BEAR CLAWS
These bear claw pastries are not only delicious, but they are real "show-stoppers". The dough mixes very easily (no kneading) and the filling for the pastry is equally as easy. The only frustrating part is that there are a lot of steps. The steps are not hard to do, and you can spread the process out over a couple days if you want. I hope you try this recipe. It makes 12 good size pastries and they freeze well.
PASTRY DOUGH
1 1/2 cups COLD butter (cut into TINY cubes)
5 cups flour (divided)
1 pkg instant yeast
1 1/4 cups evaporated milk (or half & half)
1/4 cup sugar
3/4 teaspoon salt
1 egg - well beaten
Cut the COLD butter into tiny cubes, then add it to (3) cups flour and pulse it in your food processor, 2 or 3 SHORT times. Set this flour-butter mixture in the refrigerator for now.
In your stand mixer, mix (2) cups of the reserved flour and 1 tablespoon yeast.
Warm the milk a little (I call it baby bottle warm) and add the sugar and egg to it. Stir well, then add it to the flour-yeast in your stand mixer bowl. Mix well.
Add the cold flour-butter mixture to the stand mixer bowl and mix well.
Lightly flower your counter and turn the dough out onto it. Pat or roll the dough into a 12" x 20" rectangle.
Fold into thirds, lightly flour and roll out again to a 12" x 20" rectangle (a 2nd time).
Fold into thirds, (a 3rd time)...wrap it in plastic wrap and chill it at least 4 hours or up to three days.
FILLING
1/2 ...
Source:
coleens recipes
URL:
http://coleensrecipes.blogspot.com.es/
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