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To knead dough, shape it into a flattened ball. Push it away from you, then fold it toward you. Turn and repeat until it's smooth and elastic, about 5-10 minutes.
When kneading yeast dough, coat your hands and rolling pin with flour or cooking spray. Add just enough flour to keep dough from sticking.
To cut a sheet cake on a large rectangular cake board, stretch a 2-foot piece of sewing thread tightly between your hands, and draw it down through the cake.
Remove pastry from refrigerator 1 hour before rolling or shaping to avoid excess handling.