A brittle dough
14. July 2014
As the name suggests, it is a brittle dough. This dough is great for fruit cakes of all kinds. You have a few variants. A classic American pie, a cake that has a fruit filling from the top and the edges are ornamented. Galette , originally a French rustic pie. Seal two of these quantities, because the dough is just a base, a bit like a pizza. You can also fill small fuser boxes to form one-sided wheels.
And when you do this perfectly, you will make delicious crisp chips after the baking process, for which there are small lumps of butter, just because they cause the famous fragility. The basis for success is simple: you can not "rework" the dough! It should not be completely smooth, but it should just be full of small butter pieces. That is why you work with butter cooled, you will also help with ice water and you will try to minimize direct contact with dough to keep your hands warm.
There are many ways to achieve this effect. A hand-made knife slicer was great for me. You can find it abroad under the name of pastry blender. Look what you can find at the bottom of the picture. If you do not know yet, I'm preparing a kitchenetteshop online shop, which will sell not only my cookbook, but also great kitchen and other extraordinary items, such as this pastry blender. I hope you enjoy the shop just like me! Otherwise, a knife robot can be used to prepare this dough, and only a few pulses of butter, along with other ingredients, can be chopped. Or you can simply take a knife in your hand and butter in a flour patiently cut into pieces of peas ...
I still have to add that this recipe I donated to Harper's Bazaar in July, and in a few days I will add you a recipe for the Galette fruit cake , which is shown below.)
15 minut
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0
porce
Postup
1.
Prepare a small cup of water with a few ice cubes. Put a large bowl of flour together with sugar and salt. Cut the butter into small cubes and add them to the bowl. Already in this part of the preparation you can use a dough slicer.
2.
Use a knife or slicer to squeeze the butter in the bowl with the other ingredients until you reach the small pieces of butter. It will be right now!
3.
Then it is time to combine everything together ... Add about 120 ml of ice water to the dough and combine the dough together with a spatula or silicone spatula. You may need some extra ice water, but add it if only one spoon. Once you know that the butter dough begins to stick together, you can use your hands and a couple of moves like "kneading" put it in one sphere. But be careful, do not work!
4.
Divid the dough in half, wrap it in the foil and put it in the fridge for at least an hour, but ideally wait two hours. If you do not bake right now, it will hold you in the fridge for a few days, and in the freezer even for a whole month.
