@chefslt: Empanada Dough Ingredients (Makes 12 Empanadas) * 3 cups (375 g) all-purpose flour * 1 tsp salt * 170 g (¾ cup) cold unsalted butter, cubed * 1 large egg * ½ cup (120 ml) cold water * 1 tbsp white vinegar Method 1. Mix the flour and salt in a large bowl. 2. Cut in the cold butter until crumbly. 3. Whisk together the egg, water, and vinegar. 4. Gradually add the wet ingredients to form a soft dough. 5. Knead gently until smooth. 6. Wrap and refrigerate for 1 hour. 7. Roll out to 3 mm (⅛ inch) thick and cut into circles. 8. Fill, fold, and seal the edges. 9. Bake at 190°C (375°F) for 25–30 minutes or fry until golden. Tips * Keep the dough cold for a flaky texture. * Brush with egg wash before baking for a golden finish. Focaccia Dough Ingredients (Makes 1 Large Focaccia) * 500 g bread flour * 400 ml warm water * 7 g (2¼ tsp) instant yeast * 10 g (2 tsp) salt * 60 ml (¼ cup) extra virgin olive oil * 1 tsp sugar Topping * Extra olive oil * Fresh rosemary * Flaky sea salt Method 1. Mix the warm water, yeast, and sugar. Let stand for 5–10 minutes. 2. Add the flour, salt, and olive oil. 3. Mix until a sticky dough forms. 4. Knead for 8–10 minutes. 5. Cover and let rise for 1½ hours. 6. Transfer to an oiled baking pan and gently stretch the dough. 7. Let proof for 30–45 minutes. 8. Dimple the surface with your fingertips, drizzle with olive oil, and sprinkle with rosemary and sea salt. 9. Bake at 220°C (425°F) for 20–25 minutes until golden. Tips * Add olives, cherry tomatoes, or caramelized onions for extra flavor. * Finish with more olive oil after baking. Soft Pretzel Dough Ingredients (Makes 8 Pretzels) * 500 g bread flour * 300 ml warm water * 7 g (2¼ tsp) instant yeast * 2 tbsp brown sugar * 1 tsp salt * 2 tbsp unsalted butter, melted Baking Soda Bath * 2 L water * ⅓ cup (80 g) baking soda Topping * Coarse salt Method 1. Mix the warm water, yeast, and brown sugar. Let stand for 5–10 minutes. 2. Add the flour, salt, and melted butter. 3. Knead for 8–10 minutes until smooth. 4. Cover and let rise for 1 hour. 5. Divide into 8 pieces and shape into pretzels. 6. Boil each pretzel in the baking soda bath for 30 seconds. 7. Place on a lined baking tray and sprinkle with coarse salt. 8. Bake at 220°C (425°F) for 12–15 minutes until deep golden brown. 9. Cool slightly before serving. Tips * Brush with melted butter after baking for a softer crust. * Serve with mustard or cheese sauce. Pita Bread Dough Ingredients (Makes 8 Pitas) * 500 g bread flour * 325 ml warm water * 7 g (2¼ tsp) instant yeast * 2 tsp salt * 1 tbsp olive oil * 1 tsp sugar Method 1. Mix the warm water, yeast, and sugar. Let stand for 5–10 minutes. 2. Add the flour, salt, and olive oil. 3. Knead for 8–10 minutes until smooth. 4. Cover and let rise for 1 hour. 5. Divide into 8 equal balls. 6. Roll each into a 15 cm (6-inch) circle. 7. Let rest for 15 minutes. 8. Bake at 250°C (480°F) for 5–7 minutes until puffed. 9. Cool under a clean kitchen towel to keep soft. Tips * A very hot oven helps create the classic pocket. * Great for wraps, sandwiches, and dipping. Croissant Dough Ingredients (Makes 12 Croissants) Dough * 500 g bread flour * 60 g granulated sugar * 10 g salt * 7 g (2¼ tsp) instant yeast * 300 ml cold milk * 50 g unsalted butter, softened Butter Block * 250 g cold unsalted butter Egg Wash * 1 egg * 1 tbsp milk Method 1. Mix the flour, sugar, salt, yeast, milk, and softened butter into a smooth dough. 2. Knead for 8–10 minutes, then refrigerate for 1 hour. 3. Flatten the butter into a square and enclose it in the dough. 4. Roll and fold the dough into thirds. Chill for 30 minutes. 5. Repeat the rolling and folding process 3 times, chilling between each fold. 6. Roll the dough to 4 mm (⅛ inch) thick and cut into triangles. 7. Roll each triangle into a croissant shape. 8. Proof for 2–3 hours, then brush with egg wash. 9. Bake at 200°C (400°F) for 18–22 minutes until deeply golden and flaky. Tips * Keep the dough and butter cold throughout lamination. * Rest the dough between folds for distinct flaky layers. * Best enjoyed fresh on the day of baking.

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Friday 17 July 2026 11:43:02 GMT