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Hands-on Clinic => Skills and Trades => Topic started by: mynx on Mar 11, 2019

Title: When making rich doughs such as Danish, brioche, or challah, what form of butter should be ...
Post by: mynx on Mar 11, 2019

When making rich doughs such as Danish, brioche, or challah, what form of butter should be incorporated into the dough?
◦ Room temperature
◦ Clarified
◦ Chilled
◦ Melted

Title: When making rich doughs such as Danish, brioche, or challah, what form of butter should be ...
Post by: k.lashomb on Mar 11, 2019

Room temperature