Cuisinart Elite Collection MFP-108C Series, Инструкция и книга рецептов

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DOUGHS/BREADS DOUGHS/BREADS
2 CUPS (500 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
1 TEASPOON (5 ML) KOSHER SALT
16 TABLESPOONS (240 ML)
UNSALTED BUTTER, COLD AND
CUT INTO ½-INCH (1.25 CM)CUBES
¼ CUP (60 ML) ICE WATER
Makes two single-crust 9-inch (22.5 cm) pies or one 9-inch
(22.5 cm) double-crust pie
1. Insert the chopping blade into the work bowl of the
food processor. Add the flour and salt and process for
10 seconds to sift. Add the butter and pulse until the
mixture resembles coarse crumbs.
2. Pour in water 1 tablespoon (15 ml) at a time, and
pulse until mixture just forms a dough – you may not
need all of the water. Divide dough equally into two
pieces and form each into a flat disc; wrap in plastic
and refrigerate until ready to use.
NOTE: As long as it is well wrapped, this pastry
freezes well for up to 6 months.
Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat)
|
carb. 15g
|
pro. 2g
|
fat 15g
sat. fat 9g
|
chol. 40mg
|
sod. 190mg
|
calc. 0mg
|
fiber 0g
Nutritional information per single-crust serving
(based on 12 servings):
Calories 100 (66% from fat)
|
carb. 7g
|
pro. 1g
|
fat 7g
sat. fat 5g
|
chol. 20mg
|
sod. 95mg
|
calc. 0mg
|
fiber 0g
This versatile dough can be used for sweet or savory treats.
PÂTE BRISÉE PÂTE SUCRÉE
Use any leftovers from this “sweet” dough for easy cookies. Just roll, cut
into your favorite shape and bake.
2 CUPS (500 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
2 TABLESPOONS (30 ML)
GRANULATED SUGAR
½ TEASPOON (2 ML) KOSHER SALT
12 TABLESPOONS (180 ML)
UNSALTED BUTTER, ROOM
TEMPERATURE AND CUBED
2 LARGE EGG YOLKS
1 TABLESPOON (15 ML) ICE
WATER
¼ TEASPOON (1 ML) LEMON ZEST
(OPTIONAL)
½ TEASPOON (2 ML) PURE
VANILLA EXTRACT
Makes two 9-inch (22.5 cm) single crust pies or one
9-inch (22.5 cm) double-crust pie
1. Insert the chopping blade into the work bowl of the
food processor. Add the flour, sugar and salt and
process for 10 seconds to sift. Add the butter and
process until combined, about 30 seconds. With the
machine running add the yolks, one at a time, and
process until incorporated. Add the water, zest (if
using) and vanilla; pulse 3 to 4 times, until combined.
2. Divide dough evenly and form it into 2 flat discs. Wrap
in plastic; chill in refrigerator until ready to use. Dough
should be firm enough to roll.
Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat)
|
carb. 15g
|
pro. 2g
|
fat 15g
sat. fat 9g
|
chol. 40mg
|
sod. 190mg
|
calc. 0mg
|
fiber 0g
Nutritional information per single-crust serving
(based on 12 servings):
Calories 92 (58% from fat)
|
carb. 8g
|
pro. 1g
|
fat 6g
sat. fat 4g
|
chol. 40mg
|
sod. 48mg
|
calc. 2mg
|
fiber 0g