Sunday, 25 November 2007
PUFF PASTRY
INGREDIENTS:
1- 400 g flour
2-70 g butter
3- 8 g salt
4- 3 to 4 drops of vinegar
5-200 ml of water
For tourage:
340 g butter, which is one half of the total weight of distemper
The flour for fleurer
Mix all ingredients by hand or the robot
Then incisiser top cross mettre au frais . To save costs.
For tourage:
1 With distemper form a cross with four arms;
2 -Place butter in the center;
2-70 g butter
3- 8 g salt
4- 3 to 4 drops of vinegar
5-200 ml of water
For tourage:
340 g butter, which is one half of the total weight of distemper
The flour for fleurer
Mix all ingredients by hand or the robot
Then incisiser top cross mettre au frais . To save costs.
For tourage:
1 With distemper form a cross with four arms;
2 -Place butter in the center;
3- Cover fat by folding the dough.
4- Roll the dough then p link in three parts
5- Lower again by welding pressure by the 3 layers ;
4- Roll the dough then p link in three parts
5- Lower again by welding pressure by the 3 layers ;
6-Edge edges, and fold into three
7-. End of 1st double round.
8- Repeat the operation 2 times:To obtain 3 double-tours or more (or shortly tourer with 5 or 6 laps:))
9- Overview of laminate of the dough
For cooking
Lowering the dough onto a thickness of 3 mm.
After cutting the realization chosen
Preheat oven to 200 ° C-cook about 20 minutes depending on the size
For the realization of a mille-feuille land on the dough halfway through a grid or a plate so that the dough does not grow too much and remains steady .
7-. End of 1st double round.
8- Repeat the operation 2 times:To obtain 3 double-tours or more (or shortly tourer with 5 or 6 laps:))
9- Overview of laminate of the dough
For cooking
Lowering the dough onto a thickness of 3 mm.
After cutting the realization chosen
Preheat oven to 200 ° C-cook about 20 minutes depending on the size
For the realization of a mille-feuille land on the dough halfway through a grid or a plate so that the dough does not grow too much and remains steady .
BOM APETITE
posted by Filomena & Bill Price at
02:08
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