Microwave 2 minutes more (filling should be bubbling when you remove it from the microwave if it’s not, continue to microwave in 1 minute increments until it does), then whisk again and set aside to cool to room temperature. Microwave for 2 minutes, then whisk well. While dough rises, whisk together cornstarch and lemon juice in a medium bowl until no lumps remain. Set aside in a warm place to rise until doubled in size, about 1 hour. Transfer dough to a greased bowl and cover with plastic wrap or a lid. Once all butter is added, knead on medium for 2 to 3 minutes more, until dough is smooth and supple. However, if dough doesn’t pull away cleanly from sides, add more flour 1 tablespoon at a time, kneading for 30 seconds in between additions, until it does.) With the mixer running, add butter, 1 tablespoon at a time, and knead until it is incorporated into the dough before adding another. (It’s okay for it to not pull into a clean mass around the dough hook at the bottom of the bowl. Add remaining sugar, flour, eggs, and salt, and mix on medium speed until the ingredients pull away from the sides of the bowl cleanly, about 2 minutes. (If the mixture does not foam after 10 minutes, it is dead and you should start over with new yeast). Cover with a clean towel and set aside until yeast is foamy and smells like bread, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook attachment, combine warm milk, yeast and 1 tablespoon of the sugar.
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