The art of french pastry phần 583
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alittlelikeastarterto
jump-starttheactionof
theyeast.
2 Placetheraisinsina
smallbowlandaddthe
kirsch.Tosstogetherand
setaside.Ifnotusing
kirsch,tosstheraisinswith
atablespoonofwater.
3 Adjusttherestofthe
milktotheright
temperature.Addthe
sugar,breadflour,eggs,
therestofthemilk,and
lastlytheseasalttothe
bowlofyourmixer.Attach
thehooktothemixerand
mixonslowspeedfor1
minute.Stopthemixer
and,usingarubber
spatula,scrapethe
bottomofthebowlto
makesurethatallthe
ingredientsonthebottom
ofthemixergetmixed
withtherestofthe
dough.Ifforsomereason
thedoughlooksverystiff,
addatablespoonofmilk;
ifthedoughistoosoft,
addalittlebitofallpurposeflour.
4 Turnupthespeedto
mediumandmixfor5
minutesonmedium
speed.Stopthemixerand,
usingadoughscraper,
scrapethesidesofthe
bowlaswellasanydough
thathasworkeditsway
upthehook.Thiswillhelp
thedoughtocome
togetherfaster.Repeat
thistwice—5minuteson
mediumspeed,stopand
scrapethesidesofthe
bowlandthedoughhook,
thenanother5minutes.
Thedoughshouldnowbe
shiny,elastic,and
wrappedaroundthe
hook.Theglutenhasnow
beenactivated.Only
whenthedoughhas
reachedthisstagecanit
absorbthenextaddition,
whichisthesoftbutter.
5 Makesurethatthe
butterisatroom
temperatureandsoft;you
mightwanttoletitsit
outsidethenightbefore
