Roll the dough out with a rolling pin into a round disc that is approximately 1cm thick and is large enough to cover your fluted flan/tart dish. Tip the dough out on to a work surface and knead several times to incorporate any loose crumbs.As long as you have enough water to form the dough without it being overly wet, it is fine. Conversely, if you live in a more humid climate, you may find that your dough needs less water. This may happen if you live in an area where the air is dry. If your dough is still too crumbly and dry, you could add a bit more cold water and knead until the dough is just formed. Mix and knead with your hands until the dough forms a ball. Make a well in the middle of the flour mixture and add 50mL of cold water at once. With your fingertips, rub the butter pieces into the flour until they are about irregular pea-size. In a medium mixing bowl, add the flour, salt, and cold butter pieces and mix until evenly distributed. ![]() You will also need a 9-inch tart dish for this recipe.
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