The art of french pastry phần 304
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andceramicdo
notconductheat
verywell
Ifyouareusinga
ring,you’llneed
asheetpanlined
withasilpator
parchmentpaper
thattheringor
pancansiton
topof
Aring,plate,orpan
thathasa
diameterthatis
1½incheslarger
thanyourtart
panorring
Flour,fordusting
Rollingpin
Attheschoolwe
alsouseplastic
oraluminumbars
(availablein
hardwarestores)
thatarethe
desiredthickness
ofthedough;we
setthemon
eithersideofour
boards,andas
thedough
flattensoutthe
rollingpin
eventuallyrests
onthebarsand
thedoughwillbe
rolledouttoan
eventhickness
>>Readthis
recipethrough
twicefromstart
tofinish.
UNDERSTANDING
INGREDIENTS
Powderedsugarmeltsfast
andcombinesquickly
withtheotheringredients.
Thiswillallowyoutowhip
themixtureless,thus
avoidingthedevelopment
ofairbubblesandgluten.
Allwheatflours
naturallycontainaprotein
calledgluten.Gluten
createselasticityindough,
whichisthelastthingyou
wantinapiecrust
becauseelasticitywill
causeittoshrinkduring
baking.Thinkoftheflour
asabunchofpowdered
rubberbandswhose
consistencycanchange
