Food recipes
Rough Puff Pastry
Rough Puff Pastry Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt shortening, vegetable, household, composite water, bottled, generic Directions: Sift fry ingredients together...
Rough Puff Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
Directions:
Sift fry ingredients together into a large, chilled mixing bowl.
Add cold butter and lard pieces, and working quickly, rub flour and fat together until the texture of coarse meal.
If you prefer, you can use a pastry blender or knives.
You may also use a mixer or food processor, but take great care not to overmix or overprocess.
Add 4 Tbsp icy cold water and quickly blend into flour mixture.
Gather all the dough and crumbs up into a ball.
If it is too crumbly and will not hold together, add up to 2 Tbsp more icy cold water, 1 tsp at a time, until it holds together.
Lightly dust pastry with flour, wrap in wax paper, and chill for 30 minutes.
Place pastry on lightly floured board and gently press into a rectangle about 1 inch thick.
Dust flour underneath and on top of pastry.
Roll out into a rectangle about 21x6 inches.
Fold into thirds to form a three-layer rectangle about x6 inches.
Turn pastry 1/4 turn, dusting underneath with flour if needed.
Roll out again into a 21x6 inch rectangle, and again fold into thirds.
Repeat two more times, turning a quarter turn before rolling out each time and ending with the pastry folded into a 7x6 inch packet.
Wrap tightly in wax paper, foil, or a freezer bag and refrigerate for at least 1 hour and up to 3-4 days.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
Directions:
Sift fry ingredients together into a large, chilled mixing bowl.
Add cold butter and lard pieces, and working quickly, rub flour and fat together until the texture of coarse meal.
If you prefer, you can use a pastry blender or knives.
You may also use a mixer or food processor, but take great care not to overmix or overprocess.
Add 4 Tbsp icy cold water and quickly blend into flour mixture.
Gather all the dough and crumbs up into a ball.
If it is too crumbly and will not hold together, add up to 2 Tbsp more icy cold water, 1 tsp at a time, until it holds together.
Lightly dust pastry with flour, wrap in wax paper, and chill for 30 minutes.
Place pastry on lightly floured board and gently press into a rectangle about 1 inch thick.
Dust flour underneath and on top of pastry.
Roll out into a rectangle about 21x6 inches.
Fold into thirds to form a three-layer rectangle about x6 inches.
Turn pastry 1/4 turn, dusting underneath with flour if needed.
Roll out again into a 21x6 inch rectangle, and again fold into thirds.
Repeat two more times, turning a quarter turn before rolling out each time and ending with the pastry folded into a 7x6 inch packet.
Wrap tightly in wax paper, foil, or a freezer bag and refrigerate for at least 1 hour and up to 3-4 days.