Six Days and Counting
Saturday night will be here before you know it so I will prep a little everyday . Today was really simple I made sucre dough for my tart. The secret to light dough is rest, not for you for the dough. My dough is resting comfortably in the fridge. This is a recipe from Sherry Yard, executive chef for all Wolfgang Puck restaurants and my boss when I worked at Spago.
Rice Short Dough 1/2 Cup long-grain white rice 2 Cups all-purpose flour 1tsp. Baking powder 1/4 tsp. Salt 1/2 Pound butter, softened 3/4 Cup sugar 2 Large egg yolks at room temp.
1) Using a coffee grinder, pulverize rice to fine powder. Sift together with flour, baking powder and salt. 2) In a standing mixer with the paddle attachment beat at low speed 2-3 minutes. Stop to scrape down the sides. Add sugar and mix on low for 1 minute. 3) add yolks, mix on low until incorporated. 4) add flour mix on low speed until dough just comes together, about 15 seconds. 5) Wrap dough in plastic wrap. Chill at least 4 hours.
