The art of french pastry phần 303

come to room temperature: Digital scale, set to metric weights 1 sifter 3 small mixing bowls KitchenAid or stand mixer fitted with the paddle attachment, or a large bowl and a rubber spatula 1 rubber spatula 1 dough scraper Plastic wrap 1 rolling pin Two 9-inch tart pans or rings 1 fork or dough docker Pie weights NOTE: Sift the confectioners’ sugar, almond flour, and cake flour into separate bowls >> Read this recipe through twice from start to finish BEFORE YOU BEGIN >> First get out all the equipment required for rolling out the dough and lining the pan: 1 silpat or parchment paper: I recommend that you acquire a large silpat for rolling out dough, as it makes it very easy to prevent the dough from sticking Tart pans or rings: Use rings or pans made of steel or galvanized metal, as they are the best heat conductors; glass ... dough, as it makes it very easy to prevent the dough from sticking Tart pans or rings: Use rings or pans made of steel or galvanized metal, as they are the best heat conductors; glass ... twice from start to finish BEFORE YOU BEGIN >> First get out all the equipment required for rolling out the dough and lining the pan: 1 silpat or parchment paper: I recommend that you acquire a... Two 9-inch tart pans or rings 1 fork or dough docker Pie weights NOTE: Sift the confectioners’ sugar, almond flour, and cake flour into separate bowls >> Read this recipe through twice from start to finish