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2 3/4 c. (330 g.) all-purpose flour. ... at least 2 hours and up to 3 days. Line 2 baking sheets with parchment paper. On a work surface, divide each disk into 18 pieces (about 2 Tbsp. each). Roll ...
Make the Cake: In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute.
shredded Parmesan (about 2 3/4 oz.), divided. 1. medium Yukon Gold potatoes, unpeeled, cut into 12 (1/16"-thick) slices. Kosher salt. 8. ... Brush a baking sheet with a thin layer of oil. Line ...
2 1/4 c. (270 g.) all-purpose flour. 2/3 c. ... 1 1/2 tsp. baking powder. 1/2 tsp. kosher salt. 1/2 tsp. baking soda. 1 c. ... 4 c. (480 g.) confectioners' sugar, divided. 1 tbsp. water.
Remove dough from processor and knead a few times on counter top. Divide dough into two discs. Roll each disc between 2 pieces of wax paper into a 1/4-inch disc; place discs, still covered by wax paper, on a baking sheet. Freeze dough until firm, about 1 hour. Heat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
Divide the dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours. 3. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough 1/4 inch thick.
11.2: 3.5: 3500 fresh yeast: 4%: 0.08: 1.28: 0.4: ... All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% ...
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. MAKE THE CRUST:Place graham crackers, sugar, and salt in the bowl of a food processor. Grind until fine. With the processor ...