Hello the greedy
I'm going to tell you all the secrets to making your batter a success,
You'll also discover the main causes of failures, but rest assured, nothing insurmountable
The batter is mainly used to make pies, tarts, saint-honored, quiches, crisps, pie….
You can make your batter in a robot with the sheet, i.e. the K-shaped utensil, that being said stop the robot as soon as the dough starts to amalgamate
you have to work the dough as little as possible, no more, if not the flour, with heat and humidity, form of gluten. This then makes the dough elastic
For a pie 30 cm in diameter
- 250g flour
- 125 g butter
- 1 Pinch of salt
- 1 egg yolk
- 2 tbsp water
- 50g sugar (broken dough used for dessert only)
Put the butter in pieces and salt on the flour, crush the pieces of butter with your fingertips. Divide the crushed butter among the flour.
Make a fountain.
Dilute the egg yolk with a little water and pour into the center of the fountain
Mix little by little, mill several times.
To mill you have to push the dough in front of you with the palm of your hand
The milling is used to hold the dough together and to incorporate the pieces of butter into the dough
Form a ball. You get a smooth, soft, bit-free dough.
Let the filmed dough rest in the refrigerator for 30 minutes before using
Can we freeze broken dough?
The answer is YES!
Depending on the space available in your freezer, you can either leave it in a ball, but it will take 1 day in the refrigerator to thaw it quietly.
Either lower it directly into your mold, film well and put in the freezer, there too you will have to let it thaw depending on what you are going to put as a garnish, but it will take less time to thaw
How to keep your pie bottoms broken
Keep them safe from moisture so they don't soften. Rather at room temperature in a closed box (or a simple tlud paper!
Chef tips and tricks
With a broken dough you can cook the bottom and filling at the same time
Roll out the dough with a rolling pin
Butter or grease the pan and darken the dough and then prick it with a gluten fork is a protein in the flour.
If you follow all these steps there is no reason not to succeed his broken dough
Why cook the batter?
What is gluten
Gluten forms a network when flour is mixed with water and worked and baked to prevent it from swelling when cooked.
You can flavour your batter by adding citrus zest (grated with a grater or microplane), a pinch of the spice of your choice (vanilla, cardamom, cinnamon…)
Let your dough sit in the refrigerator for at least 30 minutes this will allow the gluten to relax. and your dough will reduce very little in the oven!
Don't forget to make small holes in your dough with a fork, this will allow the steam to drain away, so your dough will not be puffed up and will be crispy
When cooking: Preheat your oven to 220oC beforehand, cook for 30 minutes before putting it to 180oC, if you cook the filling and dough at the same time.
Summary table of causes of failures
|Leading causes of failure|
|The dough is britter||The water is not cold enough, or the butter is too soft|
|The dough is elastic||You've worked the dough too hard|
|Edges sag when cooked||It's due to a bad sinking|
For gluten intolerants. Replace wheat flour with your choice:
For a salted batter:
- 250g whole rice flour
- 220g whole rice flour – 30g buckwheat flour, chickpeas, corn…
For a sweet batter:
- 250g whole rice flour
- 220g whole rice flour – 30g chestnut flour, coconut, almond powder, hazelnut
To have binder and therefore a less crumbly dough you can always add guar gum at the rate of a teaspoon for a pie.
It is gluten that makes your dough easy to work with, so a paste with gluten-free flour will be harder to work with and more fragile and brittle.
It is better to lower the dough between 2 sheets of floured parchment paper without excess
That's it you now have all the keys in hand to know how to succeed in a broken dough