Brioche Bread

INGREDIENTS:
• 2 envelopes dry active yeast (about 16 g)
• 6 tbsp warm water or milk
• 1-1/2 tsps salt
• 2 tbsp sugar
• 4 cups flour
• 6 large eggs, lightly beaten
• 3/4 cup butter
• 1 x egg yolk
• Milk for wash

Yield: 2 Loaves

DIRECTIONS:
• Stir the yeast into the warm water (or milk), with the salt and sugar. Set aside for five minutes to dissolve. Put the flour in a bowl and make a well in it. Put the eggs and the yeast mixture in the well. Mix it, drawing in the flour, to make a soft, sticky dough.
• Work the dough, lifting and slapping, until it becomes soft and very smooth and elastic (this process is a long and difficult job by hand. A mixer with hook attachment is great if you have one). Knead the butter to soften it to the same texture as the dough. Now, work in the butter a piece at a time, again to create smooth, sticky dough (again, the mixer will make that easy). Let the dough rise at room temperature in a covered bowl for two hours.
• Punch down the risen dough. Put it back in a bowl, cover, and refrigerate overnight to double. Shape the bread; let it rise 1 1/2 hours in the pan. Glaze with yolk and milk wash. Bake the loaves at 425ºF/220°C for 40 to 45 minutes.

Butter Cookies

Cook Time: 20 minutes Ingredients: · 1 cup butter · 1 cup sugar · 1 teaspoon vanilla extract · 2 cups all-purpose flour, sifted or stirred before measuring · dash salt · 1 teaspoon baking powder · blanched almond halves Preparation: Cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, salt, and baking powder. Stir dry ingredients into butter mixture; mixing until well blended. Shape dough into small balls. Place on ungreased cookie sheets; press an almond half into the top of each ball. Bake butter cookies at 300° for 20 minutes, or until just lightly browned. Makes 5 to 6 dozen butter cookies.

PIZZA dough

• 100g High protein flour


• 50g low protein flour


• 100ml warm water


• 1tsp yeast


• 1/4 tsp sugar


• 1/4 tsp salt


• 12g butter Cover dough with clip wrap and let it rise to double in size. Keep in frigde at least few hours to 1 night. 面的口感会更松软。

Pistachio Biscotti

Ingredients 1 1/2 cups pistachios 1/2 cup (1 stick) unsalted butter 3 eggs 1 cup sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Directions Preheat the oven to 350 degrees F. Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

Butter conversion

1 cup ~ 226g
1 stick ~ 113g
1 tbsp ~ 17g