Food recipes
Free-Form Crostata Dough
Free-Form Crostata Dough Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table butter, without salt water, bottled, generic Directions: Put the flour, sugar, and salt in the bowl of a...
Free-Form Crostata Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
Directions:
Put the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and process for a few seconds to mix the dry ingredients.
Cut the butter into 1/2-inch pieces, drop them onto the flour, and pulse the machine ten or twelve times, in short bursts, 20 seconds in all.
The mixture should be crumbly, with only a few larger bits of butter visible.
Sprinkle 3 tablespoons of water on top of the dough; immediately pulse about six times, only a second or two each time.
You want the crumbs to gather together in wet clusters, a bit like cottage-cheese curdsdont expect a mass of dough to form.
If they havent gathered, sprinkle on more water, a teaspoon at a time, and pulse two or three times after each.
When the clusters form, scrape them all out of the bowl, press them together, and knead just for a few seconds to form a smooth, tight dough.
Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using.
Freeze the dough for longer keeping.
(If the crumbs havent clustered after youve added 4 tablespoons of water, open the top and press them with your fingers; if theyre wet and stick together, just empty the bowl and press them into a disk of dough.)
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
Directions:
Put the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and process for a few seconds to mix the dry ingredients.
Cut the butter into 1/2-inch pieces, drop them onto the flour, and pulse the machine ten or twelve times, in short bursts, 20 seconds in all.
The mixture should be crumbly, with only a few larger bits of butter visible.
Sprinkle 3 tablespoons of water on top of the dough; immediately pulse about six times, only a second or two each time.
You want the crumbs to gather together in wet clusters, a bit like cottage-cheese curdsdont expect a mass of dough to form.
If they havent gathered, sprinkle on more water, a teaspoon at a time, and pulse two or three times after each.
When the clusters form, scrape them all out of the bowl, press them together, and knead just for a few seconds to form a smooth, tight dough.
Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using.
Freeze the dough for longer keeping.
(If the crumbs havent clustered after youve added 4 tablespoons of water, open the top and press them with your fingers; if theyre wet and stick together, just empty the bowl and press them into a disk of dough.)