when we talk about baking, of course, it is important what quality your flour is, so i use makfa flourause this flour is made according to the highest standards of the state standard, it is very finely ground. she is gentle and behaves perfectly. it is not even necessary to sift it, because it is so airy and loose pancakes, please, and cheesecakes, please, such shortbread dough puff pastry muffin. in general, you understand me, this is the number one flour for me 180 g. a certain accuracy, because here the ratio of flour of dry ingredients to butter. this is very important, because it depends on how loose, crumbly, tender dough you get, so we take it. exactly half, that is, 180 g of flour and exactly half of the butter. i use butter in a delicious way, here it is very important that the butter be very cold not from the freezer, in general, good butter cannot be frozen. this is very bad for the oil. the main thing is to have good oil. that's how mine had this sweet delicate taste is the aroma of cream, because this oil produces. you know, in order to make a kilogram of such butter, in m