· web viewmix the wet ingredients into the dough until fully incorporated using a stand mixer...

Saffron Pate Dough Yield 1 pound 8 ounces 1 Recipe Basic Pate Dough 1 Large Pinch of Saffron 5 Oz Warm Water 2 Tbsp Chopped Dill 2 Tbsp Chopped Chives Steep the saffron in the warm water. Prepare the pate dough according to the basic recipe, replacing 5 ounces of the milk with the saffron infused water. Add the fresh herbs in Step 3. Basic Pate Dough 1# Bread Flour 2 Tsp Baking Powder ½ Oz Salt 1 Tsp Sugar 4 Oz Butter, cut into cubes and chilled 1 Ea Egg 2 Tsp Cider Vinegar 8 Oz Whole Milk Method of Preparation: 1. Combine the dry ingredients and whisk together. 2. With two knives or a pastry cutter, cut the butter into the dry ingredients. Work until the dough becomes crumbly. 3. Mix the wet ingredients into the dough until fully incorporated using a stand mixer fitted with the paddle attachment. Knead the dough until smooth and not sticky. 4. Shape the dough into a 10 inch disk. Wrap and refrigerate at least 1 hour or overnight.

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Page 1: · Web viewMix the wet ingredients into the dough until fully incorporated using a stand mixer fitted with the paddle attachment. Knead the dough until smooth and not sticky. Shape

Saffron Pate DoughYield 1 pound 8 ounces

1 Recipe Basic Pate Dough1 Large Pinch of Saffron5 Oz Warm Water2 Tbsp Chopped Dill2 Tbsp Chopped Chives

Steep the saffron in the warm water. Prepare the pate dough according to the basic recipe, replacing 5 ounces of the milk with the saffron infused water. Add the fresh herbs in Step 3.

Basic Pate Dough1# Bread Flour2 Tsp Baking Powder½ Oz Salt1 Tsp Sugar4 Oz Butter, cut into cubes and chilled1 Ea Egg2 Tsp Cider Vinegar8 Oz Whole Milk

Method of Preparation:1. Combine the dry ingredients and whisk together.

2. With two knives or a pastry cutter, cut the butter into the dry ingredients. Work until the dough becomes crumbly.

3. Mix the wet ingredients into the dough until fully incorporated using a stand mixer fitted with the paddle attachment. Knead the dough until smooth and not sticky.

4. Shape the dough into a 10 inch disk. Wrap and refrigerate at least 1 hour or overnight.

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