If the mixture is too dry, add a little milk until it comes together in a soft dough.
3 Colour the remaining dough green and wrap in cling film.
FOR THE VANILLA DOUGH
: 500g plain flour 300g unsalted butter, at room temperature, diced 150g icing sugar 2 tsp vanilla extract 2 free-range egg yolks FOR THE CHOCOLATE DOUGH
: 290g plain flour 30g cocoa powder 180g unsalted butter, at room temperature, cut into cubes 90g icing sugar 2 free-range egg yolks EXTRAS: The left-over egg whites for gluing the dough
together Pinch of salt Pastry brush METHOD: To make the vanilla dough
, sift the flour into a bowl.
At low frequencies, the doughs
made from stronger flours exhibited higher ultrasonic velocities.
with salt do not generate the same level of enzyme activity, it is more useful to apply an autolyse process when using prefermented dough
than when using a poolish or levain.
But be aware that some doughs
-- such as meringue and biscotti -- cannot be frozen.
In this chapter, rich sweet doughs
known as laminated doughs
, strudel leaves, or feuille de brik are all suitable substitutes.
with a flour to water ratio of as much as 10:9 can be handled and the unit's gentle action leaves doughs
in such a stress-free state that neither the first prover nor improvers are needed.
The Pillsbury Dough
Boy may be a little chunky, but he's no dope.
Making vegetable purees (for color) and doughs
takes the most time, but doughs
can be made ahead; they also freeze well.
The yeast was stored in miniature doughs
may be mixed, formed and then held in frozen storage for some length of time before they are thawed, proofed and baked.
explain the characteristics of various doughs
, as well as their working properties and common uses.
Other chapters consider dough
mixing and processing.