https://www.copymethat.com/r/h7DMMxmQ5/north-east-scotland-butteries/
132140367
NL1ca4F
h7DMMxmQ5
2024-04-27 07:33:24
North East Scotland Butteries
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Ingredients
- 350g strong white bread flour
- Half a teaspoon of salt
- Half a teaspoon of caster sugar
- 15g yeast
- 150 to 200ml of tepid water (depends on your brand of flour)
- 170g of lard or beef dripping
- subheading: INGREDIENT NOTES:
- Ordinary flour will not work. It must be strong white bread flour otherwise all you’ll produce is flat circles of hot rubber dough.
- Two 7g sachets of fast-acting dried yeast will do, but fresh live yeast is better. In my experience, any baker who still bakes on the premises will happily sell you a small amount of live yeast.
- The perfect temperature for the water is body temperature. That is, if you stick your finger in the water it should feel neither cool nor warm. If the water is any colder, the yeast will activate too slowly or will not activate at all. If it is any warmer it will either activate too quickly or die in the heat.
- If you really must, you can lower the lard content by substituting a proportion of butter (60g lard to 110g butter), but don’t be tempted to use only butter and forget the lard completely: all you’ll get is a salty yellow cake with a texture like polystyrene. A butter/lard mix is not any healthier, by the way, so you might as well stick with 100% lard. I am assured that no professional baker uses butter in his butteries. The pro’s fat content is 100% lard.
Steps
Directions at truehighlands.com
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