Food recipes
Pate Brisee
Pate Brisee Ingredients: wheat flour, white, all-purpose, unenriched salt, table sugars, granulated butter, without salt water, bottled, generic Directions: In the bowl of a food processor, combine flour and salt; pul...
Pate Brisee
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
Directions:
In the bowl of a food processor, combine flour and salt; pulse to combine.
Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
(To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.
).
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
Do not process more than 30 seconds.
Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface.
Divide in half, and place each half on a piece of plastic wrap.
Shape into flattened disks.
Wrap in plastic, and refrigerate at least 1 hour or overnight.
The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
Directions:
In the bowl of a food processor, combine flour and salt; pulse to combine.
Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
(To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.
).
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
Do not process more than 30 seconds.
Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface.
Divide in half, and place each half on a piece of plastic wrap.
Shape into flattened disks.
Wrap in plastic, and refrigerate at least 1 hour or overnight.
The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.