Chefman Toast-Air RJ50-SS-M20, Руководство пользователя

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Buttermilk Biscuits
Using very cold butter in the dough gives these biscuits their
impressive height and light texture.
1. Crack two of the eggs into a medium bowl. Add the buttermilk
and whisk until combined.
2. In a stand mixer fitted with the dough hook attachment, combine
the all-purpose flour, bread flour, sugar, salt, and baking powder.
Mix on low speed for about 30 seconds.
3. Add the butter cubes to the flour mixture and mix on low until
the butter is distributed and in small pea-size pieces.
4. Add the buttermilk mixture and mix on medium speed until the
dough releases from the sides of the bowl, about 3 minutes.
5. Lightly flour a work surface. Transfer dough to work surface and
lightly roll it out about 1-inch thick.
6. Using a 3-inch cutter, cut out 8 rounds.
7. Transfer rounds to the Toast-Air™ bake pan (ungreased) with
space between them. (These first biscuits will have the best shape
and texture; however, you can gather up the dough, reroll it gently
and cut up to four more biscuits to bake in a second batch.)
8. Beat the remaining egg and brush the tops of the biscuits with it.
Sprinkle each biscuit with a pinch of flaky sea salt.
9. Set to Bake at 400°F for 21 minutes and allow Toast-Air™ to
preheat empty for 5 minutes.
10. Slide bake pan into the top rack position.
11. Bake for the remaining 16 minutes; biscuits should be golden
brown on top.
12. Serve warm.
• 3 large eggs
• 1
⅓
cups buttermilk
• 2
¼
cups all-purpose flour,
plus more as needed
• 2
¼
cups bread flour
•
¼
cup granulated sugar
• 1 Tbsp plus
½
tsp kosher salt
•
¼
cup plus 1
½
tsp baking
powder
• 8 oz (1 cup) unsalted
butter, cut into
½
-inch cubes
and chilled
• Flaky sea salt, for garnish
• Stand mixer with dough
hook attachment
• 3-inch round biscuit or
cookie cutter
• Pastry brush
INGREDIENTS
SPECIAL EQUIPMENT
PREP TIME
20 min
SERVINGS
8-12
TOTAL TIME
40 min