Creme Cheese Pastry Deig
For en nybegynderbager er dette den mest tilgivende dej at arbejde med. Cremeosten gør det muligt for dette wienerbrød en vis elasticitet, men giver stadig ømme og flaky resultater.
Fra bogen “Mad Hungry” af Lucinda Scala Quinn (Artisan Books).
Kilde: Mad Hungry, september 2010
Udbytte
Rylan
26.04.2023 @ 21:34
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Danish to English:
“For a beginner baker, this is the most forgiving dough to work with. The cream cheese allows for a certain elasticity in this pastry, but still yields tender and flaky results. From the book “Mad Hungry” by Lucinda Scala Quinn (Artisan Books). Yield: Makes 10 hand pies or 1 double-crusted 10-inch tart. Ingredients: 8 tablespoons unsalted butter, room temperature, 4 ounces cream cheese, room temperature, 1/4 cup heavy cream, 1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out dough, 1/2 teaspoon coarse salt. Directions: 1. In a food processor, electric mixer, or by hand, combine butter, cream cheese, and heavy cream until thoroughly combined. 2. Add flour and salt. Process until just combined and dough holds together in a ball. Turn dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Chill for at least 30 minutes before rolling out. If chilling overnight, remove from refrigerator 15 minutes before rolling out. 3. Dust flour over a rolling pin. Working with one disk at a time, place disk on a clean, well-floured surface. Apply slight pressure with rolling pin, rolling gently from the center of the dough to the top and bottom. Turn disk and roll to top and bottom edges again. Reflour work surface and rolling pin, turn dough over, and continue to roll dough from center out to edges. Turn over and roll again, rotating disk to ensure it rolls out to about 12 inches in diameter, thin but not transparent.”