Overmixed pate sucree
I overmixed my pate sucree and it is now very soft (see picture). Is there any way I could fix it?
Recipe: 1/2 cup/120g cold butter 1/2cuo + 1 tbsp/ 70g icing sugar 1/4cup/25g ground almonds 1 pinch of coarse sea salt A few drops of vanilla extract 1 egg 1 2/3 cup / 200 g cake flour.
I realised afterwards that i had added 120g instead of 200g of flour. It looks more dough like now. However, when i tried to roll it out, the pie dough feels very soft after i roll it out and was pretty impossible to remove from the floured surface. I think it might really be overworked..
Best Answer
Solution 1:
Use it as poundcake batter.
Judging by the photo, it looks a lot like perfect cake batter.
Solution 2:
Chill it well, work in the missing 80g flour, chill again.
Use as planned, accept that the pie crust might be a bit tougher than expected. Adding a pinch or two of baking powder to the flour can counteract it a bit.
Pictures about "Overmixed pate sucree"
What is the difference between pâte sucrée and pate Sablee?
Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand"). The former is alittle easier to roll out; the latter can bepressed into the pan with your fingertips.What is pate Brisee & pâte sucrée?
Pate Brisee vs Pate Sucree The two crusts are remarkably similar and contain the exact same ingredients, however, sucree (French for sugar) contains more sugar and lends its self better to desserts such as pies and fruit tarts where brisee is more of an all-around tart crust that can be used for sweet and savory alike.What is pâte sucrée made of?
Enriched with egg yolk, butter, and sugar, p\xe2te sucr\xe9e is a crisp yet tender pastry crust that is slightly sweet. (In French, p\xe2te means dough and sucr\xe9e means sweet.)What is pâte sucrée pastry and how it differs to shortcrust pastry?
P\xe2te Sucr\xe9e \u2013 Is the one we are learning today and the sweet version of these pastries. It contains egg and more sugar than the standard shortcrust pastry. Light, fine, strong and almost like a shortbread cookie. P\xe2te Bris\xe9e \u2013 Is your standard savory tart crust.MY NO FAIL Sweet Shortcrust Pastry (Pâte sucrée) Pate sucree
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Images: Dmitriy Zub, min che, Ivan Samkov