Food recipes
Puff Pastry
Puff Pastry Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt water, bottled, generic lemon juice, raw Directions: In large mixing bowl, sift in the flour and salt. Rub in 6 tab...
Puff Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
lemon juice, raw
Directions:
In large mixing bowl, sift in the flour and salt.
Rub in 6 tablespoons of the butter.
Adding the lemon juice and as much ice water as necessary, bind to a fairly soft dough and knead lightly.
Roll out to a 12-inch square.
Form the remaining butter into an oblong block.
It should be soft yet firm.
Place on one half of the pastry square and fold the pastry over to enclose it, sealing the edges with a rolling pin.
Rib the top by pressing the rolling pin across it at intervals.
Turn the pastry so that the fold is to the right.
Roll out into a strip three times as long as it is wide.
Evenly fold the bottom third upward and the top third downward.
Seal the edges, place in a plastic bag, and chill for 30 minutes.
Repeat this process five more times, always keeping the fold on the right.
Before the final rolling, chill overnight or for at least 1 hour.
The pastry is ready for use after the final rolling.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
lemon juice, raw
Directions:
In large mixing bowl, sift in the flour and salt.
Rub in 6 tablespoons of the butter.
Adding the lemon juice and as much ice water as necessary, bind to a fairly soft dough and knead lightly.
Roll out to a 12-inch square.
Form the remaining butter into an oblong block.
It should be soft yet firm.
Place on one half of the pastry square and fold the pastry over to enclose it, sealing the edges with a rolling pin.
Rib the top by pressing the rolling pin across it at intervals.
Turn the pastry so that the fold is to the right.
Roll out into a strip three times as long as it is wide.
Evenly fold the bottom third upward and the top third downward.
Seal the edges, place in a plastic bag, and chill for 30 minutes.
Repeat this process five more times, always keeping the fold on the right.
Before the final rolling, chill overnight or for at least 1 hour.
The pastry is ready for use after the final rolling.