Hello! I was wondering if you have any tips for making brioche without a stand mixer? Or would you not recommend this at all?
I’m also very curious about how to effectively reduce fat in recipes - i have a very low fat threshold (digestive issues follow suit which make me unable to function) which doesn’t match my love for baking and baked goods. I’ve figured out some tricks but I’m very curious about what experts say!
Really anything - like which recipes are best for reducing fat and how to go about it. Obviously I’m not going to try any laminated doughs, but for brioche, cakes, sponges, basque cheese cake…not sure if you can do that with choux. I have your book sift so I can learn more about what they do and learn where I can change myself.
My seasonal adventure in lamination was a Hong Kong egg tart-style pastry for my mince pies. Very successful! Somehow the language of making a fat dough and a water dough is less confronting than making a butter block.
Hello! I was wondering if you have any tips for making brioche without a stand mixer? Or would you not recommend this at all?
I’m also very curious about how to effectively reduce fat in recipes - i have a very low fat threshold (digestive issues follow suit which make me unable to function) which doesn’t match my love for baking and baked goods. I’ve figured out some tricks but I’m very curious about what experts say!
Hello!
https://kitchenprojects.substack.com/p/kitchen-project-44-apple-butter-cinnamon <-- this is an article about the no knead brioche. You can def do it! Just takes time :) lots of 'hands off!'
It depends - fat is essential as a tenderiser for certain things, but you can certainly reduce the fat in recipes! What ones are you thinking of?
Really anything - like which recipes are best for reducing fat and how to go about it. Obviously I’m not going to try any laminated doughs, but for brioche, cakes, sponges, basque cheese cake…not sure if you can do that with choux. I have your book sift so I can learn more about what they do and learn where I can change myself.
MORE BUTTER FOR EVERYONE
My seasonal adventure in lamination was a Hong Kong egg tart-style pastry for my mince pies. Very successful! Somehow the language of making a fat dough and a water dough is less confronting than making a butter block.
Haha thanks for sharing! Such a painstakingly researched project – gargantuan in the making and the telling of it ☺️.
Dear Nicola,
Love your Sunday posts! In the recipe for the laminated brioche, I believe there may be a typo...I’ve copied the possible error below.
Method:
In the bowl of a stand mixer, mix and mix together.
Should it read ,”In the bowl of a stand mixer, add dry ingredients and mix together.”
Respectfully yours,
Gary Wood
Looking forward to seeing your book v much…hats off to you