Egg whites will not whip
Egg whites will not whip stiffly if there is any trace of grease in the bowl. Be sure your bowl is clean. Egg whites also will not whip if there is any yolk mixed with the whites. If egg whites still will not beat up into proper volume, try adding 1/8 tsp of cream of tartar for each egg white used. If beating eggs in a copper bowl, do not add cream tartar because the acid in the cream of tartar will cause the whites to turn green.
Dough breaks apart when kneading
Dough may break apart when kneading due to a lack of shortening or liquid. If this occurs, press a small hollow in the center of the dough and add a litle milk; work the milk in using a fork ot spread it thruout the dough. The dough should then hold together and it can be kneaded.
Dough is too soft to be kneaded
Sometimes dough will be too soft to knead because of the high proportion of butter in the dough. If this happens, cover the dough with plastic wrap and chill in the fridge until dough is firm enough to work with.
Dough is too sticky to be kneaded
This problem can occur if too much liquid was added or if too little flour was used. Knead in more flour, a litle a time, until dough is of proper kneading consistency.
