The art of french pastry phần 319
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METHODSFOR
MAKINGPIE
DOUGH:
CREAMINGVS.
SANDING
Therearetwomainways
tomixsweetdoughs,the
creamingmethodandthe
sandingmethod.The
creamingmethodisdone
bymixingthebutterwith
thesugarfirst,then
addingeggsoreggyolks,
andfinallytheflour.When
wecreamthebutterand
sugarweintroducesome
airbubblesintothedough
andthewaterinthe
butterandeggsactivates
theglutenintheflour.
Theresultisasweet
doughthatissomewhat
flakybecauseoftheair
bubblesintroducedwhen
mixing,butstableatthe
sametime.Weusethe
creamingmethodwith
theSweetDough.
Thesecondmethodis
calledsanding;it’sthe
methodweuseforsablée
dough.Wefirstmixthe
butterwiththeflour,
allowingthefatinthe
buttertowrapitself
aroundthegluteninthe
flour.Thispreventsthe
glutenfromdeveloping,
whichwouldcausethe
doughtoberubbery.This
methodistypicallyused
forshortdoughs.The
higherfatcontentin
sabléedoughalsomakes
thedoughflakyand
slightlymorefragile
comparedtoasweet
doughmixedusingthe
creamingmethod.
Themethodyou
choosedependsonthe
typeofdoughyouwishto
achieve,andthatdepends
onwhatyouintendtouse
itfor.Youcanusea
creamingtechniquewith
asabléerecipeandvice
versa.Forexample,ifthe
sabléerecipeyouwantto
usecallsforasanding
