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Hands-on Clinic => Skills and Trades => Topic started by: serike on Mar 12, 2019

Title: What effect will using firm butter have on the mixing of enriched yeast doughs such as brioche?
Post by: serike on Mar 12, 2019

What effect will using firm butter have on the mixing of enriched yeast doughs such as brioche?

Title: What effect will using firm butter have on the mixing of enriched yeast doughs such as brioche?
Post by: xiazhe on Mar 12, 2019

Cold butter would not incorporate into the dough during kneading.