The art of french pastry phần 305

from powder to rubber if the powder is activated Two things will activate the powder and turn it to rubber: moisture and heat All doughs require some moisture, in the form of wet ingredients The friction of mixing creates the heat The more you mix the dough, the more rubber bands you create and the stronger they get This is what you want when you make bread dough, as the activated gluten makes it possible for the dough to be shaped and the final product to hold its shape But you don’t want to activate the gluten too much when you make other types of pastry, so it is important to keep the mixing slow and at a minimum Cake flour has the least amount of gluten of all the wheat flours, which is why we use it here The butter is at room temperature so that it will mix together fully with the other ingredients If you use cold butter it might not incorporate evenly or completely, and the resulting dough will have patches of butter in it This will create problems when you roll out and bake the crust Almond flour adds flavor to the dough It absorbs moisture better than other nut flours because it is not as fatty Egg is necessary in a sweet dough designed for a tart shell It binds the ingredients and allows the dough to be rolled and to hold its shape INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Butter (French style, 82% fat) | 168 grams | 6 ounces ... But you don’t want to activate the gluten too much when you make other types of pastry, so it is important to keep the mixing slow and at a minimum Cake flour has the least amount of gluten of all the wheat flours,... which is why we use it here The butter is at room temperature so that it will mix together fully with the other ingredients If you use cold butter it might not incorporate evenly or completely, and the resulting dough will have...stronger they get This is what you want when you make bread dough, as the activated gluten makes it possible for the dough to be shaped and the final product to hold its shape