Keeping your Hands Cool when Handling Pastry

Every one always tell you that to make good pastry you need cool hands, and to be honest, the colder the ingredients and your hands, the better. 

If you naturally have warmer hands, simply run them under a cold tap for a couple of seconds before patting them dry and work the pastry before the heat up again! 

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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