テリーヌ（ヨーグルトテリーヌ）｜まんまるkitchenさんのレシピ書き起こし
Round kitchen Time required : 80minutes
Kneaded pie dough (part brize) | Coris Cooking Channel's recipe transcription
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Ingredients
- Cake flour : 70g
- Unsalted butter : 50g
- egg : 7g
- salt : 1g
- milk : 20g
Time required
20minutes
Procedure
-
1)
Mix eggs, salt and milk and cool
00:06
Put eggs and salt in the same bowl and mix, add milk, mix and put in the refrigerator to cool.
-
2)
Tangle the cake flour with butter
00:33
Cut the chilled butter into pieces of about 7 mm, put them in the chilled cake flour, and entangle the cake flour with each diced butter. Crush each diced butter grain as a whole.
-
3)
Put the dough together
02:45
After crushing, add egg juice. Mix by cutting with a rubber spatula, and when it becomes a big rag, push it from above with a rubber spatula to put the dough together.
-
4)
Wrap it in plastic wrap and cool it in the refrigerator
04:42
When it is collected, wrap it in plastic wrap, adjust it to a thickness of about 1 cm, put it in the refrigerator, and let it cool for at least one and a half hours. Use the chilled dough by stretching it to the desired thickness and size without re-kneading.
Point
・ If you don't mix the eggs immediately after adding salt, you will get lumpy, so be careful.
・ If a lump of butter that has been diced remains, the butter in that part will melt when baked and a cavity (hole) will be created in the dough. Especially in the case of recipes such as quiche where egg liquid is poured and baked, the liquid dough may leak out due to that, so crush each grain carefully.
・ If you touch it with warm hands for a long time, the butter will melt and blend into the dough, so crush it as quickly as possible while crushing it carefully.
・ When mixing the dough with Bombella, if you knead it, the butter will blend into the dough, and when it is baked, it will be a heavy and hard dough. Cut and mix until it becomes a big rag, and stop the process of mixing by pushing from above as soon as the dough is gathered.
・ By adjusting the thickness and then cooling, it cools to the center of the pie dough and stabilizes when handling.
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