very lightly to clear a mixture prior to pinning or relaxing. |
| Generally this is a term used when producing dough’s, however the initial dough made for use with puff pastry is kneaded to produce a clear soft elastic dough by kneading with the base of the palm of the hand. |
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