![]() ![]() Besides that, I believe our hands make the best tools. I find mixing pastry dough by hand a calming and fun sensation, and any tension just disappears. It’s difficult to stay mad or stressed out when your hands are smearing flour and butter together. The soft and silky touch of flour is so relaxing and soothing, that mixing pie dough makes me feel like a kid again. Working with my hands is both efficient and effective and it’s also therapeutic. Video from King Author Flour: How to roll Pie Dough Fortunately, my anger and frustration over my food processor quickly subsides while I gently knead the butter and flour with my fingers. Push button technology should last longer than one year. It gets me so mad because they are expensive machines and of course they break just after the warranty expires. I started this because my food processor stopped working. These little blobs of butter help create a light and flaky crust.Ī couple of years ago I started making pie/galette dough by hand. Ideally, you will notice streaks of butter smeared throughout the prepared galette dough. The dough should feel moist, not wet and sticky, and the dough will just hold together without dry crumbly parts. When making pastry dough, keep this simple philosophy in mind – less is more. Over handling the dough will create a tough galette crust. Avoid any desire to mix and mix and mix once you add the water. The tricky part making pastry dough is knowing what the dough should look and feel like. If you are not a fan of whole wheat it is easy to substitute the flour, (spelt flour is popular now) using the same ratio of 2 to 1, or make the crust with only all-purpose flour. You get some whole grain, but the crust is not dry or heavy. I have found that the ratio of two parts all-purpose flour to one part whole wheat flour, is a nice blend. Whole wheat flour brings a nutty flavor to the crust and gives the crust a deeper golden-brown color. Additionally, I add whole wheat flour to the mix. It makes pie crust with a sweet buttery flavor and a delicate and flaky crust. I know practice makes perfect, but the simplicity and informality of a galette appeals to me.įor the crust, I prefer all butter pastry dough. Whenever I try to make a pie, I feel like my fingers just get in the way and I lack the extra-fine motor skills to perform such neat and detailed work. I feel a lot of pressure to present a pristine and detailed pie crust without any flaws. I love pie, but I am never satisfied with how mine look. The free form structure of a fruit galette is just my style. One of my favorite baked fruit dessert is a galette. A simple baked fruit tart is an easy and delicious choice for a summer dessert. ![]() I am in awe of Mother Earth and her many nourishing gifts.įresh fruit is refreshing and delicious, but sometimes extra preparation and cooking will reward you with a sweeter and more concentrated fruit-filled flavor. To eat a fresh ripe nectarine, is tasting the fruit at its brightest and sweetest. As the juice drips down my chin and elbow I forego all good manners just to get every drop of its sweet juice. The bright perfume and one bite will tell you just how ripe the nectarine is. I love the warm colors. Each nectarine has a unique and variegated mosaic of rich sunset colors. Its sweet perfume and the soft give of its’ flesh, informs me that I am holding a delicious and ripe nectarine. There is nothing like eating a fresh ripe nectarine or any ripe fruit for that matter. ![]()
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