Stop the mixer and use your hands to check for any dry patches of dough on the bottom of the bowl incorporate the dry flour as best you can. Add the rest of the butter and continue mixing until the butter is broken down in various sizes (some butter will be incorporated into the dough, some will be a bit large, but most should be about the size of small peas). Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute. In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, and salt on low speed until combined. Let both the butter and the ice water sit and get very cold for 5 to 10 minutes. Fill a medium liquid measuring cup with water and add plenty of ice. Put the sliced butter in a small bowl and place it in the freezer.
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