The Best Biscuit I've Ever Tasted скачать в хорошем качестве

The Best Biscuit I've Ever Tasted

Breaking down the techniques and steps to help you make the flakiest biscuits of your life. Click here https://www.eboost.com/brianl and use my code BRIANL to get 30% off sitewide at EBOOST.com or visit your local CVS nationwide to find your favorite SUPER FUEL flavors. ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom   🔪MY GEAR: STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 CROISSANT VIDEO:    • FLAKEY HOMEMADE CROISSANTS (Beginner Frien...   CHEESE DANISH VIDEO:    • FLAKY HOMEMADE CHEESE DANISH (Beginner Fri...   -- RECIPE -- ▪230g or 1/2lb unsalted european butter (plugra or kerrygold) - frozen ▪425g or 3.4c ap flour ▪8g or 1 1/4tsp salt ▪15g or 1 1/4Tbsp granulated sugar ▪15g or 1Tbsp baking powder ▪3g or 2/3tsp baking soda ▪300g or 1 1/4c whole buttermilk Grate frozen butter on large holes of box grater. Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together. Add frozen grated butter. Use your fingers to crumble butter fakes into the flour to create a gravely texture. Work quickly to keep from melting the butter. Drizzle in buttermilk while stirring the mixture. Flip the dough mix out onto a well floured work surface. Press the powdery mess of dough into a rough rectangle. Use a rolling pin to roll dough out into an 18”/45cm long, 6-7”/17cm wide rectangle. Now fold the dough - fold top third down over the middle third, then fold bottom (unfolded dough) up over the now folded 2 layers. Rotate entire folded mass 90 degrees and use rolling pin to roll out into an 18”/45cm long rectangle again. Fold again as you did the first time. Rotate 90 degrees again and flip to the back side. Use rolling pin to roll into an 18”/45cm long rectangle a third time. Fold again. Rotate 90 degrees, roll, rotate 90 and roll. In total, you’re rolling and folding 5 times. After the fifth fold, flip dough so the bottom side is facing up again and use the rolling pin to pound and flatten the dough just a bit. Place on a tray, cover with a towel, and refrigerate for about 10 minutes to firm up the butter and relax gluten. Place now cooled dough onto a floured worksurface and slowly roll out into a 10”x10” (25cm) square. Use a floured knife or bench scraper to cut dough into 9 even squares. Transfer squares to a parchment lined sheet tray. Preheat oven and freeze the cut biscuit dough for 20 minutes. After removing from freezer, brush tops of buscuit with melted butter then bake at 400F/205C for 20-24 minutes, rotating the tray halfway through baking. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra... CHAPTERS: 0:00 Intro 0:16 The butter 1:06 The biscuit mixture 2:11 Folding and rolling the dough 4:19 Eboost (ad) 5:21 Cutting and freezing the dough 6:54 Baking 8:14 Let’s Eat This Thing #biscuits #flakybiscuits **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!