Pâté Sucree continued


Mixture should now resemble mixture in previous posts photo. ( I apologise I am new to WordPress and I’m not sure how to add several photos to one post. I’m sure ill work it out one day!)

Set dial to closed lid position, add water, and knead for 10 to 15 seconds on interval speed to form dough. See photo.

If necessary, to just bind dough together, as in photo, add a little more chilled water (1/2 to 1 teaspoon). Set on interval speed, with TM in closed lid position for another 3 to 5 seconds. Don’t overmix as this overdevelops the gluten and thus toughens dough and contributes to pastry shrinkage and uneven pastry. Don’t add too much water as this also contributes to shrinking of the dough. It should NOT be too moist and sticky. It just needs to be able to form a ball of dough.


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