The art of french pastry phần 305
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frompowdertorubberif
thepowderisactivated.
Twothingswillactivate
thepowderandturnitto
rubber:moistureand
heat.Alldoughsrequire
somemoisture,inthe
formofwetingredients.
Thefrictionofmixing
createstheheat.The
moreyoumixthedough,
themorerubberbands
youcreateandthe
strongertheyget.Thisis
whatyouwantwhenyou
makebreaddough,asthe
activatedglutenmakesit
possibleforthedoughto
beshapedandthefinal
producttoholditsshape.
Butyoudon’twantto
activatetheglutentoo
muchwhenyoumake
othertypesofpastry,soit
isimportanttokeepthe
mixingslowandata
minimum.Cakeflourhas
theleastamountofgluten
ofallthewheatflours,
whichiswhyweuseit
here.
Thebutterisatroom
temperaturesothatitwill
mixtogetherfullywiththe
otheringredients.Ifyou
usecoldbutteritmight
notincorporateevenlyor
completely,andthe
resultingdoughwillhave
patchesofbutterinit.
Thiswillcreateproblems
whenyourolloutand
bakethecrust.
Almondflouradds
flavortothedough.It
absorbsmoisturebetter
thanothernutflours
becauseitisnotasfatty.
Eggisnecessaryina
sweetdoughdesignedfor
atartshell.Itbindsthe
ingredientsandallowsthe
doughtoberolledandto
holditsshape.
INGREDIENTS|
WEIGHT|
MEASURE
(APPROXIMATE)
OROUNCE
WEIGHT
Butter(French
style,82%fat)|
168grams|6
ounces
