lunedì 21 maggio 2012

Classic puff pastry

- Classic puff pastry

Ingredients for the pastry dough:

250 ml of water
150 grams of flour Manitoba
200 g of flour 00
8 grams of salt

ingredients for the dough

250 grams of butter
75 g of flour 00


To prepare the dough started with the preparation of the pastel. Mix and sift the flours, preferably in a global hook leaf, or by hand. Dissolve the salt in water and mixed it all on medium speed for about 8 minutes: you have to obtain a more soft and elastic as that of bread and, of course, smooth and homogeneous. Let rest, covered with a cloth in a cool place for at least half an hour.In the meantime, start preparing the dough. Remove butter from refrigerator and cut into cubes and put it in with 75 grams of global flour mix until mixture is smooth and without lumps.Transfer the dough on a pastry board and cut it into a square with a thickness of about 1 cm, or with floured hands or placing it between two sheets of greaseproof paper and flattening it with the help of a rolling pin. Place the dough in the bottom of the fridge - the coldest - for at least half an hour.Roll out the pastry dough: you'll get a rectangle about 50 inches long in which to place the center of the dough, now ready, cover with the two longer edges of the pastel,making them fit together (remember that the dough must be centrally superimposed to create an effect that will prevent the dough closed box to open during the writing).Fold the other two edges, until you close the dough on each side. Always remember to flour the work surface and dough to make your work easier spreading.Take a rolling pin and apply pressure sull'impasto, so as to make the dough soft butter. You can then begin to roll out the dough, you must acquire a rectangular shape, smooth. To do this, do not just roll it back and forth by moving the rolling pin (or you may get an hourglass-shaped pasta), but you have to give oblique movements, taking a rolling pin along the diagonal of your rectangle ideal, in order to widen even the center. When you get a width of about 25 cm proceed with the folds. Fold the two shorter sides so that they fit in the middle of the longest side,make sure not to overlap the two flaps and fold it in the book, placing a strip on the other.Once your dough ready mark it with a press of the button (which will remind you that you have just performed the first fold), wrap in plastic wrap and refrigerate for at least half an hour. At that point, remove the dough, place it in front of you with the opening on the right and repeat the process of drafting and bending. Before the film rewind and reposition it in the fridge, mark twice to remember making the second fold. The whole process will be repeated two more times for a total of four folds. In the end, the dough will be left to rest in the fridge for at least an hour. If you do not want to use now your dough, you can wrap it in plastic wrap and store in freezer.

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