Wednesday , December 2 2020

The DIY edible biscuit dough can be stored for weeks

Guilt and love handles aside, the risks involved in eating raw pasta have been eliminated. A simple spoonful can evoke the memories of licking whiskers and soothing the wild greedy tooth, which is why the genre continues as an aroma that is renewed in iced cakes, cake pop and bars of biscuit dough – as in, stores where it is You can order a cup of things to do.

Follow this recipe and you will see how easy it is to make your edible biscuit dough. Positives: customize it as you like. It keeps for weeks. Negative aspects: can not be cooked and could disappear faster.


From 6 to 8 servings (4 cups)

8 tablespoons (1 stick) of unsalted butter, at room temperature

3/4 cup crunchy peanut butter (well mixed, if used naturally)

1/4 cup granulated sauce

1 cup of light cane sugar without packaging

1/2 teaspoon of vanilla extract

1 cup of heat-treated flour (see note)

1 cup of quick-cooking oats (can replace with old-fashioned oat flakes mixed with feed)

1/4 teaspoon of salt

1/2 cup of mini chocolate chips

1/2 cup M & Ms

1/2 cup of chocolate sandwich biscuits and / or small wafer biscuits

Sprinkle a 1/4 cup rainbow

Combine unsalted butter, peanut butter and granulated and brown sugars in the bowl of a stand mixer or portable electric mixer; beat at medium speed for several minutes, until lightened and frothy. (The more basic this mixture is creamy, the smoother the pasta will be).

Add the vanilla extract and beat only until incorporated. Stop to scratch the bowl.

Whisk together the flour, the oats and salt in a separate container. At low speed, gradually add the flour mixture to the butter and sugar mixture until no more traces of flour remain.

Fold the chocolate chips, M & Ms, pieces of chocolate biscuits and rainbow grains by hand.

The dough is ready to eat or transferred to a container for cold storage.

NOTE: Do-it-yourself heat-treated flour takes only a few minutes. But you can buy the thermally treated Page House flour with and

To heat the flour (to destroy any pathogens), microwave the amount needed for this recipe in a safe microwave bowl at the top for 30 seconds, then take out the bowl and give the flour a good stirrer with a fork. There will be some lumps, but mix them away. Repeat the microwave and stirring twice more. The internal temperature of the flour should record at least 160 degrees on an immediate reading thermometer. Sift the flour into a container and cool completely before using or storing.

The dough can be refrigerated in an airtight container for up to 1 month or frozen for up to 3 months.

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