For fine work, such as fashioning flowers, branches, and leaves, it's best to let pâte morte rest under refrigeration for several hours.
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Q15: Pâte morte must be on the stiff
Q16: Medium and whole rye are the flours
Q17: Pâte morte accepts color readily. Caramel color
Q18: A portion of cake flour added along
Q19: Pâte morte made with white flour does
Q21: When hot from the oven, the pâte
Q22: Coffee extract should be added to the
Q23: To join dough pieces if the piece
Q24: In a competition where everything must be
Q25: A deeply colored paste can be made
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