Wet ingredients 50 g
cold soft butter, in cubes 1 egg, whisked 3/4 cup neutral yoghurt 250 g grated hokkaido pumpkin (with the skin) 8 soft dates, mashed with a fork (add a little boiling water if the dates are to chewy)
Not exact matches
Take the cream cheese and
butter out of the refrigerator just 10 minutes before you're going to use them — they should be still
cold and only a tad
soft.
I usually use my mixer with the dough hook and
cold water to wash the
butter but it was just too
soft.
well then to make it simple — throw the active yeast in with the flour mix all dry ingredients — have
butter and milk at room temperature — or at least ideally not fridge
cold — mix it all together into a nice dough — let rise about 1 1/2 hours — when you poke a finger into it should feel like a
soft memory foam cushion there easy!
Add the
butter and pulse or get your hands dirty by rubbing the
butter and flour between your fingers (this is my favorite part of baking and one reason I don't use a food processor — I like the tactile - ness of the
cold butter and
soft flour) until the flour resembles coarse meal.
Starter 75 g water 75 g strong white wheat flour 1 heaping tablespoon of your (active) sourdough starter Dough all of the above starter 400 g strong white wheat flour (100 %) 150 g milk (37.5 %) 1 egg 1 egg yolk 40 g of caster sugar (10 %) 7 g salt (1.75 %) 130 g
butter, cubed and slightly
soft but still
cold (32.5 %) Filling 150 g roasted and ground hazelnuts 180 g melted dark chocolate
Their rich creamy whipped body
butter will keep your skin
soft and supple during the winter
cold spells.