Thanks a lot for your hard work and for a great writeup. I have a quick question, if this recipe was to be mixed in a stand mixer. For the first step, and in order to reach the "Breadcrumb stage" would it be mixed with a flat beater? Very soft butter would still be added to the dry ingredients, or somewhat colder / harder butter? Thanks a million for everything you're doing.
Oh yes sorry I should have made that more clear. I get to the breadcrumb stage with the flat beater and then swap to the whisk once there are no lumps. The butter needs to be very soft when you add it in to the dry in order for enough air to be incorporated during the whisking stage, like REALLY soft, I zap mine in the microwave for about 15-20 seconds
Thanks a lot for your hard work and for a great writeup. I have a quick question, if this recipe was to be mixed in a stand mixer. For the first step, and in order to reach the "Breadcrumb stage" would it be mixed with a flat beater? Very soft butter would still be added to the dry ingredients, or somewhat colder / harder butter? Thanks a million for everything you're doing.
Oh yes sorry I should have made that more clear. I get to the breadcrumb stage with the flat beater and then swap to the whisk once there are no lumps. The butter needs to be very soft when you add it in to the dry in order for enough air to be incorporated during the whisking stage, like REALLY soft, I zap mine in the microwave for about 15-20 seconds