| 21. | Cover with waxed paper, and refrigerate for up to 24 hours.
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| 22. | Drop mixture by teaspoonfuls on waxed paper and let cool to room temperature.
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| 23. | Cover a small baking sheet with waxed paper or aluminum foil.
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| 24. | Sift flour, baking powder and salt onto waxed paper; set aside.
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| 25. | Peel off the top sheet of waxed paper from both doughs.
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| 26. | Mold dough into a log shape and then wrap with the waxed paper.
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| 27. | With hands, shape dough into a ball; wrap in waxed paper.
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| 28. | Cover with waxed paper and place a weight on top for several hours.
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| 29. | Place a piece of waxed paper on top and cover with a plate.
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| 30. | Butter one side of a 15-inch sheet of waxed paper.
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