Ingredients
Preferment:
None
Soaker:
None
Final Dough:
567g AP Flour
312g Butter
572g Sugar
351g Egg
8g Vanilla extract
420g Creme fraiche
4g Salt
12g Baking powder
4g Baking soda
312g Butter
572g Sugar
351g Egg
8g Vanilla extract
420g Creme fraiche
4g Salt
12g Baking powder
4g Baking soda
Procedure:
- Beat the butter with a paddle in a mixer bowl until it gets fluffy. It will be a minute or two, particularly if you didn't think ahead and get it to room temperature.
- Add the sugar to the butter and then let it spin for another round until very fluffy.
- Add the creme fraiche, vanilla, and egg to the butter and set it spinning again, being careful not to start off on high speed and cover the kitchen in half-made cake batter. Mix in by parts if necessary.
- Scrape the butter down off of the sides halfway if it's not really mixing in.
- Mix the remaining (dry) ingredients together in another bowl, homogenize, and add to the wet. Mix this just until it resembles a rather thick pancake batter. for bonus points, mix by gently folding with a spatula.
- Prepare your hotel pan/cake pan/whatever by spraying with non-stick spray, laying down parchment that goes up the sides as well as the bottom, and then spraying once more.
- Pour the batter into the pan, give the entire thing a few stern knocks on the counter to knock out any large air bubbles, and get that thing in the oven. It took me about 23 minutes in a 325°F convection oven. In an oven without a fan, you could probably look at a similar timeframe but with an extra 50°F.
What to Do With This Bread
We just cut it up and serve it as-is with the scones, croissants et al. It's also substantial enough that it could totally hod up to an icing. I even tried some of the batter out as a really sweet pancake and it worked just fine. I imagine it could serve well in some petit fours if you made tiny little pancake medallions out of it.
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