The art of french pastry phần 316

confectioners’ sugar into separate bowls >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS Since sablée dough is more delicate than sweet dough, I use all-purpose flour in it All-purpose flour contains slightly more gluten than cake flour, and will hold the dough together and prevent it from crumbling apart The almond flour contributes a rich nutty flavor to the dough Egg yolk also helps bind the dough and contributes great flavor, texture, and color to the final product The lecithin in the yolk is what makes it a great binder I use confectioners’ sugar in this recipe because it melts and mixes much faster with the other ingredients than regular sugar The butter contributes rich flavor and is the main reason why the dough is so flaky There is twice as much salt in this dough as in the pâte sucrée The salt contributes to the delicate texture INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Butter (French style, 82% fat) | 175 grams | 6 ounces Sea salt | 3 grams | Scant ½ teaspoon All-purpose flour | 290 grams | 2 cups plus 3 tablespoons Almond flour, skinless | 35 ... ingredients than regular sugar The butter contributes rich flavor and is the main reason why the dough is so flaky There is twice as much salt in this dough as in the pâte sucrée The salt contributes to the delicate... more gluten than cake flour, and will hold the dough together and prevent it from crumbling apart The almond flour contributes a rich nutty flavor to the dough Egg yolk also helps bind the dough and contributes... great flavor, texture, and color to the final product The lecithin in the yolk is what makes it a great binder I use confectioners’ sugar in this recipe because it melts and mixes much faster with the other ingredients than regular