sticky sweet tart dough
i have used the same recipe many times successfully -- flour, confectioners', pinch of salt, butter, vanilla, yolk, ice water. i am in israel and struggle to avoid my dough becoming too sticky. i'm told the large eggs here are bigger so maybe i should use a medium egg here. the flour might b a little different and i might try using one from russia as suggested. i even wonder if the confectioners' is more powdery than in the US. these could b factors. in general, what is the solution to sticky dough? normally if it's sticky u add some flour when rolling it out. my dough was sticky when i first made it, so i knew immediately it was going to b problematic. should i maybe add a tiny bit more flour when i make the dough? would more water help? should i have left the butter in the freezer longer? i did put the food processor bowl in the freezer w the confectioners' and flour but maybe not long enough and i think the butter wasn't in very long.
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