I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the butter until the very end when the dough is fully mixed and hydrated. Only then does the recipe require the butter to be slowly added into the dough tablespoons at a time using a wooden spoon. I am usually used to creaming the butter... and was a pretty good workout for my arms. I took a look at other Brioche recipes on the internet and pretty much all of them add the butter into the dough at the very end. So my question is why
TABLESPOON SUGAR 1 CUP (2 STICKS) UNSALTED BUTTER, COLD, CUT INTO THIN SLICES After following the recipe, when I went to roll out my dough it was quite wet and sticky. Even with moderate flouring... overnight, before rolling out -- this made the butter softer so that when rolled it melted into the dough, but the even before the melting the dough looked way too wet. (For what it's worth, I measured my...I followed this recipe for a quick "Danish" dough, at http://www.ezrapoundcake.com/archives/11051; scroll down to food processor dough. The ingredients were: 1/4 CUP WARM WATER 1/2 CUP MILK
I tried just keeping it in a tightly-closed container in the refrigerator, but soon it was moldy. I've read this question, which seems to indicate that ordinary butter should keep safely for weeks at fridge-temperatures... But my preparation is hardly ordinary butter. My technique is very simple: 200g butter in boiling water and 30g of chopped herb (a mixture of leaves and buds) An hour of boiling, strain the herb with a filter gauze and put the liquid in the refrigerator until the fat solidifies and can be easily separated from the water. (The herb is in my case cannabis.) Freezing
When I make a particular cookie, the rolling and shaping steps are very frustrating because the dough gets very soft and tends to fall apart when I'm working with it. Chilling the dough makes it more workable, but I only have a short time to shape the dough before needing to chill it for another half hour. Here is the recipe: ½ cup (110 gr) butter, softened 1 cup (208 gr) shortening 1 cup... of dough, and place other portion of dough on top; cut between mints and press edges down to make individual cookies. Bake at 400° F (200° C) until brown at edges, about 12 - 14 minutes. I can
I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the noodle dough one egg per 100g flour? How can I make it sweeter? Would I just add sugar or is there a better ingredient to add that will not change the texture of the noodles? Will adding butter and milk change the texture of the noodle?
I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ingredients, crumble, then add the wet ingredients). Then: Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate. I followed the recipe to the letter, using a scale. But the dough emerged extremely sticky. Kneading was impossible. Forming into circles too: I spread
? Will they get their expected texture later? How much will I have to wait for them to get the desired texture? Or did I make a mistake? I didn't cool the dough, although I have read often that cookie dough should be kept cold. The reason is that this recipe directed me to melt the butter, and didn't include cooling steps, so I assumed that a warm dough is normal for the recipe. ...I just baked my first ever batch of American-style cookies (chewy chocolate chip cookies). I used the correct ingredients, including actual wet brown sugar, except for the chocolate - I had
I used to make quiche very often, but I really have a problem with dough, I want to reduce the amount of butter in the dough without making it very hard and unpleasant. Is there any way to replace or reduce quantity of butter in the dough ? (use of olive oil instead or smth like that) Dough Ingredients: (for 500g) 190 g butter 4 g Of salt 5 ml of milk 250 g of flour. The link is a video in french http://www.youtube.com/watch?v=uMI-btHsDc4
I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking. Once the package is opened it should be used as the dough dries out really fast. My question is how long after cooking does it stay crisp? Or can you re-crisp it if it becomes soggy?