Food recipes
Rapid Pastry Dough
Rapid Pastry Dough Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched water, bottled, generic butter, without salt salt, table Directions: Cut the chilled butter into 1 cm dice. Put the fl...
Rapid Pastry Dough
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
butter, without salt
salt, table
Directions:
Cut the chilled butter into 1 cm dice.
Put the flour and the cut up butter from step 1 into a bowl, and combine the butter and flour with your hands.
Don't knead the butter, just flatten the pieces.
The butter pieces should become about half their original size.
Add the chilled water and salt, and mix up roughly with a rubber spatula.
Bring the dough together into one lump with your hands.
There should still be visible lumps of butter and the dough should be quite floury.
Form the dough into a rectangle that's about 1 cm thick, cover with plastic wrap and chill in the refrigerator for more then 2 hours.
Fold the dough.
Put the dough on a work surface, dust with flour and roll the dough out with a rolling pin while pressing down on it.
Roll out to about a thickness of 5 mm.
Fold the dough into thirds.
Fold up the side closest to you first, and adjust the sides so that the folded part covers the dough beneath it to the edge.
Fold down the far side of the dough too, and adjust to form a neat rectangle.
Turn the dough 90 degrees, and repeat the same thing again, starting from the rolling out.
Wrap the dough and keep in the refrigerator for more than an hour.
Repeat this procedure (folding into thirds and rolling out) more times, for a total of 6 times.
The finished dough should be shinly and pale in color.
Done.
You can transform this pastry dough into all kinds of sweets.
Try making some apple pie with it!
Here's another kind with larger apple pieces.
The pie crust dough will keep in the freezer for 1 month.
However, the quick-pie crust dough won't puff up as much after a while, so try to use it up as soon as possible.
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
butter, without salt
salt, table
Directions:
Cut the chilled butter into 1 cm dice.
Put the flour and the cut up butter from step 1 into a bowl, and combine the butter and flour with your hands.
Don't knead the butter, just flatten the pieces.
The butter pieces should become about half their original size.
Add the chilled water and salt, and mix up roughly with a rubber spatula.
Bring the dough together into one lump with your hands.
There should still be visible lumps of butter and the dough should be quite floury.
Form the dough into a rectangle that's about 1 cm thick, cover with plastic wrap and chill in the refrigerator for more then 2 hours.
Fold the dough.
Put the dough on a work surface, dust with flour and roll the dough out with a rolling pin while pressing down on it.
Roll out to about a thickness of 5 mm.
Fold the dough into thirds.
Fold up the side closest to you first, and adjust the sides so that the folded part covers the dough beneath it to the edge.
Fold down the far side of the dough too, and adjust to form a neat rectangle.
Turn the dough 90 degrees, and repeat the same thing again, starting from the rolling out.
Wrap the dough and keep in the refrigerator for more than an hour.
Repeat this procedure (folding into thirds and rolling out) more times, for a total of 6 times.
The finished dough should be shinly and pale in color.
Done.
You can transform this pastry dough into all kinds of sweets.
Try making some apple pie with it!
Here's another kind with larger apple pieces.
The pie crust dough will keep in the freezer for 1 month.
However, the quick-pie crust dough won't puff up as much after a while, so try to use it up as soon as possible.