"Preface"
There is no single recipe for the pastry, the solutions are different, linked end-use that is made of this mixture, the different traditions that go far beyond the Peninsula, the little secrets that introduces each to get a result that differs slightly from that of others. The French pastry, for example, is different from the Italian, but English and even within our own borders, not all agree in the indication of doses for the ingredients, which are only flour, butter, and salt ' water with the addition sometimes of acidifying substances. The acidifier is used more lemon juice, whose function is to give the pasta a certain consistency when the flour used is not particularly rich in gluten. Puff pastry is made up of different layers of a batter base (obtained from processing flour, salt and water) and as many layers of fat. To achieve these layers lies the dough and folds around the butter. Technically this is called "giving the tours." In some cases data are only three laps in six. Some experts argue that in the first case we obtain the so-called half-pastry dough, and the second the real puff pastry. It is particularly important to note that the absorption capacity of water in the batter's base depends on the quality and type of flour used. The indications given in the recipes which follow are therefore purely indicative and the dose should be increased or decreased depending on the raw material used.
"INGREDIENTS"
500g strong flour Manitoba
400g butter
5g salt
300g bottled water
"EXECUTION"
Pour the flour on work surface and form a crater in the middle of which put the water and salt. Getting started manually by mixing flour and water, the dough is too compact. Made quickly so that the flour does not stick to the tips of your fingers formed a large ball and place in refrigerator for one quarter of an hour. Put the dough on a work surface and, using a rolling pin, roll it in to obtain a square on which it is possible to not only support but also all the butter so you can cover it by folding over the four edges of the square itself. Do this, first prize with his fist and then using a rolling pin, begin to roll out the dough to obtain a tape of the regular width of forty inches long, two feet in length and thickness of about an inch and a half, while avoiding the butter rises to the surface. If manual processing would be too difficult to divide the ingredients in half and perfectly made at two different times. Fold at this point the dough into four equal parts in order to get even a square about the size of the initial one. After the first round of pasta dough put in the opposite direction compared to the previous, but without time, and still using the rolling pin, roll the square so that it assumes the size of the previous tape. Fold the tape obtained even in four and place in refrigerator to rest for about an hour. Repeat these two steps at least three times so that the dough is turned around eight times, before you use it at will.
NB: Sincerely and personally I think it is a job quite complex and time .. but to have the record for people who are passionate for homemade puff pastry I could not fail to give recipe and even sequence with all the ones I transcribe ... that's a result of this. For my part at that time I have tried everything but in the end not to waste so much time to buy in the store where they sell products for pastry and excellent ... I sincerely doubt that home-made will eventually have made a just reward work more than satisfactory. try my recipe for "a thousand leaves" that no way inferior to that which can be bought from the baker that costs three times what you do ... well ... I think it's best!
Try it out yourself ..... WORD OF SANTA ...
"GOOD LIFE FOR ALL"
There is no single recipe for the pastry, the solutions are different, linked end-use that is made of this mixture, the different traditions that go far beyond the Peninsula, the little secrets that introduces each to get a result that differs slightly from that of others. The French pastry, for example, is different from the Italian, but English and even within our own borders, not all agree in the indication of doses for the ingredients, which are only flour, butter, and salt ' water with the addition sometimes of acidifying substances. The acidifier is used more lemon juice, whose function is to give the pasta a certain consistency when the flour used is not particularly rich in gluten. Puff pastry is made up of different layers of a batter base (obtained from processing flour, salt and water) and as many layers of fat. To achieve these layers lies the dough and folds around the butter. Technically this is called "giving the tours." In some cases data are only three laps in six. Some experts argue that in the first case we obtain the so-called half-pastry dough, and the second the real puff pastry. It is particularly important to note that the absorption capacity of water in the batter's base depends on the quality and type of flour used. The indications given in the recipes which follow are therefore purely indicative and the dose should be increased or decreased depending on the raw material used.
"INGREDIENTS"
500g strong flour Manitoba
400g butter
5g salt
300g bottled water
"EXECUTION"
Pour the flour on work surface and form a crater in the middle of which put the water and salt. Getting started manually by mixing flour and water, the dough is too compact. Made quickly so that the flour does not stick to the tips of your fingers formed a large ball and place in refrigerator for one quarter of an hour. Put the dough on a work surface and, using a rolling pin, roll it in to obtain a square on which it is possible to not only support but also all the butter so you can cover it by folding over the four edges of the square itself. Do this, first prize with his fist and then using a rolling pin, begin to roll out the dough to obtain a tape of the regular width of forty inches long, two feet in length and thickness of about an inch and a half, while avoiding the butter rises to the surface. If manual processing would be too difficult to divide the ingredients in half and perfectly made at two different times. Fold at this point the dough into four equal parts in order to get even a square about the size of the initial one. After the first round of pasta dough put in the opposite direction compared to the previous, but without time, and still using the rolling pin, roll the square so that it assumes the size of the previous tape. Fold the tape obtained even in four and place in refrigerator to rest for about an hour. Repeat these two steps at least three times so that the dough is turned around eight times, before you use it at will.
NB: Sincerely and personally I think it is a job quite complex and time .. but to have the record for people who are passionate for homemade puff pastry I could not fail to give recipe and even sequence with all the ones I transcribe ... that's a result of this. For my part at that time I have tried everything but in the end not to waste so much time to buy in the store where they sell products for pastry and excellent ... I sincerely doubt that home-made will eventually have made a just reward work more than satisfactory. try my recipe for "a thousand leaves" that no way inferior to that which can be bought from the baker that costs three times what you do ... well ... I think it's best!
Try it out yourself ..... WORD OF SANTA ...
"GOOD LIFE FOR ALL"
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