Pâte brisée légère : la meilleure recette
Original in French
Mahree-Kate · marmiton.org · 2006 · 1 pâte
Against 179 pie crust recipes
More water than 96% of recipes and more salt than 97%.
How it compares
Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.
- More water than 96% of recipes: 50% of the flour weight against the typical recipe's 30%.
- More salt than 97% of recipes: 3% of the flour weight against the typical recipe's 1.4%, about twice as much.
- Fat in the middle half of recipes: 50% of the flour weight against the typical recipe's 65%.
- No sugar at all, where 51% of recipes use some (most of those 3.4 to 7.8% of the flour weight).
Ingredients (5)
- 200 g de farine200 g
- 100 g de beurre100 g
- 1 cuillère à café rase de sel≈ 6 g
- 1 cuillère à café rase de levure≈ 4.6 g
- 10 cl d'eau≈ 100 g
flour 200 gbatter 411 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 179 recipes. Shaded: the middle half. Tick: the median.
- Fat50% · 20th percentile · median 65%
- Water50% · 98th percentile · median 30%
- Salt3% · 99th percentile · median 1.4%
- Sugar0% · 24th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 390°F
- Time
- not stated
- median 20 minutes
Keep exploring
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