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Shortening, Pastery Dough and Gluten?

September 2, 2011 - 11:19am -- kjonyou
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What is the roll of lard or butter in a pastery dough with the dough gets stretched out paper thin like strudel? 

I am trying to make a similar dough for an Italian pastery that has to be streched literally paper thin.  I am using breadflour for a higher gluten content.  I undersand this is not typical for flaky pastery,  however, since its being streched so thin you need good gluten development.

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