PARISIAN SWEET TART DOUGH (France)

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Preparation:
Sugar, flour and salt 2-3 times eleyiniz.
Oil until smooth, about 20 seconds properly into the robot.
Sifted flour onto the oil, sugar, salt and extra egg.
Mix the marble counter, a brief tour of pulped by hand by pouring.
Not to be confused with your robot more than dough. Otherwise you’ll get a hard dough.
Dividing the dough you get around by hand into a floppy disk. Wrap with Saran Wrap in the refrigerator at least 3 hours 1 day waiting, if possible.
When you use the use by resting for 30 minutes at room temperature.

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