Biscuit Method, Ep. 40
概要
TLDRThe video provides a tutorial on the biscuit mixing method, which is essential for creating flaky biscuits, scones, and certain cookies. Key points include the importance of starting with cold ingredients, specifically fat (like butter), and liquid (such as milk). The method involves sifting dry ingredients to remove lumps and ensuring they are well-mixed. Cold butter is cut into the flour using a pastry cutter, maintaining pea-sized pieces to achieve the desired texture. When combining the liquid, it is crucial to avoid over-mixing to prevent the development of gluten, which can make the biscuits tough. The dough is then kneaded for around 20 turns to bring it together without overworking it. After kneading, allowing the dough to relax is necessary before rolling and cutting. Following these steps ensures a tender, flaky end product.
収穫
- 🥶 Begin with cold ingredients like butter and milk.
- 🥣 Sift dry ingredients to ensure they are lump-free and well-mixed.
- 🔪 Use a pastry cutter to cut cold fat into pea-sized pieces within the flour.
- ❄️ Keep fat cold to maintain large pieces for a flaky texture.
- 🛑 Avoid over-mixing to prevent tough biscuits.
- 🔄 Knead the dough for about 20 turns to achieve the right consistency.
- 🍞 Allow the dough to relax to soften the gluten before shaping.
- ⚖️ Properly scale all ingredients for accurate results.
- 🔄 Rotate and fold the dough carefully while kneading.
- 💡 Do not use hands directly to mix liquids to prevent heating the fat.
タイムライン
- 00:00:00 - 00:08:52
In the video, viewers are introduced to the biscuit mixing method, which is applicable for biscuits, scones, and some types of cookies. The method emphasizes starting with cold ingredients, particularly the fat and liquid. The process involves cutting cold fat into flour to create flaky textures, using tools like Tammy sieves for sifting dry ingredients and pastry cutters for incorporating fat. Proper scaling and careful mixing are crucial to avoid tough dough. The demonstrator explains how to achieve the right size of fat pieces—suggesting pea-sized for many recipes. Techniques for incorporating liquids and kneading are covered, ensuring the dough forms correctly without overdeveloping gluten. Key points include using cold ingredients, avoiding overmixing, and understanding the size of fat pieces needed for different recipes.
マインドマップ
ビデオQ&A
What is the biscuit mixing method used for?
The biscuit mixing method is used for making biscuits, scones, and some types of cookies.
Why are cold ingredients important in the biscuit mixing method?
Cold ingredients, such as butter and milk, help maintain large fat pieces in the dough, contributing to a flaky texture.
How do you cut fat into the flour in the biscuit mixing method?
Use a pastry cutter to cut cold fat into small pieces and incorporate it into the flour.
What should the texture of the fat be when mixed with flour?
The fat should be in pea-sized pieces when mixed with the flour.
How can you avoid over-mixing the dough?
Use a bowl scraper to incorporate the liquid and avoid using hands, preventing body heat from melting the fat.
What happens if the dough is over-kneaded?
Over-kneading develops gluten, leading to tougher biscuits.
How many turns should you knead the dough?
The recipe suggests kneading the dough about 20 turns.
What is the purpose of letting the dough relax?
Letting the dough relax allows the gluten to relax, which makes it easier to roll out and cut.
Why use a Tammy or drum sieve?
To sift the flour, sugar, and salt ensuring they are well mixed and lump-free.
What is the final product's desired texture in the biscuit method?
The desired texture is flaky and tender, not tough.
ビデオをもっと見る
- biscuit method
- cold ingredients
- sifting
- cutting fat
- kneading
- gluten development
- flaky biscuits
- tender texture