Mute
chefjoaovieira
MASSA DE TORTA As 3 massas clássicas de torta francesa 🇫🇷 Parecem parecidas, mas a técnica muda tudo PÂTE BRISÉE Base das tortas salgadas. Massa neutra, crocante e estruturada. Técnica: manteiga bem fria, pouca água e nada de sova (evitar glúten). Receita base: 125g farinha | 75g manteiga | 3g sal | 30–40ml água gelada PÂTE SABLÉE Doce, amanteigada e extremamente friável. Técnica: sablage total , a manteiga envolve a farinha antes do líquido, criando textura que derrete na boca. Receita ...
Ikuti
1.4K
9
648
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