Re: medium flake crust- what went wrong?

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Posted by Charles on January 05, 1999 at 11:04:47:

In Reply to: medium flake crust- what went wrong? posted by Les on January 04, 1999 at 02:35:16:

medium flake crust?
===================

Les,

First: the corn meal texture you were looking for does not
produce a flake per say but rather a mealy crust. Nothing wrong
with mealy if that is what you want.

Second: the quantities you list reflect 2 cups flour to 1 cup
fat. There is a classic method called the 3-2-1 dough. It is as
follows:

3 parts flour...pastry preferred
2 parts fat.....golf ball sized for large flake..Butter is not 100% fat
1 part..........cold water
pinch of salt

weigh all ingredients and do not over work.

Respectfully,

Charles Rivers, CEC

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