is why the first step in the recipe is to prepare the starter. 1- Mix the packet of baker's yeast with 3 cl of warm water. 2- Add 25 g of flour and knead with your fingertips until you can form a small ball. 3- Place the starter at the bottom of a large bowl and add the remaining 325 g of flour o ...
the chestnut flour, wholemeal sugar, cinnamon and pinch of salt. Copyright: Audrey Vautherot 2- Add the butter cut into small pieces and knead the ingredients together with your fingertips. You should obtain a fine sand texture. Copyright: Audrey Vautherot 3- Add the water ...
e bowl, mix the flour, sugar, lemon or orange zest, and salt. 2- Make a well and add the beaten egg along with the milk and yeast mixture. 3- Start kneading the dough, then incorporate the soft (but not melted) butter. 4- Knead the dough thoroughly by hand or, preferably, with an electric mixer. ...
ter. Cover with a cloth and let the yeast activate in a warm place for about 15 minutes. 5- Then add the soft butter cut into small pieces and start kneading. Count 5 minutes of kneading. Your dough is ready when it detaches from your fingers and the sides of the container. 6- Form a ball, cover i ...
100 g icing sugar half a lemon Preparation 1- Mix the flour with the baking soda, sugar and spices. 2- Add the Butter cut in small pieces and knead by hand until you get a sandy texture. 3- Separate the egg yolk from the white. Add the yolk and honey to the dough. Keep the egg white to ma ...
he flour, sugar and pinch of salt into a large container and make a well. 3- Pour the milk and yeast mixture into the center of the well and start kneading by hand or with a mixer fitted with dough hooks. 4- Add the butter cut into small pieces and continue to knead for about 5 minutes, until ...
rolls is easy to prepare. 1- In a large container, mix the flour with the yeast, sugar and spices. 2- Add the butter cut into small pieces and knead by hand until you get a sandy texture. 3- Make a well and add a whole egg and a yolk in the center. Reserve the remaining egg white for icing ...
salt into a large container or into the bowl of a food processor equipped with a dough hook. 3- Add the glass of yeast, milk, beaten egg and start kneading with your food processor or an electric mixer, first on slow speed then 2 minutes on medium speed. You will then get a rather liquid dough ...
7 cl of olive oil with 13 cl of hot water and pour them together in the bowl. 4- First mix the dough with a spoon to avoid burning yourself, then knead it by hand until you get a soft ball. There is no need to let this shortcrust pastry rest. Copyright : Audrey Vautherot 5- Spread the ...
asy. 1- In a large container, mix the flour with the brown sugar and the pinch of salt. 2- Add the soft butter cut in small pieces and start to knead all the ingredients with your fingertips to incorporate the butter to the dry ingredients. You should obtain a coarse sand texture. 3- Make a ...
coa and spices, we use the same method as for a classic shortbread dough. 1- Incorporate the butter cut into small pieces into the dry ingredients kneading the ingredients with your fingertips. You should get a coarse sand texture. 2- Make a well and break the whole egg in the center. 3- Mi ...
ents in a large bowl: almond powder, flour, baking powder, pinch of salt, brown sugar and vanilla sugar. 2- Add the butter cut in small pieces and knead with your fingertips until you get a sandy texture. 3- Make a well and break the whole egg in the center. Knead to incorporate the egg with t ...
easuring glass, mix the oil with the very hot water, then pour these liquid ingredients into the mixing bowl. 4- Stir first with a wooden spoon, then knead by hand until you can form a ball. 5- Roll out this homemade shortcrust pastry by hand in a greased pie dish. It does not need to rest. Prick ...
erator at least two hours in advance. 1- Once you have mixed all the dry ingredients in a large container, add the butter cut into small pieces. 2- Knead the ingredients with your fingertips to incorporate the soft butter into the dry ingredients. The dough should gradually take on a sandy texture ...
