Ingredients: very simple, flour, yeast, salt, tons of sugar and a gazillion pounds of european or european style butter (ex. Kerrygold) unsalted.
Its the method that's the kicker. You have to read through the steps several times so you won't miss anything. Read the current step again before doing it.
I felt like I was on Amazing Race: you have to roll that dough with butter before it melts or else it will just seep through the dough.
I had to be patient: it's a lot of waiting for the dough to chill and be firm enough to be handled and to make sure that butter is solid.
I was getting an upper body workout in as well: rolling that chilled, firm dough was hard!
Baked the pastries this morning and wow my house just smells like buttah! They looked really good. When I cracked one open, I could see layers but I think it's not layered enough and denser than what it should be. I overworked that dough I think and wasn't quick enough that some of the butter melted and went into the dough. Butter should stay solid, enclosed in the layered dough for it to give the pastry the flaky, layered, airy texture. Not quite a croissant but not as dense as a bread. Overall though, not bad for a first attempt.
Next time: will use salted butter, will knead by hand (I used a stand mixer for this one, dough hook), will pound the butter block instead of whipping it with sugar, and will use pastry rings instead of muffin pans.
Here's the link to the BA feature: http://www.bonappetit.com/test-kitchen/how-to/slideshow/step-by-step-kouign-amann/?slide=1
No comments:
Post a Comment