The Secret to Commercial Quality Biscuits | Salted Caramel Sandwich Butter Biscuits скачать в хорошем качестве

The Secret to Commercial Quality Biscuits | Salted Caramel Sandwich Butter Biscuits

In today's video I share my recipe for sandwich butter biscuits with salted caramel ganache! This was inspired by a German biscuit - Pick Up - by Bahlsen. I've always loved the taste and wanted to replicate them. Enjoy! Buy Me a Coffee: https://buymeacoffee.com/butter5cotch Specialist Tools: Disclaimer: Some of the links in this description are affiliate links. If you purchase a product through these links, I may earn a small commission at no extra cost to you. This helps support the channel and allows me to continue creating content. Thank you for your support. ----------------------- Rolling Pin: https://amzn.to/4qNHzPz Cookie Cutter (Diameter = 6.5 cm): https://www.tesco.com/groceries/en-GB... Dipping Forks: https://amzn.to/43JGQp1 00:00 Intro 00:14 Butter Biscuits 03:12 Salted Caramel Ganache 05:21 Tempering Chocolate Shell 06:33 Tasting [Ingredients] ◻Butter Biscuits (Makes 10-15): 140 g Unsalted Butter 230 g All Purpose Flour 35 g Cornstarch 50 g Icing Sugar 30 g Caster Sugar 30 g Malted Milk Powder 2 g Salt 3 g Baking Powder 10 g Neutral Oil 15 g Glucose Syrup ◻Salted Caramel Ganache (Makes 6): 80 g Double Cream 45% 80 g Caster Sugar 30 g Water 150 g Milk Chocolate A Pinch of Salt 20 g Unsalted Butter [Recipe] 1. Melt the butter in a pan and cook until the milk solids separate from the butterfat 2. Strain the butter through a muslin, discard of the solids and refrigerate the butter 3. Sift all the dry ingredients into a bowl, add 100 g of the cubed butter and combine until sandy 4. Add the oil and glucose and combine 5. Roll the dough to 4mm and refrigerate for atleast an hour 6. Cut into 6.5 cm diameter discs 7. Bake at 180 C (356 F) for 7-8 minutes 8. Bring the sugar and water to 170 - 175 C (338 - 347 F) 9. Remove from the heat and slowly whisk in the room temperature cream 10. Pour over the chopped chocolate and emulsify 11. Add the butter and salt 12. Pour into a dish and refrigerate for 3 hours (I used a 9 inch diameter cake pan) 13. Cut the ganache into 6.5 cm diameter discs and freeze 14. Chop the chocolate and split into 225 g and 75 g 15. Melt the former over simmering water until 49 C (120 F) 16. Remove from the heat and stir in the 75 g 17. Once the chocolate reaches 31 C (88 F), dip the ganache into it and assemble the biscuits #baking #cooking #cookies