Description
Until then, I twice tried to conquer puff pastry. But the first time the butter was too cold when rolling out the dough ruptured, in the oven melted butter seeped onto the pan, burnt, in General fiasco. The second time was the opposite – too soft butter got "tongues" between the layers of dough. This dough turned out such as you want the first time! In this recipe, not butter wrapped in dough, and Vice versa – the dough in the oil. Recipe from Pierre Herme's found in the blog niksya.
Ingredients
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Flour
600 g
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Butter
515 g
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Water
185 g
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Vinegar
0.25 tsp
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Salt
2 tsp
Cooking
The oil at room temperature and mash them with a fork and mix with sifted flour until smooth.
Oil derived put the dough on a piece of cling film, cover with the second piece and give it the shape of a square with sides of about 15cm. Carefully wrap the dough with foil and remove in the cold for 1.5 hours.
In a Cup sift the flour and pour in the melted butter.
For mixing you can use the mixer and turn everything into dust, but I ground it all by hand (to be honest was just too lazy after washing the mixer:))), separately Mix water, vinegar and salt. A thin stream add the water to the oil the crumb, knead soft dough, extending from the walls of the Cup. The liquid does not pour all at once, will probably need less.
As oil dough, roll out between two layers of film in a square, but the sides should be smaller – somewhere 13cm. Remove in the cold for 1.5 hours.
Work surface sprinkle with flour, put on it oil the dough, sprinkle with flour and roll out into a rectangle with sides 30х18см.
On one edge to put the second dough, cover with second half and stung the edge. We obtain a square with sides of 18-20cm. Wrap in clingfilm and put into the refrigerator.
After one hour take the dough. It should roll out the layer one side of which is larger than the other three times. For example 60х20см.
Have the dough horizontally and bends right and left sides to the middle.
Bend the dough in half like a book. It turns out 4 layers of dough. Sweep away any excess flour, wrap in cling film, remove for an hour in the cold. Again, roll out the dough so that one side was longer than the other three times. And again folded – folded edge and fold in half. Shaking off excess flour, remove the dough chill at least three hours, for a maximum of 48h.
The last time roll out the dough and fold it like a business letter. Cool half-hour, pre-wrapped dough in foil.
Half an hour later the dough is ready to use. It is possible to prepare, for example, a cake "Saint honoré" or millefeuille. Recipe vanilla milfay follows...)
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