Standard Wheat - Misc Recipes
Rough Puff Pastry
Rough Puff Pastry
(recipe from Abby Johnson Dodge:Fine Cooking)
Ingredients:
2 ½ cups sifted all purpose flour – 12 oz
3 sticks cold butter – 12 oz
¾ cup ice water – 6 oz
½ teaspoon salt
Directions
Cut each stick of butter into 8 slices. In a large mixing bowl, whisk together the flour and salt, add the cold cubes of butter. Use a pastry blender or large pastry fork to cut the butter into the flour. Reduce the butter to ½ inch – ¾ sized pieces. The butter pieces will not need to be all the same size. The mixture will have a dry and crumbly texture.
Add all the ice water (no ice) and continue to use the pastry blender to process it with the butter and flour. You will have a rough shaggy dough that will still be very crumbly and dry in some spots. Dump the dough on a clean and dry work surface to begin the rolling and folding process.
Flatten the dough slightly with a floured rolling pin. Use a flat metal dough scraper (bench knife) to shape the shaggy dough into a 6 inch by 18 inch vertical rectangle. As the dough begins to stick to the rolling pin, add a little flour to the pin and it will rub right off. Lightly dust the dough also with flour.
Using the metal scraper, fold the bottom edge of the dough up to the center of the rectangle. Then fold the top edge of the dough down to the center of the rectangle. Now fold the bottom edge up to meet the top edge of the dough. You have now completed your first double book turn.
Tip: Work quickly, but if the butter starts to melt and seep out, wrap the dough in plastic wrap and refrigerate for 15 minutes
Use the scraper to reform the crumbly dough back into a vertical rectangle. Rotate the dough so the folded edge is on your right. Roll the dough out exactly as before to complete one more double book turn. Wrap dough in plastic and refrigerate 30 minutes so it can relax.
Lightly flour your work surface and roll out dough exactly as before. Give it one to two more single book turns this time. You may use the dough now, or refrigerate it 2 hours or up to 2 days for best results.
(recipe from Abby Johnson Dodge:Fine Cooking)
Ingredients:
2 ½ cups sifted all purpose flour – 12 oz
3 sticks cold butter – 12 oz
¾ cup ice water – 6 oz
½ teaspoon salt
Directions
Cut each stick of butter into 8 slices. In a large mixing bowl, whisk together the flour and salt, add the cold cubes of butter. Use a pastry blender or large pastry fork to cut the butter into the flour. Reduce the butter to ½ inch – ¾ sized pieces. The butter pieces will not need to be all the same size. The mixture will have a dry and crumbly texture.
Add all the ice water (no ice) and continue to use the pastry blender to process it with the butter and flour. You will have a rough shaggy dough that will still be very crumbly and dry in some spots. Dump the dough on a clean and dry work surface to begin the rolling and folding process.
Flatten the dough slightly with a floured rolling pin. Use a flat metal dough scraper (bench knife) to shape the shaggy dough into a 6 inch by 18 inch vertical rectangle. As the dough begins to stick to the rolling pin, add a little flour to the pin and it will rub right off. Lightly dust the dough also with flour.
Using the metal scraper, fold the bottom edge of the dough up to the center of the rectangle. Then fold the top edge of the dough down to the center of the rectangle. Now fold the bottom edge up to meet the top edge of the dough. You have now completed your first double book turn.
Tip: Work quickly, but if the butter starts to melt and seep out, wrap the dough in plastic wrap and refrigerate for 15 minutes
Use the scraper to reform the crumbly dough back into a vertical rectangle. Rotate the dough so the folded edge is on your right. Roll the dough out exactly as before to complete one more double book turn. Wrap dough in plastic and refrigerate 30 minutes so it can relax.
Lightly flour your work surface and roll out dough exactly as before. Give it one to two more single book turns this time. You may use the dough now, or refrigerate it 2 hours or up to 2 days for best results.
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