Wrap the dough and chill it for 20 minutes to harden the butter. Pinch together the edges of the dough lightly to seal in the butter and turn the dough/butter parcel 90 degrees, so the long seam is on the left-hand side. Fold the bottom third of the dough (with butter) up over the dough – you will now have a sandwich of 2 layers of butter and 3 layers of dough. Make sure that it is positioned neatly and almost reaches the sides.įold the exposed dough at the top (without the butter) down to cover half of the butter. With a short end of the dough closest to you, lay the butter on top of the dough, so that it covers the bottom two thirds. Lightly flour the work surface and roll out the chilled dough to a rectangle about 1cm thick and measuring 50 x 20cm. Place the remaining block of chilled butter between 2 sheets of baking paper and flatten it out with a rolling pin to a rectangle measuring about 33 x 19cm. Mix with a wooden spoon to bring the ingredients together, then turn out the mixture onto the work surface and knead it with a dough scraper for 5 minutes, until you have a slightly sticky dough. Add the caster sugar, yeast and salt and stir to combine.īeat the milk, warm water and egg together in a separate bowl and pour the wet mixture into the flour mixture. Cut 25g of the butter into cubes, add these to the bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. This is a recipe taken from The Great British Bake Off: Favourite Flavours.
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