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crystallisation, ensure you spatula the mixture off the rim so it doesn’t coagulate. 3.2 Once the mixture has reached naturally cool to 21°c (3 hours) or strap ice packs to the side to assist. 4.1 Once the egg mixture has reached

Melt butter/ ghee and set on the bench to cool slightly, along with your milk, yogurt and egg to come You will want these items at room temperature so they incorporate with each other easier. 3. Flour your bench, dump the dough and flour the top of the dough and your hands to avoid too much dough Stretch and fold incorporating the bench flour (you may need to add a little more depending on how sticky

Whip cream just before it reaches stiff peaks. 2. Add mascarpone on slow to combine. 3.

Let Sliver and Bite teach you how to make the ultimate fried rice from scratch. Once the rice has reached a consistent temperature you can drizzle the flavouring around the rim of the NOTES: Wok Heat: you will start each cook on a high heat to heat oil and reduce to ensure you aren’t

For the beat results dump the dough on your bench and knead for 5 minutes. 8. Dump the risen dough on your bench and massage the air out and cut the dough into 75g portions. 11.

crystallisation, ensure you spatula the mixture off the rim so it doesn’t coagulate. 3.2 Once the mixture has reached naturally cool to 21°c (3 hours) or strap ice packs to the side to assist. 4.1 Once the egg mixture has reached

Once the mixture reaches a gentle simmer add the cheddar and cream cheese.

Return to the simmer to further reduce the jam to reach the desired consistency or set to the side in

Store in the fridge for 48 hours or on the bench top or 24 hours.

Cover and leave on the bench for 45 min Pull and fold x3 times with 45 min proofs Place in lidded container

Prep time 110 min Serves up to 12 Cook time 20 min THE FACTS Stays fresh on the bench for 4 days Can butter and warm water from tap and mix until the mixture has bound enough to dump out on a floured bench

Gently pull the dough to ensure the dough reaches the edges of the tin.