What is Pate Brisee?

Pate Brisee is a very light, scaly dough. If you learn only one pastry, it should be Pate Brisee, because this dough is incredibly versatile and can be used in everything from Quiche to chocolate cakes. It is also very easy to produce that they are washed, that the production of cake dough is difficult. In French, "Pate Brisee" literally "short dough", a reference to the fact that it contains a very high fat ratio to flour. It is this ratio that Pate Brisee gives its unique qualities and changes it crumbly, scaly and incredibly rich. This ratio also makes it easy to work with Pate Brisee, because this body is more forgiven than other cake and cake dough. Use a fork or a tablespoon to crush the ingredients together and be careful not to let the butter melt into a flour. The aim is to create a relaxed, granular mass and break the flour down to the small grains to make the mixture look almost sandy. Next, dissolve a teaspoon of salt in the third cup of ice water, along with a teaspoon of sugar and PSuddenly, drive water using a trusted mixing tool to pull the ingredients into the dough.

further wash your hands with cold water and use the heel of your hand several times to make the dough on the side of the bowl to the side of the bowl. This blurred action creates a number of small layers in the pate brisee, causing it to act almost like pastries; The result will be a light, fluffy dough, rather than dense, heavy. Use your hands and gather the dough in the ball that you can either introduce immediately or cool for about an hour to make it more feasible, especially if it is hot. Pate brisee can also be frozen up to three months in which the case should be thawed overnight before use.

This recipe Brisee Pate Brisee produces enough dough for a covered cake; You can also reduce it if you only need the lower bark. Add more sugar for sweeter dough; In this recipe you can use up to a tablespoon. For more cake doughAnd, cut into sugar and a little for salt. When you use for salty recipes, leave a little sugar in the flesh, because it will provide a nice counterpoint to spicy taste. You can also add things like lemon peel, nutmeg and underground nuts for further texture and taste.