How to make 3Types of Tart Shell (Pâte Sucrée / Pâte Sablée / Pâte Brisée) скачать в хорошем качестве

How to make 3Types of Tart Shell (Pâte Sucrée / Pâte Sablée / Pâte Brisée)

#tartshells #tartrecipe #tart ------------------------------------------------------------------------------------------------------ 🔹Time Line🔹 01:05 Pâte Sucrée 06:32 Pâte Sablée 11:19 Pâte Brisée 15:52 Comparison of three tart shells ------------------------------------------------------------------------------------------------------ ✔️Pâte Sucrée 🔸 Sucrée = It means sugar. It is a dough with high sugar content and has a hard texture. 🔸 Sugar batter method I whipped enough butter and sugar until the color brightened. Don't miss the bottom part of the explanation about it. Prepare butter and eggs at room temperature. 🔸 Sugar can be replaced with powdered sugar. Sugar powder has very fine particles, so it's easy to make. Unsalted butter 35g Powder sugar 26g Pinch of salt Egg 14g Cake flour 71g Almond powder 17g ------------------------------------------------------------------------------------------------------ ✔️Pâte Sablée 🔸 Sablée = It means sand. The amount of butter is higher than other batter, so the butter flavor is good. Tarts themselves are very delicious like short bread cookies. 🔸 Sablage I usually use a method of mixing cold butter and powder first, coating it, and then mixing eggs later. Flour doesn't make gluten without moisture. As a result, the texture gets crumbled like sand. 🔸 fraser, fraiser If you crush the dough with scraper, It helps to mix ingredients that haven't been mixed well. Do it only once and don't overdo it. Unsalted butter 35g Powder sugar 21g Pinch of salt Egg 13g Cake flour 61g Almond powder 14g ------------------------------------------------------------------------------------------------------ ✔️Pâte Brisée 🔸 Brisée = It means broken. It's a dough with cold water, and the amount of sugar is very small It has layers and a very crispy texture. 🔸Cold water? Eggs? You can also add yolks or eggs to enhance the flavor. 🔸Method Mix the cold butter and powders first, add cold water and combine the dough into one. Make sure the butter does not melt and does not produce gluten. Be sure to use butter and water in cold condition. Unsalted butter 35g Powder sugar 5g Pinch of salt Cake flour 66g Almond powder 14g Cold water 15g ------------------------------------------------------------------------------------------------------ ✔️How to prevent the production of gluten in flour 🔸 Be careful not to produce gluten in flour as much as possible. To make a smooth and consistent tart shell without shrinking, You should just mix it without beating the flour. 🔸Use the dough stored enough in the refrigerator. My hands are warm, so I melt the butter to make it very soft. If the dough becomes too soft, it will not be consistent when baked in the oven. If the dough becomes soft while making, store it in the refrigerator/freeze for a while. ------------------------------------------------------------------------------------------------------ ✔️As a result, it is most important to prevent the formation of gluten and to rest the dough sufficiently. ------------------------------------------------------------------------------------------------------ Thank you for watching the video. 📎Instagram ID : janesbaking https://instagram.com/janesbaking?igs... 📎Youtube : jane’s baking https://youtube.com/channel/UCv__BAPI... 📎Naver Blog https://blog.naver.com/janesdessert 📎Class101 "홈베이킹으로도 실패 없는 구움과자" 온라인 클래스 https://class101.app/e/janesbaking-class