The art of french pastry phần 58

cakes and other recipes that contain a lot of sugar When sugar is heated it breaks down and gets very sticky Because the flour is already in the mixture, the need to dust the pans with flour after greasing is eliminated BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 small bowl 1 rubber spatula >> Read this recipe through twice from start to finish INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Butter (French style, 82% fat) | 40 grams | 1½ ounces or 3 tablespoons Pastry flour | 8 grams | 1 tablespoon plus 1 teaspoon Soften the butter and mix in the flour Use to grease cake pans for pound cakes, sponge cakes, and similar batters (do not use for bread doughs or brioche as they do not contain enough sugar to make the product stick to the pan) Store in the refrigerator or freezer and bring to room temperature before using  ... OR OUNCE WEIGHT Butter (French style, 82% fat) | 40 grams | 1½ ounces or 3 tablespoons Pastry flour | 8 grams | 1 tablespoon plus 1 teaspoon Soften the butter and mix in the flour Use to grease... similar batters (do not use for bread doughs or brioche as they do not contain enough sugar to make the product stick to the pan) Store in the refrigerator or freezer and bring to room temperature before using... equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 small bowl 1 rubber spatula >> Read this recipe through twice from start to finish INGREDIENTS |