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Recipe by: lloris
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6 c. flour
Powdered tempera
1 1/2 c. vegetable oil
1 c. water
Mix the flour with the desired color and amount of powdered tempera. Add the vegetable oil and water and knead well. If necessary, add more water in small amounts until the dough is soft and elastic. Store dough in a refrigerator in a covered container.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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