The art of french pastry phần 100
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ascomparedtobread
flour.Thinkofglutenas
powderedrubberthatis
activatedbyheatand
water.Assoonasthe
doughismixed,the
glutendevelopsand
becomesrubbery.Too
muchofthiswillresultin
adoughthatwillshrink
uncontrollably.
Whitevinegardoestwo
things:itrelaxesthe
gluten,anditprolongsthe
shelflifeofthedoughdue
toitsacidity.Withoutthe
vinegartherawdough
wouldturngrayafter2
daysintherefrigerator.
Seasaltisthesaltof
choiceforpastrychefs,
andtheoneIrecommend
forallcooking.Itismuch
healthierforyouthan
rocksaltbecauseitis
iodized,anditdoesnot
tastetoosalty.
Thetypeofbutteryou
useforpuffpastryis
crucial.Youmustuse
butterwithafatcontent
of82percent,becauseit
haslesswaterinit.When
youfindinexpensive
butterinthesupermarket
thelowpriceisoftendue
tothefactthatthebutter
isloadedwithwater.This
extrawaterwillcreate
excesssteamduringthe
bakingprocess,which
makesthedoughrise
tremendously;butmore
waterinthebutteralso
meansfewersolids,and
yourpuffwilleventually
collapse.
INGREDIENTS|
WEIGHT|
MEASURE
(APPROXIMATE)
OROUNCE
WEIGHT
Whitevinegar|3
grams|ắ
teaspoon
Coldwater|180
grams|ắcup
plus1
tablespoonor
6ẵfluidounces
Seasalt|12grams|
1ắteaspoons
All-purposeflour|
