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I have heard that this will create a more tender end product.

  • What pastry dough, there are several types? What are you making from it? And more tender compared to what, no egg whatsoever, or raw egg, or something else? – rumtscho Jul 2 '16 at 16:22
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I have seen some blogs (without any references) that some old European recipes utilise hard boiled eggs, for Cakes & Sablé. It is mentioned that it is used to reduce the gluten binding together too much. I would guess it works similarly to gnocchi, the quantity of mashed potato mixed in the flour reduces the gluten leaving a soft pillowy texture.

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  • Interesting! If you can point out which blogs, or which recipes, that would be helpful - even if the blogs themselves don't give the original references. – Megha Jul 3 '16 at 7:10
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    Here is a recipe from the great Pierre Herme. The blogger describes a texture which is not like shortbread, but that has a delightfully crumbly snap. atkokken.com/2011/06/06/… – Shai Jul 5 '16 at 12:03

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