![]() Once you wrap the dough disk in plastic wrap, you can massage the dough and the edges with your warm hands to close any cracks. As you work it into disks, it should end up smooth, having the consistency of play-doh. ![]() ![]() Do what you need to do to get the dough to hold together well. Make sure your dough disks do not have cracks in them: Do not worry about overworking the dough to form the dough disks because of the way we incorporate fat, this is a very forgiving pie dough.Stir the sour cream: Use full-fat sour cream and if it has separated in the container, stir it before adding it to the dough mixture.Flattened pieces of butter will result in flaky layers. Pressing down with your knuckles in the bowl can help with this. Squish the butter into the flour: As you work the butter into the flour, squish it so that some of the cubes flatten into the flour.But don't let it sit out too long! You do not want soft room temp butter here. Take the butter out of the fridge and let it sit out for a few minutes before working it into the flour mixture. Torta pasqualina (Genoa, Liguria) A rich Easter treat, this lavish pie is filled with ricotta cheese (or priscinseua, the local fresh cheese), eggs and greens usually chard, spinach and sometimes artichokes and fresh peas flavoured with fresh marjoram leaves.It’s then covered with a second layer of unleavened dough and baked. ![]() For traveling, allow it to cool completely, slice, and wrap in an airtight bag. To serve, allow the calzone to cool and 'set' for 10 or 15 minutes. Folding butter in like viennois but no yeast like a pie crust. Turn the heat down to 400☏ and continue baking for a further 15 minutes, or until the crust is golden brown. But in this recipe, you'll work the butter into the flour with your hands, which will only work if the butter isn't too cold. This seems to be like a cross between a pie crust dough and viennois, mixing the techniques. Take the chill off the butter: Many pie crust recipes call for working with very cold ingredients, which is important for an all-butter pie crust. ![]()
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