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I was a consuming Quiche Quiche Lorraine con and spinach and salmon from Paul - known French pastry, but I always have wanted an extra and I wish I can prepare at home, with ingredients as natural.
Far from being perfect recipe is one that suits me best and I think it will suit to you, because this recipe you can vary the ingredients and create your own quiche.
Pâte brisee, known as French pastry dough is very tender, with a great taste of butter and tear loosen flakes. It's so easy to do that it is a sin to use a bought dough!
Moving quickly to work: put the flour and salt powder mixing for 2-3 seconds robot distribute it evenly, then add the butter and mixing about 20-30 seconds, until the mixture begins to resemble a biscuit.
With the mixer running, pour the water from the freezer robot tube (be careful not to have any piece of ice!) And add water little by little until the mixture begins con to have a slightly damp (it should not last more than 1 minute).
What is the scientific explanation? to obtain a dough which is broken into flakes, we need the final composition to have as much oil in the form of lumps or flakes. During baking, they will melt and they will be replaced by small air spaces - hence the super tender and crumbly dough. If I use a soft butter at room temperature during mixing con the robot he will easily blend in flour and will not get the composition that we want. during mixing, activate gluten flour - the dough is kneaded as more of the consistency will become more elastic and it will become hard. We are interested in just the opposite - a crumbly dough - and actually allow cooling gluten flour to "calm down" and brought water moisture to distribute uniformly throughout the composition. water - we have to use a small amount as exactly as necessary to bring the dough in the state "crumbly but retains its shape." That's because water also contributes to the activation of gluten. pack it in disc form because it is easier to stretch the dough into a circle if we start from a disk than from a square. Logic, right? In conclusion: mixing water and use as little as possible, supercooled as much as possible. I always con make the dough the day before, or do you have the dough and put it in the freezer the night before in the refrigerator to thaw overnight, but it happened to him and let cool for an hour and went out very good. After spending the necessary time in the freezer, remove the dough and leave it on the kitchen counter 5 minutes to allow it to reach room temperature at all! I can not tell you how many days full of frustration because I had to follow the recommendation letter out cold dough and roll it into a medium-thin sheet! It is virtually impossible to stretch a disc of dough out of the fridge! He will break and it will break, you will be tempted to knead it to "gather" a little, which will activate the gluten in the flour again ... ..and here we go again. So allow dough to sit at room temperature for 5 minutes and then start to run the! Because I'm not very skillful at this task, along the way I discovered a little trick: it lay on a baking sheet dusted with flour that. This way I can easily rotate the sheet and to get to the area you want to run - which I can not do with the kitchen cupboard! Fain, right? After I run the sheet of dough, is the second trick that I discovered con along the way: to transfer con the dough into the tray, why take the risk to break beauty sheet stretched just trying to squeeze my fingers under it? Beautiful center piece tray, turn it inve