Good Bake : The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: a Cookbook (9781524733445) by Weller Melissa; Carreno Carolynn & Carolynn Carreno

Author:Weller, Melissa; Carreno, Carolynn & Carolynn Carreno [Weller, Melissa & Carreno, Carolynn]
Language: eng
Format: epub
Publisher: Random House Digital
Published: 2020-11-17T00:00:00+00:00

The more you work dough, the more the gluten develops. Cold temperature and time relax it.

■Lay parchment paper on your work surface and transfer the dough to the parchment.

Cut the dough

■Using a straightedge to measure, nick the dough 3¼ inches from the left edge and 3¼ inches from the right edge on the bottom edge of the dough. Do the same on the top edge of the dough. Use the straightedge as a guide to score the dough between the top and bottom marks on both sides to visually divide the dough into 3 segments.

■Start at the top of the left vertical line you just cut and use a bench knife to cut downward toward the left edge of the dough at a 45-degree angle. (You can eyeball the first cut; it doesn’t need to be exactly 45 degrees.) Make diagonal cuts parallel to the first cut, using the bench knife. Start from the diagonal cut you just made, and cut the dough every inch moving downward on the left segment of dough. Repeat on the right side: start at the top of the right vertical line and use a bench knife to cut downward toward the right edge of the dough at a 45-degree angle. Make diagonal cuts that are parallel to the first cut, using the bench knife. Starting from the diagonal cut you just made, cut the dough every inch moving downward on the right segment of dough. Transfer the parchment paper with the dough on it to a baking sheet.

■Remove the cheese filling from the refrigerator and cut a ¾-inch opening at the tip of the pastry bag. Pipe 4 lines of cream cheese filling down the length of the center segment of dough. Use a small offset spatula to spread the filling over to the edges of this segment.

■Remove the berry filling from the refrigerator and spoon about 1 cup (250 grams) of the berry filling on top of the cream cheese layer and use the back of the spoon to spread it to cover the cheese filling. (You will have 1 to 2 tablespoons extra filling. Stir it into plain yogurt or enjoy it however you prefer.)

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