Stella Parks' Wonder Bread (BraveTart)
Roux:
1 1/2oz flour [43g]
6oz milk [170g]
Cook over medium heat to mashed potato-like paste. Cool to 120°F.
Dough
15oz flour [420g]
2oz sugar [57g]
1 1/2oz malted milk powder [43g]
2tsp instant yeast
1 1/2tsp kosher salt
6oz whole milk [170g]
1 1/2oz coconut oil, solid but creamy (about 70°F) [43g]
Mix with roux in mixer. Knead to bubble gum stage.
Greek Yogurt Cheese Mousse Cake (Stella Parks--she calls it No Bake Greek Yogurt Cheesecake)
Crust: (wrap base in foil & grease lightly)
250g chocolate cookie crumbs
55g butter
pinch salt
Filling:
14g gelatin
30g water
10g vanilla
680g Greek/strained yogurt (MUST be just milk & cultures--NO thickening agents)
340g heavy cream
170g egg white (5-6 eggs)
200g sugar
1/2tsp kosher salt
Whisk together gelatin, water, and vanilla. Set aside.
Whip yogurt and cream to medium peaks. Cover and refrigerate (up to an hour).
Make Swiss meringue: Heat whites, sugar, and salt in mixing bowl over simmering water (my 3-qt works perfectly with the 6qt KitchenAid bowl) to 175°F (8-10 min). Transfer bowl to mixer and whip til glossy and firm but still warm (4min or so). Melt gelatin while whipping meringue.
Whisk melted gelatin into 1/3 of meringue. Whisk in remaining meringue. Whisk in yogurt/cream in two or three additions. Pour into crust & chill.
