The Great British Bake Off: A Bake for all Seasons by Great British Bake Off

Author:Great British Bake Off
Language: eng
Format: epub
Publisher: Little Brown, Book Group

1. Make the cruffin dough. Combine the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook.

2. Pour the milk into a small pan with 160ml of water over a low heat. Add the 20g of butter and leave it to soften and melt for 30 seconds. Pour the warm milk mixture into the bowl of the stand mixer and mix on low–medium speed to combine. Scrape down the inside of the bowl and mix again for 4 minutes, to a smooth and elastic dough.

3. Turn out the dough onto a lightly floured work surface and shape it into a square. Transfer it to the large, oiled baking tray or oiled plastic box, cover it and chill it for at least 4 hours, but ideally overnight.

4. About 45 minutes before you’re ready to use the dough, cut one block of butter into 1cm-thick slices. Lay these slices side-by-side on a sheet of baking paper and cover with more paper. Using a rolling pin, press and roll the butter into a neat 18 x 12cm rectangle, then transfer the butter rectangle, sandwiched in the paper, to the fridge to chill. Repeat with the other block, chilling both for 30 minutes.

5. Weigh the dough and cut it equally in half. Cover and return one half to the fridge. Roll out the first piece of dough on a lightly floured work surface to a neat rectangle, about 30 x 20cm and with one of the long sides nearest you.

6. Place one chilled butter rectangle vertically in the centre of the dough (to give about 6cm of dough either side). Fold the two sides of dough inward, so that the edges meet in the middle. Press the edges together to join and the ends together, sealing in the butter.

7. Lightly flour the work surface. Start at the middle of the dough and using a short, sharp tapping motion with the rolling pin, flatten and gently roll the dough into a rectangle, about 45 x 15cm. Trim the ends if they are slightly rounded – you want the rectangle to be neat.

8. Fold the top quarter of the dough back down on itself and fold the bottom quarter up to meet it. Gently press the edges together, brush off any excess flour, then fold the dough in half again so that you have a dough package four-layers thick. (This is called a book fold.) Cover and chill the dough for 30–45 minutes to relax and firm up.

9. Meanwhile, repeat this rolling, folding and chilling with the second piece of dough and second slab of butter.

10. Lightly flour the work surface. Place the first dough portion with the book opening on the right-hand side and roll it into a neat rectangle three times as long as it is wide, about 45 x 15cm. Fold the top of the dough down to cover two thirds and the bottom up to cover this. Cover and chill for 1 hour. Repeat for the second portion.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.