The art of french pastry phần 312

• Using a paring knife, trim away the excess dough that is overhanging the edges Refrigerate the tart shell (do not cover) for at least 1 hour and preferably overnight before prebaking JACQUY’S TAKEAWAYS >> Adding the flour in 2 steps will ensure that you will not have lumps of it in the dough >> Letting dough “rest” does not mean that it is tired and needs a nap What it means is that some of the gluten was activated during the mixing, so the dough needs to rest to allow the gluten to relax and get weaker The resting will also allow the starch in the flour to act like a dry sponge It has the power to absorb and retain moisture so that dough can come together and hold its shape But it needs time Let any dough made with flour rest for even an hour after mixing and, even if it’s a sticky whole wheat dough, you will see that it comes together >> A low oven temperature allows ... activated during the mixing, so the dough needs to rest to allow the gluten to relax and get weaker The resting will also allow the starch in the flour to act like a dry sponge It has the power to... >> Adding the flour in 2 steps will ensure that you will not have lumps of it in the dough >> Letting dough “rest” does not mean that it is tired and needs a nap What it means is that some of the gluten was... together and hold its shape But it needs time Let any dough made with flour rest for even an hour after mixing and, even if it’s a sticky whole wheat dough, you will see that it comes together