Butter Puff Pastry using the French Method)
Ingredients:
300g strong bread flour
50g chilled butter
good pinch of salt
150ml ice-cold water (place in the refrigerator overnight)
1 tsp fresh lemon juice
225g chilled butter, for layering
Method:
Place flour, first measure of butter and salt into a large mixing bowl. Using your fingers, roughly break up butter into flour. Add icecold water and lemon juice, then, using your hands, mix the ingredients to form a firm dough. Tip dough out onto a lightly floured surface and knead for 2–3 minutes. Form into a ball. Cover dough with plastic wrap and allow to rest for 5–10 minutes. On a lightly floured surface, use a rolling pin to roll out the dough to a 25cm square approximately 1cm thick.
Ensure layering butter is the same consistency as dough – this can be done by hitting chilled butter with a rolling pin to achieve a 17cm square (the hitting will be enough to soften the butter). Then place butter inside rolled out square of dough.
Fold each corner of dough into the centre to encase layering butter in an envelope, obtaining two layers of dough and one layer of butter.
Now give the pastry six ‘single turns’ as described next.
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