Danish Pastry

Click image to view video.

Click image to view video.

1 cup softened butter
1/3 cup flour

Blend these two together well. Spread out onto a wax sheet of paper approximately 12 x 6 – cover with another sheet of wax paper and refrigerate at least 30 minutes.

3-3/4 – 4 cups of flour
2 pks active dry yeast
1-1/4 cups whole milk
1/4 cup sugar
1 tsp salt
1 egg
1/2 tsp vanilla

In a large mixer bowl, combine 1-1/2 cups flour and the yeast. In a small saucepan, heat milk, sugar and salt until just warm (115-120 degrees). Add to dry mixture in bowl along with the egg and extract. Beat until combined and then beat on high speed for 3 minutes.

Beat in enough flour to make a soft dough – knead on a floured surface about 5 minutes. Cover and let rest 10 minutes.

Roll dough to about a 14″ square. Place the chilled butter on half of the dough. Fold dough over butter and press to seal. Turn dough 90 degrees and roll out to about 20×12. Fold into thirds like a letter, turn 90 degrees and roll again to about 20×12. Do this 2 more times (if the dough gets too soft or too much butter oozes out, cover and refrigerate for 10-15 minutes between rolling).

Wrap dough in plastic and refrigerate 30 minutes.

The dough is now ready to use.

 

Here is picture of some croissants and pear danish that Mark from CA just made from this dough

Mark from CA croissants

 

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Brown Sugar Cookie Tart Dough

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Click image to view video.

1/2 cup shortening
8 tbsps butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
1 large egg

2 cups flour
1/2 cup corn starch

Beat shortening and butter till well blended. Blend in 2 sugars. Add egg and vanilla and blend well.

Mix together the flour, baking powder, salt and corn starch. Add in batches to th butter mixture.

Wrap dough in plastic wrap and refrigerate about 20 minutes.

To bake blind –

Fill tart shells and bake at 350 degrees for 8-15 minutes till lightly browned.

Shells can be frozen unbaked or baked.

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