Food recipes
Simple Flaky Pastry
Simple Flaky Pastry Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate shortening, vegetable, household, composite water, bottl...
Simple Flaky Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic
Directions:
Combine the flour, salt, and baking powder in a large bowl.
Stir with one hand to blend.
Add the shortening, breaking it into 2 or 3 manageable chunks.
To combine the ingredients, pick up some flour and shortening and quickly rub it between your hands in a gentle sliding motion from the heel of your hand to your fingertips.
Work over the bowl so that the mixture falls back into the bowl.
Continue picking up and rubbing more of the mixture until you no longer see lumps of shortening.
This process takes less than 1 minute.
Work in the water, one-third at a time, using your fingers or a spatula to moisten the flour mixture after each addition.
When all the water has been incorporated, you should be able to press the ragged mass of dough and all the bits into a ball.
Transfer the dough to an unfloured work surface; it should not stick.
Knead the dough for 5 minutes, until it is relatively smooth and somewhat elastic.
Push your finger into the dough; it should slowly bounce back with a noticeable dent left behind.
Wrap in plastic wrap and set aside at room temperature for at least 30 minutes and up to 2 hours before using.
(The dough can be refrigerated overnight.
Return to room temperature before using.)
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic
Directions:
Combine the flour, salt, and baking powder in a large bowl.
Stir with one hand to blend.
Add the shortening, breaking it into 2 or 3 manageable chunks.
To combine the ingredients, pick up some flour and shortening and quickly rub it between your hands in a gentle sliding motion from the heel of your hand to your fingertips.
Work over the bowl so that the mixture falls back into the bowl.
Continue picking up and rubbing more of the mixture until you no longer see lumps of shortening.
This process takes less than 1 minute.
Work in the water, one-third at a time, using your fingers or a spatula to moisten the flour mixture after each addition.
When all the water has been incorporated, you should be able to press the ragged mass of dough and all the bits into a ball.
Transfer the dough to an unfloured work surface; it should not stick.
Knead the dough for 5 minutes, until it is relatively smooth and somewhat elastic.
Push your finger into the dough; it should slowly bounce back with a noticeable dent left behind.
Wrap in plastic wrap and set aside at room temperature for at least 30 minutes and up to 2 hours before using.
(The dough can be refrigerated overnight.
Return to room temperature before using.)