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00:00 Intro
01:06 Buttermilk Biscuit
02:49 Ingredients
03:21 Dough
06:15 Folding (Envelope)
10:31 Tip
11:29 Cutting
12:40 Baking
13:40 Try again ..!
15:00 Finish
17:13 Eating time ๐ฝ
Buttermilk Biscuit Recipe
(190 C, 18 -20 minutes 12 pieces)
- Buttermilk 215g (200g milk + 15 vinegar)
- Flour 385g
- baking powder 20g
- baking soda 3g
- sugar 20g
- salt 7g
- cold butter 230g
*I buy and cut 5 kg blocks of butter in large quantities, so the butter slices in the video are big!
**Dough with high butter ratio differs greatly depending on the atmosphere (climate) of the kitchen and the temperature of the dough. Check the guide temperature and suggested time, try it 2-3 times to find the right recipe that applies to your work environment
***This recipe is based on 2-2.5 cm high, cut into 12 pieces. As shown in the video, although same recipe, if you press the dough too thinly and baked into smaller pieces, the result will be different. (If you look at the video, I showed that even the same recipe was practiced, the result came out differently.)
****The ingredients in the recipe are simple, (somewhat smililar to making puff pastry and scone), but I recommend for you to try out several times and when you are comfortable, feel free to change to your favorite taste and texture a little bit. (You can add additional spices or herbs such as pepper, chives, cheese, small pieces of bacon, etc.)
*****Please chill. It's good to rest your dough in the freezer for more than 40 minutes, and more than 1 hour to rest in the fridge.
******After the dough is cut into 4 pieces, I folded simply once and realized it's good enough. You can apply regular folding technique if you prefer.
Even if it can be a little difficult at first, the taste is really light gratifying, and the biscuits really have a big charm. I hope try it.
ะะตะณัะทะณั ะฑะตั [ENG SUB] EP 24 Buttermilk Biscuit
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