Food recipes
Puff Paste
Puff Paste
Ingredients:
1 pound pastry flour or
14 ozs. bread flour
Directions:
Cold water
Wash the butter, pat and fold until no water flies. Reserve two tablespoons of butter, and
shape
remainder into a circular piece one−half inch thick, and put on floured board. Work two
tablespoons of butter into flour with the tips of fingers of the right hand. Moisten to a dough
with
cold water, turn on slightly floured board, and knead five minutes. Cover with towel, and let
stand five minutes.
10
Pat and roll one−fourth inch thick, keeping paste a little wider than long, and corners
square. If
this cannot be accomplished with rolling−pin, draw into shape with fingers. Place butter on
centre
of lower half of paste. Cover butter by folding upper half of paste over it. Press edges firmly,
to
enclose as much air as possible.
11
Fold right side of paste over enclosed butter, the left side under enclosed butter. Turn paste
half−way round, cover, and let stand five minutes. Pat, and roll one−fourth inch thick, having
paste longer than wide, lifting often to prevent paste from sticking, and dredging board
slightly
with flour when necessary. Fold from ends towards centre, making three layers. Cover, and let
stand five minutes. Repeat twice, turning paste half−way round each time before rolling.
After
fourth rolling, fold from ends to centre, and double, making four layers. Put in cold place to
chill;
if outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping−pan, and
place between dripping pans of crushed ice. If paste is to be kept for several days, wrap in a
napkin, put in tin pail and cover tightly, then put in cold place; if in ice box, do not allow pail
to
come in direct contact with ice.
12
Chapter XXVII − PASTRY 534
The 1918 Fanny Farmer Cookbook
To Bake Puff Paste
Baking of puff paste requires as much care and judgment as making. After shaping, chill
thoroughly before baking. Puff paste requires hot oven, greatest heat coming from the bottom,
that the paste may properly rise. While rising it is often necessary to decrease the heat by
lifting
Ingredients:
1 pound pastry flour or
14 ozs. bread flour
Directions:
Cold water
Wash the butter, pat and fold until no water flies. Reserve two tablespoons of butter, and
shape
remainder into a circular piece one−half inch thick, and put on floured board. Work two
tablespoons of butter into flour with the tips of fingers of the right hand. Moisten to a dough
with
cold water, turn on slightly floured board, and knead five minutes. Cover with towel, and let
stand five minutes.
10
Pat and roll one−fourth inch thick, keeping paste a little wider than long, and corners
square. If
this cannot be accomplished with rolling−pin, draw into shape with fingers. Place butter on
centre
of lower half of paste. Cover butter by folding upper half of paste over it. Press edges firmly,
to
enclose as much air as possible.
11
Fold right side of paste over enclosed butter, the left side under enclosed butter. Turn paste
half−way round, cover, and let stand five minutes. Pat, and roll one−fourth inch thick, having
paste longer than wide, lifting often to prevent paste from sticking, and dredging board
slightly
with flour when necessary. Fold from ends towards centre, making three layers. Cover, and let
stand five minutes. Repeat twice, turning paste half−way round each time before rolling.
After
fourth rolling, fold from ends to centre, and double, making four layers. Put in cold place to
chill;
if outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping−pan, and
place between dripping pans of crushed ice. If paste is to be kept for several days, wrap in a
napkin, put in tin pail and cover tightly, then put in cold place; if in ice box, do not allow pail
to
come in direct contact with ice.
12
Chapter XXVII − PASTRY 534
The 1918 Fanny Farmer Cookbook
To Bake Puff Paste
Baking of puff paste requires as much care and judgment as making. After shaping, chill
thoroughly before baking. Puff paste requires hot oven, greatest heat coming from the bottom,
that the paste may properly rise. While rising it is often necessary to decrease the heat by
lifting
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