{"id":27396,"date":"2020-09-08T20:00:03","date_gmt":"2020-09-08T18:00:03","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=27396"},"modified":"2020-09-08T17:38:27","modified_gmt":"2020-09-08T15:38:27","slug":"brisee-dough","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/brisee-dough\/","title":{"rendered":"Bris\u00e9e dough"},"content":{"rendered":"<p><strong>Portions: <\/strong>Makes 2 9-inch quiches or 12 5-inch tarts<\/p>\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li><span class=\"text_line\" data-position=\"8:5:0:0:0\" data-endposition=\"8:6:0:0:0\" data-complex=\"0\">4\u00bd cups (540g) all-purpose flour<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"8:6:0:0:0\" data-endposition=\"8:7:0:0:0\" data-complex=\"0\">2 teaspoons sea salt<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"8:7:0:0:0\" data-endposition=\"8:8:0:0:0\" data-complex=\"0\">1\u00bd cups (342g) unsalted butter, cut into \u00bc-inch cubes and chilled<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><\/li>\n<li><span class=\"text_line\" data-position=\"8:8:0:0:0\" data-endposition=\"8:9:0:0:0\" data-complex=\"0\">\u2153 cup (74g) ice water (ice cubes removed)<\/span><\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<div class=\"reader_column left_column\" data-colindex=\"0\">\n<div data-content-column=\"1\" aria-hidden=\"true\"><span class=\"text_line\" data-position=\"8:10:0:0:0\" data-endposition=\"8:10:12:3:0\" data-complex=\"0\">In the bowl of a stand mixer fitted with the paddle attachment, com-<span data-hidespace=\"1\" data-backspace=\"1\" data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:10:12:3:0\" data-endposition=\"8:10:25:0:0\" data-complex=\"0\">bine flour and salt on low speed. Gradually add butter on low speed.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:10:25:0:0\" data-endposition=\"8:10:35:4:0\" data-complex=\"0\">Continue to mix until pea-size lumps form, about 2 minutes. Grad<\/span><span class=\"text_line\" data-position=\"8:10:35:4:0\" data-endposition=\"8:10:46:0:0\" data-complex=\"0\">ually add ice water until dough comes together. Entire amount may<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:10:46:0:0\" data-endposition=\"8:10:56:0:0\" data-complex=\"0\">not be necessary. Continue mixing for 30 more seconds. Dough<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:10:56:0:0\" data-endposition=\"8:11:0:0:0\" data-complex=\"0\">should feel tacky and supple but not sticky.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:11:0:0:0\" data-endposition=\"8:11:11:0:0\" data-complex=\"0\">Transfer dough onto a lightly floured surface. Place about \u00bd cup<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:11:11:0:0\" data-endposition=\"8:11:26:0:0\" data-complex=\"0\">flour in a small bowl to use as bench flour. Dip the heel of your<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:11:26:0:0\" data-endposition=\"8:11:39:0:0\" data-complex=\"0\">hand into the flour and flatten any butter chunks in the dough with<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:11:39:0:0\" data-endposition=\"8:11:53:0:0\" data-complex=\"0\">your hand. Use the heel of your hand to push and smear the butter\u00a0<\/span><span class=\"text_line\" data-position=\"8:11:53:0:0\" data-endposition=\"8:11:66:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">away<\/span>\u00a0<span data-lineindex=\"1\">from<\/span>\u00a0<span data-lineindex=\"2\">you.<\/span>\u00a0<span data-lineindex=\"3\">This<\/span>\u00a0<span data-lineindex=\"4\">process<\/span>\u00a0<span data-lineindex=\"5\">is<\/span>\u00a0<span data-lineindex=\"6\">called<\/span>\u00a0<span data-lineindex=\"7\">fraisage.<\/span>\u00a0<span data-lineindex=\"8\">It<\/span>\u00a0<span data-lineindex=\"9\">yields<\/span>\u00a0<span data-lineindex=\"10\">a<\/span>\u00a0<span data-lineindex=\"11\">flakier<\/span>\u00a0<span data-lineindex=\"12\">crust<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:11:66:0:0\" data-endposition=\"8:11:77:5:0\" data-complex=\"0\">because the thin layers of butter create steam as the liquid evapo<\/span><span class=\"text_line\" data-position=\"8:11:77:5:0\" data-endposition=\"8:11:88:0:0\" data-complex=\"0\">rates, and flat, thin pockets form between layers. Work quickly to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:11:88:0:0\" data-endposition=\"8:12:0:0:0\" data-complex=\"0\">keep the dough and butter cold.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:12:0:0:0\" data-endposition=\"8:12:12:0:0\" data-complex=\"1\"><span data-lineindex=\"0\">After<\/span>\u00a0<span data-lineindex=\"1\">fraisage,<\/span>\u00a0<span data-lineindex=\"2\">gather<\/span>\u00a0<span data-lineindex=\"3\">the<\/span>\u00a0<span data-lineindex=\"4\">dough<\/span>\u00a0<span data-lineindex=\"5\">into<\/span>\u00a0<span data-lineindex=\"6\">a<\/span>\u00a0<span data-lineindex=\"7\">ball<\/span>\u00a0<span data-lineindex=\"8\">and<\/span>\u00a0<span data-lineindex=\"9\">divide<\/span>\u00a0<span data-lineindex=\"10\">in<\/span>\u00a0<span data-lineindex=\"11\">half.<\/span><span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:12:12:0:0\" data-endposition=\"8:12:25:6:0\" data-complex=\"0\">Form each half into a disk and wrap with plastic. Chill in the refrig<\/span><span class=\"text_line\" data-position=\"8:12:25:6:0\" data-endposition=\"8:12:38:3:0\" data-complex=\"0\">erator for at least 2 hours. This allows the glutens to relax and pre-<span data-hidespace=\"1\" data-backspace=\"1\" data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:12:38:3:0\" data-endposition=\"8:12:49:0:0\" data-complex=\"0\">vents the dough from shrinking when it\u2019s rolled. Bris\u00e9e dough may<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:12:49:0:0\" data-endposition=\"8:12:63:0:0\" data-complex=\"0\">be stored in the refrigerator for 3 days before it begins to oxidize and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"8:12:63:0:0\" data-endposition=\"8:13:0:0:0\" data-complex=\"0\">turn gray.<\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Portions: Makes 2 9-inch quiches or 12 5-inch tarts Ingredients:\u00a0 4\u00bd cups (540g) all-purpose flour\u00a0 2 teaspoons sea salt\u00a0 1\u00bd cups (342g) unsalted butter, cut into \u00bc-inch cubes and chilled\u00a0 \u2153 cup (74g) ice water (ice cubes removed) Preparation: In the bowl of a stand mixer fitted with the paddle attachment, com-\u00a0bine flour and salt&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/brisee-dough\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":27397,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6570],"tags":[],"class_list":["post-27396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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