Датско тесто
Това супермастерно ламинирано сладко тесто се ароматизира с намек за кардамон. Използвайте тестото, за да направите сирене датски, кайсия датски, канела охлюви и др. Марта направи тази рецепта за Марта Бейкс епизод 502.
добив
Това супермастерно ламинирано сладко тесто се ароматизира с намек за кардамон. Използвайте тестото, за да направите сирене датски, кайсия датски, канела охлюви и др. Марта направи тази рецепта за Марта Бейкс епизод 502.
добив
Issac
26.04.2023 @ 23:38
This super skillfully laminated sweet dough is flavored with a hint of cardamom. Use the dough to make Danish cheese, apricot Danish, cinnamon snails, and more. Martha made this recipe for Martha Bakes episode 502. Makes 3 1/4 pounds. Ingredients: 2 packets (1/4 ounce each) active dry yeast, 1 cup warm milk (110 degrees), 1 pound 4 ounces (about 4 1/2 cups) plus 2 tablespoons all-purpose flour, plus more for dusting, 1/3 cup plus 1 tablespoon sugar, 1 tablespoon coarse salt, 1/2 teaspoon cardamom, 1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoons, 2 large whole eggs, plus 1 large egg yolk. Instructions: In a small bowl, sprinkle yeast over warm milk; stir to dissolve. Let stand until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook attachment, combine 1 pound 4 ounces flour, sugar, salt, cardamom, and 4 tablespoons butter; mix on low speed until butter is incorporated and mixture resembles coarse meal, 3 to 4 minutes. Add yeast mixture; mix until just combined. Add eggs and yolk; mix until just combined, 2 to 3 minutes. Do not overmix. Turn out dough onto a lightly floured work surface, being sure to scrape any loose bits from bottom of bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap tightly in plastic and chill at least 2 hours or overnight. Leave remaining 3 1/2 sticks butter at room temperature until softened. Form flour-and-butter mixture into a 12-by-10-inch rectangle on a sheet of plastic wrap. Chill 15 minutes or up to 1 day. On a lightly floured work surface, roll dough into an 18-by-10-inch rectangle, about 1/4 inch thick, keeping corners as square as possible. Brush off excess flour with a dry pastry brush. Remove butter mixture from refrigerator and let stand at room temperature until the consistency of the dough. With a short side facing you, place butter mixture over 2/3 of dough. Fold the unbuttered third over the middle, then fold the buttered third over the middle. This encases the butter. Roll out dough