The art of french pastry phần 583

a little like a starter to jump-start the action of the yeast Place the raisins in a small bowl and add the kirsch Toss together and set aside If not using kirsch, toss the raisins with a tablespoon of water Adjust the rest of the milk to the right temperature Add the sugar, bread flour, eggs, the rest of the milk, and lastly the sea salt to the bowl of your mixer Attach the hook to the mixer and mix on slow speed for 1 minute Stop the mixer and, using a rubber spatula, scrape the bottom of the bowl to make sure that all the ingredients on the bottom of the mixer get mixed with the rest of the dough If for some reason the dough looks very stiff, add a tablespoon of milk; if the dough is too soft, add a little bit of allpurpose flour Turn up the speed to medium and mix for 5 minutes on medium speed Stop the mixer and, using a dough scraper, scrape the sides of the bowl as well as any dough that has worked its way up the hook This will help the dough to come together faster Repeat this twice—5 minutes on medium speed, stop and scrape the sides of the bowl and the dough hook, then another 5 minutes The dough should now be shiny, elastic, and wrapped around the hook The gluten has now been activated Only when the dough has reached this stage can it absorb the next addition, which is the soft butter Make sure that the butter is at room temperature and soft; you might want to let it sit outside the night before ... bottom of the bowl to make sure that all the ingredients on the bottom of the mixer get mixed with the rest of the dough If for some reason the dough looks very stiff, add a tablespoon of milk; if the dough is too soft,...sugar, bread flour, eggs, the rest of the milk, and lastly the sea salt to the bowl of your mixer Attach the hook to the mixer and mix on slow speed for 1 minute Stop the mixer and, using a rubber spatula, scrape the. .. up the hook This will help the dough to come together faster Repeat this twice—5 minutes on medium speed, stop and scrape the sides of the bowl and the dough hook, then another 5 minutes The dough should now be