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Author Question: When making rich doughs such as Danish, brioche, or challah, what form of butter should be ... (Read 338 times)

mynx

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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
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Marked as best answer by mynx on Mar 11, 2019

k.lashomb

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Reply #1 on: Mar 11, 2019
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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mynx

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Reply 2 on: Mar 11, 2019
Great answer, keep it coming :)

Animal_Goddess

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Reply 3 on: Yesterday
:D TYSM

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