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I like it a lot http://redtube.in.net/ redtube japan I was also out there teaching other bakers. It is what I am still doing now – passing on the knowledge I have accumulated over the years. What I have learnt is that the key to a good Danish pastry is, like most things, good-quality flour; but more particularly, in this case, good-quality butter. The Normandy butters of northern France have a slightly higher melting temperature, so they allow you to laminate (or layer) your dough and your butter together without the butter melting.

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